Roasted Loup de Mer
Roasted loup de mer on garlic potato purée: The fish provides plenty of valuable protein and iodine. Additionally you get a serving of vitamin B12.
Ingredients
- 50 g soft chorizo
- 1 large shallot
- 350 ml veal stock
- 0.5 lemon
- 700 g medium zucchini (3 medium zucchinis)
- 3 tbsp olive oil
- Salt
- Pepper
- 500 g waxy potatoes
- 8 garlic cloves
- 175 ml milk (1.5% fat)
- nutmeg
- 4 fillets of loup de mer (150 g each with skin, peeled)
- 4 fresh bay leaves
Instructions
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1.
Slice the chorizo and dice finely. Peel the shallot and cut into very thin strips.
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2.
Brown the chorizo and shallot in a pot over low to medium heat for 10‑12 minutes while stirring. Transfer to a sieve and drain well.
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3.
Wipe out the pot. Add the sausage, shallot strips and veal stock, bring to a boil and simmer on low for 15 minutes.
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4.
Meanwhile squeeze half of the lemon. Wash, dry, trim and cut the zucchini into diagonal thin slices. Heat a grill pan, brush with olive oil and grill the zucchini slices in batches until golden brown on both sides. Arrange them in a sheet‑like pattern on two‑thirds of a baking tray, seasoning with salt, pepper and a few dashes of lemon juice; leave enough space for the four fish fillets.
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5.
Wash, peel, trim the potatoes and boil in salted water for 20‑25 minutes.
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6.
Peel the garlic, bring to a boil with milk, salt and pepper, add a pinch of nutmeg. Blend with an immersion blender and set aside.
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7.
Rinse the fish fillets, pat dry and make two shallow slits on the skin side. Season with salt and pepper.
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8.
Heat the remaining olive oil in a pan until very hot. Place the fillets skin‑side down along with the bay leaves and fry for 2 minutes. Then transfer them to the baking tray beside the zucchini and bake in a preheated oven at 200 °C (180 °C fan, gas level 3) on the lowest rack for about 8 minutes.
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9.
Drain the potatoes, let steam off briefly and mash finely. Stir in the garlic‑milk mixture until creamy and season with salt and pepper. Bring the chorizo broth to a boil again. Arrange the zucchini slices decoratively in the center of four plates. Spoon the potato purée over the zucchini. Place one fish fillet skin‑side up on each plate and pour the chorizo broth over everything. Garnish with bay leaves and serve.
