How do you eat a loup de mer?

The skin is thin and delicious especially when sautéed to a crisp, or charred over a fire. Loup de mer is equally delightful served as boneless fillets or presented as the whole fish.

What kind of fish is loup de mer?

Sea Bass
Sea Bass, European (Loup de Mer) Also known as the Loup de Mer (“the wolf of the sea”) or Branzino, it lives throughout the Mediterranean and the Black Seas; it is found from Norway to the Canary Islands.

What is filet de loup de mer?

This fish has several names but the way they are marketing it now is Mediterranean or European Seabass. No matter what they call it it is a wonderful fish. It is a fish that needs little adornment, in fact if you were to ask Marcella Hazan she would inform you to simply poach it and serve it with mayonnaise.

What does loup de mer taste like?

Our fresh Loup de Mer are imported directly from the beautiful pristine waters of Greece. Farmed in the sea, these are the highest quality branzino available in the market. This Mediterranean specialty has a firm, white, flakey meat with a mild yet sweet flavor.

What is the recipe for Loup de mer fish?

Stuff each fish with the reserved fennel stalks, half of the sliced lemon, and half of the sliced lime. In the bottom of a baking or roasting dish large enough to hold the fish, combine the 4 cups (880g) kosher salt, the remaining 1/4 cup (25g) herbes de Provence, the sliced lemons and limes, and 1/2 cup (120ml) water.

How to make beer Blanc Loup de mer?

Salt the fish and cover it with the citrus paste; let sit in the refrigerator until the other components have been completed. For the beer blanc: Fill a medium pot about 3/4 full with water and place over low heat.

How to make Loup de mer with fennel?

Bring a large pot of salted water to a boil. Trim the stalks from the fennel and set aside. Peel the bulbs and cut each one, root to tip, into 4 even slices. Boil the fennel slices for 4 minutes, or until just cooked; strain and pat dry (you can reserve the boiling water for the cherry tomatoes).

What kind of olive oil do you use for Loup de mer?

1 tablespoon extra-virgin olive oil, plus more if necessary to make a paste. For the loup de mer: Put the thyme and lemon and orange zest together in a bowl and, while stirring, slowly drizzle in enough olive oil a little at a time to form a paste; it should not be runny, just moist.