Loup de Mer: Wood Roasted Sea Bass with Swiss Chard, Slow Cooked Tomatoes, Saffron Jus

loup de mer│Wood Oven Roasted Sea Bass, Swiss Chard, Tomato Confite, Roast Garlic, Saffron Jus

Chef François de Mélogue

Loup de Mer Riviera Style 01 

I uploaded just a quick recipe for a dish coming up at our new restaurant Figue opening in February 2013 in La Quinta, California…  I stole inspiration from Alain Ducasse when I had it several years ago in Monte Carlo.  It is my tribute to a great Chef.

Ingredients for four orders:

2                      Loup de Mer, about one and half pounds each

1 pound           Bread Crumbs

1/2 l                Heavy Cream

200 g              Swiss Chard, chop leaves for filling, use stems for base

2                      Eggs

140 g              Parmesan

2                      Tomatoes, cooked into confit

6 cloves         Garlic, roasted cloves

2 T                   Basil, Chiffonade

2 T                   Chervil Chiffonade

2 T                   Parsley Chiffonade

6 T                   Olive Oil

1/2 c.             White Wine Sauce

pinch             Saffron

Mise en Place:

  1. Soak breadcrumbs in cream, add Swiss chard, egg, parmesan, tomato confite, mashed garlic and herbs.
  2. Bone loup, roll filets, tie.

To Order:

  1. Roast loup de mer, baste in olive oil.
  2. Sauté Swiss Chard stems in butter.
  3. Plate in center of plate with fish on top.  Nap with sauce.

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