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.

Artichoke and Goat Cheese Tarte Tatin Recipe

Artichoke Tarte Tatin

Chef François de Mélogue, the still unnamed restaurant in La Quinta

Ingredients for four servings:

1 each                       Red Bell Pepper

1 each                       Onion

1 each                       Fennel

4 each                       globe Artichokes

¼ cup                        Olive Oil

1 each                       Lemon, washed

2 ounces                   fresh Goat Cheese

1 ounce                    grated Parmesan

4 each                      Puff Pastry Circles (cut same diameter as tart pan)

Directions:

Julienne red pepper, onion and fennel, then sauté till tender.  You will have more than you need for four tarts.  Peel artichokes using a sharp paring knife carefully cutting around the bottom.  Continue trimming artichoke bottom till all the outer leaves are removed and there are no more green spots.  Use a spoon to scoop out the choke.  Cook the four bottoms in salted water mixed with olive oil and sliced lemon.   The lemon helps keep the artichoke from oxidizing.  The artichokes are cooked when a paring knife easily pierces the bottoms.  Remove and chill.

Sprinkle a little olive oil into the bottoms of four small tart pans, about four inches in diameter.  Slice each artichoke thinly and lay in bottom of tart pan.  Top with a tablespoon of julienned vegetable and ½ ounce of goat cheese.  Sprinkle parmesan over.  Then lay puff pastry circle over, pressing the edges firmly around the tart.  Bake at 450 till golden brown, about 12 minutes.  Invert onto warm plate.  Spoon olive emulsion on top, drizzle some basil oil around and enjoy.

Olive Emulsion

1/4 cup                    chopped pitted Niçoise Olives

3 each                     Egg Yolks

1/2 teaspoon          Black Pepper

2 tablespoons         Lemon Juice

1 cup                       Olive Oil

Directions:

Mix chopped olives with egg yolks, black pepper and lemon juice.  Whisk over boiling water in a stainless steel bowl till light and creamy.  Slowly whisk in olive oil.  Adjust seasoning and spoon over cooked tarts.

Basil Oil

1 bunch                   Basil

2 cloves                   Garlic

3 Tablespoons         Olive Oil

Directions:

Puree everything in your food processor.  The basil oil should be thinner than pesto when finished.

Chef Notes:

The artichoke Tarte Tatin is a playful dish based on the classic French Apple Tart.  Artichokes are always a hard vegetable to pair with wine.  Claudia Springs Viognier seamlessly marries with the rich flavors of olive emulsion and basil oil and provided an interesting foil to the goat cheese.

Hello World!

Welcome to my brand new blog I started to chronicle my new adventure as Executive Chef of a yet to be named brand new project tentatively called WTF.  This is the foodie blog for those of you who love food and dining but always wondered what happened behind the doors…  a real time look at the inner workings of a restaurant from it’s conception through opening and hopefully far beyond.  I plan on posting once a week including everything from the job listing that seduced me to recipes, photographs and more!

Grab a glass of wine, sit back and enjoy the ride!

Chef François de Mélogue