LOUP DE MER Recipe

Name: Perchs LOUP DE MER Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: French
Ingredients: 2 filets Loup de Mer (Mediterranean Sea Bass); 12 clams Little Neck Clams; 8 pieces Thumbelina Carrots; 1 bulb Fennel Bulb; 4 cloves Garlic; 1 tsp Chili Flakes; 2 tbs Olive Oil; 2 cups Fish Stock; 1 bunch Fresh Parsley; to taste Salt; to taste Black Pepper

Inspired by Perch

Time30m

Serves2

little neck clams, thumbelina carrots, fennel, chili garlic bourride

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Ingredients

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Main Ingredients

2 filets Loup de Mer (Mediterranean Sea Bass)

12 clams Little Neck Clams

8 pieces Thumbelina Carrots

1 bulb Fennel Bulb

4 cloves Garlic

1 tsp Chili Flakes

2 tbs olive oil

2 cups fish stock

1 bunch Fresh parsley

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Prepare the Ingredients

Clean the little neck clams under cold water. Trim the thumbelina carrots and cut the fennel bulb into thin slices. Mince the garlic and chop the parsley.

Cook the Vegetables

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the fennel and thumbelina carrots, sautéing until they start to soften, approximately 5-7 minutes.

Add the Clams

Add the cleaned little neck clams to the pot. Sprinkle with chili flakes, minced garlic, salt, and black pepper. Pour in the fish stock and bring to a simmer.

Cook the Clams

Cover the pot and allow the clams to steam for about 5-7 minutes, or until they have opened up. Discard any clams that do not open.

Cook the Loup de Mer

In a separate skillet, heat a little olive oil over medium-high heat. Season the loup de mer filets with salt and pepper. Sear the fish skin-side down for about 4 minutes, then flip and cook for another 2-3 minutes until cooked through.

Plate the Dish

Serve the loup de mer on a plate, topped with the clams and vegetables. Garnish with chopped parsley for freshness.