Braised Loup De Mer, Parsnips, Brussel Sprouts, Walnut Crust, Red Wine Jus Recipe

Preparation and cooking instructions

1. 1

   Prepare the vegetables

   Peel and chop the parsnips into bite-sized pieces. Trim the ends of the brussels sprouts and cut them in half.

2. 2

   Sear the loup de mer

   In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the loup de mer fillets with salt and black pepper, then sear them skin-side down for about 3-4 minutes until the skin is crispy. Flip the fillets and cook for another 2 minutes. Remove from the skillet and set aside.

3. 3

   Cook the vegetables

   In the same skillet, add the remaining olive oil, garlic, parsnips, and brussels sprouts. Sauté for about 5-7 minutes until they begin to soften.

4. 4

   Deglaze the skillet

   Pour in the red wine and scrape up any browned bits from the bottom of the skillet. Let it reduce for about 2-3 minutes.

5. 5

   Add stock and herbs

   Add the chicken or fish stock and fresh thyme to the skillet. Bring to a simmer.

6. 6

   Braise the loup de mer

   Return the seared loup de mer fillets to the skillet, nestling them among the vegetables. Cover and let simmer for about 10-15 minutes until the fish is cooked through.

7. 7

   Prepare the walnut crust

   In a small bowl, mix the chopped walnuts with melted butter and a pinch of salt.

8. 8

   Serve

   Once the fish is cooked, carefully plate it along with the vegetables. Top each fillet with the walnut crust and drizzle with the red wine jus from the pan.