Le Grand Loup De Mer Recipe
Recipe information
Make Le Grand Loup De Mer in just 45m. bourgogne blanc beurre, mussels, trout roe
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Ingredients
Sauce bourgogne blanc (beurre blanc)
Mussels
Fish and garnish
Sauce bourgogne blanc (beurre blanc)
1. Reduce aromatics
In a small saucepan over medium heat, combine the white wine, white wine vinegar, minced shallots and the 2 tablespoons cold water. Bring to a gentle simmer and reduce until about 2 tablespoons of liquid remain (about 10–12 minutes).
2. Finish with cream and butter
Lower heat to low and stir in the heavy cream. Remove the pan from the heat. Begin whisking in the cold cubed butter a few pieces at a time, whisking constantly to emulsify into a smooth sauce. If the sauce is too cold to emulsify, return briefly to very low heat while whisking — do not let it boil. Season with salt and white pepper. Keep warm in a thermos or over the lowest heat, whisking occasionally.
Mussels
3. Steam mussels
In a wide sauté pan with a tight-fitting lid, melt 1 tablespoon butter over medium-high heat. Add the smashed garlic clove and thyme sprig and cook 30 seconds to release aroma. Add the cleaned mussels and 2–3 tablespoons of the prepared beurre blanc (or 1/4 cup white wine if you prefer) to provide steam. Cover and steam until mussels open, about 4–6 minutes. Shake the pan occasionally. Discard any mussels that do not open.
Fish and garnish
5. Prepare fish
Pat the sea bass fillets dry and season both sides with 1 teaspoon salt (total) and 1/2 teaspoon black pepper. Score the skin lightly in one direction if the fillets are large to prevent curling.
6. Pan-sear fillets
Heat a large nonstick or stainless-steel skillet over medium-high heat with 2 tablespoons olive oil. When the oil is shimmering, place fillets skin-side down and press gently for 10 seconds to prevent shrinking. Cook skin-side down without moving 3–4 minutes until the skin is crisp and the flesh is about two-thirds cooked. Flip and cook an additional 1–2 minutes until just cooked through (internal temperature about 55–60°C / 130–140°F) depending on thickness. Remove to a warm plate and tent lightly with foil.
7. Plate the dish
Divide the fish fillets among four plates. Spoon a generous pool of warm beurre blanc onto each plate (about 2 tablespoons per portion), place 6 mussels around or atop each fillet, and spoon 1 tablespoon of the mussel cooking juices over the fish for flavor. Using a small spoon, top each fillet with 1 tablespoon of trout roe. Scatter microgreens or chopped chives around the plate and finish with a lemon wedge on the side.
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