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Seared Loup de Mer with Fennel, Citrus Vierge and Tellicherry Pepper

Seared Loup de Mer with Fennel, Citrus Vierge and Tellicherry Pepper

Ingredients

Citrus Vierge
4 tablespoon extra virgin olive oil
1 tablespoon shallots
1 clove garlic
2 pieces tangerine
1 piece lime
1 piece ruby grapefruit
1 piece orange
2 teaspoons tarragon (finely minced)
Fleur de Sel
black pepper

Fennel Puree
2 tablespoons olive oil
1 cup fennel
1/2 cup potatoes
1/2 cup white wine
2 cups water
salt

Fennel Salad
1 piece fennel
2 teaspoons lemon oil
Fleur de Sel
black pepper

Loup de Mer
4 pieces loup de mer filets (6 ounces each)
salt
2 tablespoons olive oil

Cooking Instructions

Citrus Vierge
Filet all the citrus and dice into 1 inch by 1 inch dices. Mince shallots and garlic very fine. Heat 1 tablespoon olive oil. Sweat shallots and garlic. Remove from heat and add all the citrus segments. Add the rest of the oil and season to taste with fleur de sel and black pepper. Let sit at room temperature. Finish with chopped tarragon before using.

Fennel PureeDice fennel and potatoes into very small dice. Heat olive oil and sweat the fennel for about 4 minutes. Add potatoes and white wine. Bring to boil. Add water and cook until tender. Blend in blender until smooth consistency. Season with salt.

Fennel Salad
Cut the fennel into quarters and then shave each quarter with mandolin into fine slices. Keep the slices in refrigerator in damp paper towels. Toss in lemon oil and season with fleur de sel and black pepper before serving.

Loup de Mer
Season loup de mer with salt. Heat sauté pan with olive oil. Sear the fish skin side down, start at high heat and finish cooking at medium heat for about 4-6 minutes. Only in the end fish is turned and seared on the flesh side for about 10 seconds.

To Finish
Scoop one spoon of the fennel potato puree on four plates. Place the fish on top. Surround with the citrus vierge and garnish with the raw shaved fennel and tarragon sprigs.

Equipment List

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