Loup de Mer Recipe – The Mediterranean Seabass | DVF

Loup de Mer was startling when I got to know about it the first time at a fish grocery store. The Loup de Mer was labeled an Italian name “Bronzino.”

However, the Italians give several names to this particular fish and it’s peculiar to the part of the country you are located.

Loup de Mer | Digitalvaluefeed

Loup de Mer is named in different ways, but how it’s been marketed presently is European Seabass or Mediterranean. Irrespective of what nomenclature is given to it, the fish remains very delicious.

Seabass does not need too much garnishing, but if you would simply poach it and serve it with mayonnaise, that would do. As such, the mayonnaise makes Loup de Mer most tasty.

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Loup de Mer Ingredients

  • 2 Mediterranean Seabass – 1 to ½ pounds each
  • 1 pound of shell-on raw shrimp
  • 1 Onion
  • 2 Peeled carrots
  • 1 Leek
  • 3 Cloves of garlic – skinned and thinly chopped
  • 2 Bay leaves
  • 2 cups of vegetable stock
  • Tarragon sprigs – a handful
  • Bundle of chive shoots – quarter size
  • Parsley – a thin handful
  • Mayonnaise

Cooking Guidelines

NOTE: Prior to purchasing Seabass, seek to know from the seller of fishmonger if you can smell the fish. Lift up the belly fins and smell to ensure it smells very fresh like caught from the ocean a few minutes ago. Also, inspect the gills and see the inside to observe properly if they are radiant red and not brownish, or whether they have been removed. Investigate the eyes too and ensure they are not shallow and cloudy. If these meet your standard, go ahead and buy the fish.

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#1 One hour to baking the fish, rub salt on it, and ensure to season the inward parts as well (the stomach).

#2 Make the oven hot to 425 degrees F.

#3 Use a chef’s knife to chop the vegetables into thin shapes. Roll out or cover the vegetables uniformly across the base of a 9 X 13 pot. Add the bay leaves and sufficient stock to simply dominate the vegetables, then season with salt and pepper. Glide the pan into the oven and set a timer for 10 minutes.

#4 While waiting, prepare two small leaf posy with parsley sprig, chive, and tarragon. Insert or thrust the posy accompanied with a wedge of lemon into the fish stomach space.

#5 When the oven countdown ends, pull out the pan from the oven. Position the fish on top of the vegetables. Spread a few lemon slices on top of each fish. Send the casserole to the oven the second time and set the timer this time for 15 minutes.

#6 When the timer ends again,  pull out the pot from the oven. Pound it with the stock from the base of the skillet and then spread the shrimp on every side of the fish endeavoring to position them in a single layer. Smudge the fish with sufficient butter or margarine and slip the fish back into the oven for the last time, and allow it to bake for just 10 minutes.

#7 Pull the fish from the oven. Garnish with chives and tarragon and serve with hollandaise or mayo.

Yummy! Your Loup de Mer is ready to be munched! You’ve heard of Pollo Fundido Recipe?

Did you make this recipe? Kindly drop a comment below, and don’t forget to share!

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