Loup de Mer, Beurre Blanc Grenade
Poireaux et Carottes à la Le Bon Georges
She says, “One of my favorite meals ever in Paris @le_bon_georges.” And of the truite she exclaims, “It was so delicious!!!!”
My long time blogger friend, the fabulous Stacey, of Stacey Snacks travels to Paris every year with “Mr. Snacks” (her husband) and treats us all to dozens of images of Paris…and makes us painfully jealous with her food photos from their trips to the City of Light.
I fell in love with one photo in particular, the Trout with Pomegranate Beurre Blanc from the most charming classic Parisian bistro, Le Bon Georges. I just had to make the dish at home, but with no recipe and only a photograph to be my guide.
Trout was not readily available, but Loup de Mer was. Loup de mer is also known as Mediterranean Seabass or Branzino. Its character is delicate and unique. The meat is moist and buttery, flaky yet smooth, firm yet tender, silky and velvety. The skin is thin and delicious especially when sautéed to a crisp. The loup de mer fillets worked perfectly for my re-creation of the dish.
I took a look at Le Bon Georges’ instagram account to get a broader feel for the restaurant in order to re-create the atmosphere. I was especially drawn to the beautiful image of Dubarry Cauliflower Cream Soup with Truffles and a glass of Champagne near a window.
Loup de Mer, Beurre Blanc Grenade, Poireaux et Carottes Recette
Poireaux et Carottes Braisés
- 3 large carrots, peeled
- 2 large leeks, trimmed and cleaned
- 2 T. olive oil
- 3 T. vegetable broth
- salt and pepper
- thyme sprigs
Preheat oven to 400°F. Slice carrots and leeks into approximately 3″ and 4″ pieces then slice lengthwise. Place vegetables in a casserole dish and toss with olive oil. Season with salt and pepper, sprinkle broth over the vegetables. Place several thyme sprigs on top. Cover and roast for about 45 to 50 minutes until the vegetables are tender.
Beurre Blanc Grenade
- 1/4 c. white wine
- 1/4 c. white wine vinegar
- 2 T. shallots, minced
- 1/4 c. heavy cream
- kosher salt and white pepper to taste
- 1 stick cold unsalted butter, cut into small cubes
- 3 T. pomegranate arils, at room temperature
In a medium sauce pan, over medium-high heat: cook wine, vinegar, and shallots and reduce until almost dry. Lower heat and stir in cream, salt and pepper and continue to cook for one minute.
Turn heat to very low, add a few cubes of butter at a time, continuously whisking. Remove pan from heat from time to time to prevent it from getting too hot. When all the butter is incorporated, add pomegranate arils.
Loup de Mer
- loup de mer fillets
- salt and pepper
- olive oil
Let the fillets come close to room temperature before cooking. Season with sea salt and fresh ground pepper. Coat the skin-side with cornstarch. Shake off excess cornstarch.
Heat a non-stick pan over high heat. Add olive oil. When the oil is hot, add the fillets, skin-side down. Then turn the heat to medium. Press the flesh of the fish with the back of a spatula to keep the fish from curling. Continue to press down with the spatula, squeezing out any air pockets between the skin and the flesh. When the skin side is nice and crisp, about 4 to 5 minutes, turn the fillets over and briefly cook the other side, about 1 to 2 minutes. Plate immediately, crispy skin-side up.
Place warm braised leeks and carrots in wide shallow bowls. Angle two pieces of fish on top. Ladle beurre blanc grenade over fish, leaving some of the crispy skin bare. Finish with chopped chives.
Merci Beaucoup Stacey!
P.S. If anyone knows where I can buy those smashing Le Bon Georges copper serving dishes with brass handles, please let me know!