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
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