Loup De Mer with Herb Crust, Sauce Moutarde*
and this is how it works: Finely whisk the toast slices with the fresh herbs and make the breadcrumbs. Carefully remove the bones from the Loup de Mer, then season with salt, pepper and lemon. Rub a style pan with olive oil, sprinkle a little salt, place the fish fillets skin side down in the … Read more