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 frying pan, following on the spot so press into the breading. Then return to the frying pan with the skin side up. This will make the breading stick. Coat the fillets with thick butter (also called “beurre fondue”) and bake them for 2 minutes in a salamander with a tbsp. of fish stock, only with top heat, until golden brown.

At the same time, scoop out the tomatoes and season. Heat the carrot puree and olive paste, fill into the tomatoes and keep warm in the oven at 180 degrees Celsius for about 5 minutes. Boil fish sauce, add butter cubes and violet mustard with sauce stick and season with salt.

Place the fish and tomatoes on plates and serve with the sauce.

*Loup de Mer with herb crust, sauce Moutarde Violette and stuffed vine tomato

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything at hand!

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