Poached Whole Loup de Mer

Name: Poached Whole Loup de Mer
Total time: 2 h 45 min
Yield: 6 to 8 servings
Cuisine: french
Ingredients: 2 ribs celery, cut into 1/2-inch dice; 1 carrot, peeled, cut into 1/2-inch dice; 1 onion, cut into 1/2-inch dice; 1 bulb fennel, cut into 1/2-inch dice; 1 tomato, cut in half; 8 cups water; 2 1/2 cups dry white wine; 1/2 cup white vinegar; 4 garlic cloves, peeled, cut in half; 1 tablespoon coriander seed; 1 tablespoon fennel seed; 1 tablespoon salt; 1 teaspoon black peppercorns; 1 star anise; 4 pounds loup de mer*, scaled and cleaned

By Hal Rubenstein

Total Time: 2 hours 45 minutes
Rating: (0)
Comments: Read comments

Featured in: Maguy by the Sea

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Ingredients

Yield:6 to 8 servings

2ribs celery, cut into ½-inch dice
1carrot, peeled, cut into ½-inch dice
1onion, cut into ½-inch dice
1bulb fennel, cut into ½-inch dice
1tomato, cut in half
8cups water
2½cups dry white wine
½cup white vinegar
4garlic cloves, peeled, cut in half
1tablespoon coriander seed
1tablespoon fennel seed
1tablespoon salt
1teaspoon black peppercorns
1star anise
4pounds loup de mer*, scaled and cleaned

Ingredient Substitution Guide

Preparation

Step 1
To make the poaching liquid, combine the celery, carrot, onion, fennel, tomato, water, wine, vinegar, garlic, coriander, fennel, salt, pepper and star anise in a large stockpot and heat to boiling. Reduce the heat and simmer, uncovered, for 2 hours. Strain the liquid through a fine mesh sieve into a fish poacher and heat to boiling.
Step 2
Place the whole fish in the hot poaching liquid. Make sure the liquid covers the fish. If there is not enough liquid, add water. Lower the heat to simmering and poach the fish about 20 minutes for a large fish and 13 to 15 minutes for smaller fish.
Step 3
Test the fish for doneness by inserting a metal skewer into the thickest part of the fish. Leave the skewer in for 5 seconds, then remove it and place it on the inside of your wrist. The skewer should be warm if the fish is done. Remove the fish from the poaching liquid and place on a cutting board. Remove the skin and any scales that stay behind. Serve immediately.

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