Ingredients
Loup De Mer
- 4 loup de mer fillets 150 g (with the scales on)
- 200 millilitres Olive Oil
- 160 grams Pantelleria lentils or Champagne lentils
- 400 millilitres pale chicken stock approx.
- 20 saffron threads
- 2 tablespoons Extra Virgin Oil
- 1 tablespoon balsamic vinegar traditional aged
- fleur de sel
- freshly ground pepper
Smoked Eel Salsa
- 80 grams blanched broad beans
- 80 grams smoked eel fillet cubed
- 8 semi-dried tomato fillets
- 1 tablespoon smooth parsley finely cut
- 1 teaspoon thyme leaves finely chopped
- 1 teaspoon savory leaves finely chopped
- 4 teaspoons balsamic vinegar traditional aged
- 150 millilitres premium olive oil
- Salt
- freshly ground pepper
Directions
- Wash and drain the lentils, then bring to the boil in the stock with the saffron and olive oil.
- Season lightly with salt and continue cooking until the lentils are done.
- Season with balsamico, salt and pepper and keep warm.
- Heat up the olive oil to approx. 120°C.
- Put the fish fillets on a mesh with a drip tray underneath it and keep pouring hot olive oil over them until the scales are crispy and standing up.
- Then bake the loup de mer in a pre-heated oven at 80°C for approx. 3-5 minutes.
- Season with fleur de sel and pepper.
Smoked Eel Salsa
- Cut the tomato fillets into strips and place them in a bowl with the broad beans and herbs.
- Season lightly with salt and pepper, add the olive oil and balsamic vinegar and stir carefully.
- Arrange the lentils on four pre-heated 250°C plus POLETTO plates, place the loup de mer on top and serve the smoked eel salsa on the side.
- The (crispy) scales stand up if you pour hot oil over them and they can be eaten along with the fish!
