Loup de Mer with Cucumber and Caviar

This is an other recipe from 2 Michellin star Chef Tim Raue. It is a bit time consuming. And it does not matter if you cook a single dish or prepare it for 4 people. I took some shortcuts. But the taste was still awesome.

I was at my local fishmonger yesterday to buy some loup de mer. Big pieces were not available. I had to buy a whole fish. That sounds like a lot of fish, but the biggest one just had 345 g. But since I made the dish just for myself, it was big enough. I cut out the two filets and used the rest with some frozen veggied, allspice and juiniper berries to cook 700 ml fish stock. Not wasting the rest of the fish. Thinking about cooking some Shio Ramen with seafood in the next 2 weeks??

Recipe:

165 g loup de mer filets

200 g floury potatoes, 2 shallots, 60 g bacon, 1 bay leaf, 1 sprig rosemarie, 1 tsp butter, 600 ml strong chicken stock, 150 ml double cream, ground allspice

1 large cucumber, 1 lemon, 2 sprig fresh thyme, fresh grated ginger, 2 tbsp ginger syrup,250 ml sparkling water.

6 drops green Tabasco, lemon salt

Sprouts and caviar

Start with the potato and bacon cream. Peel and chop potatoes and onions and cube them with the bacon. A bit of butter in the pit and all stuff in. Give it a couple of.minutes. Add stock and cream and bay leaf, rosemary and allspice. Cook on low for 20 min.

Take a Parisian spoon and make cucumber balls. Put the rest of the cucumber in a blender and mix and get the juice out with a fine sieve. Add green Tabasco and lemon salt and set aside. 

Make the lemon squash. Press a lemon in a jug, add fresh grated ginger and fresh thyme and enough ginger syrup or other to sweeten to taste and add sparking water.