Benjamin Bailly of Fraiche in Culver City was at the Wednesday Santa Monica Farmers Market this week talking to Laura Avery (Market Report) about his Crispy Loup de Mer.  He makes seasonally, right now with sunchokes, crosnes, salsify and red wine jus.  Weiser family farms has sunchokes and crosnes.  The recipe is after the jump…

loup de mer

Crispy Loup de Mer  with Sunchokes Soubise, Crosnes, Salsify and Red Wine Jus

Sunchoke Soubise
2 lbs sunchokes peeled and diced
2 cups heavy cream
Pinch sea salt

As you’re peeling and chopping the sunchokes, drop the pieces into a bowl of water to prevent discoloration.

When you’ve finished peeling and chopping, drain the sunchokes.  Put them immediately into the saucepan.

Add 2 cups of cream and salt.

Bring to a boil, then reduce heat to medium-low.  Cover and simmer 25 minutes, or until the chokes are tender.

Transfer to the blender and blend until smooth.

Braised crosnes and salsify
2 lbs salsify
1 lb crosnes
1 lemon

Squeeze lemon juice in a large bowl. Add the rinds, and 6 cups of water. Peel salsify, trim the ends, and cut into 1/2-inch-by-2 1/2-inch long lengths. Place salsify in lemon water to keep it from browning.

Drain salsify, and place it into skillet with 1 cup water. Cover, and simmer over medium-low heat, turning occasionally, until tender, about 25 minutes.

After 10 min add the crosnes

If the skillet begins to get dry, add a little more water.

Adjust seasoning with salt and pepper.

Red Wine Sauce
1/4 cup finely chopped shallots
1 oz butter (1/4 stick)
1/4 tsp cracked black peppercorn
1 sprig fresh thyme
1/2 cup red wine (use a good table wine)
1 cup demi glace

Melt butter in a sauce pan and sauté shallots for approximately 2 minutes

Add red wine and reduce for approx. 2-3 minutes

Add thyme and peppercorns and reduce further for approximately 2-3 minutes

Add demi glace and simmer for approx. 5-6 minutes

Loup de Mer
4 pieces loup de mer filets (6 oz each)
Salt
2 Tablespoons olive oil
Season loup de mer with salt.

Heat saute pan with olive oil. Sear the fish skin side down, start at high heat and finish cooking at medium heat for about 4-6 minutes.

Only in the end fish is turned and seared on the flesh side for about 10 seconds.

Plating
Put some sunchokes soubise on the plate
Top with the sunchokes and salsify
Add the fish skin up
Add some red wine jus around the plate
Finish with sea salt on top of the fish

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