Loup De Mer

Scan the loup de mer fillets for any bones and then remove them. Now cut narrow belly flaps into small pieces. Cut the skin and season with sea salt. Remove the coarse stalk from the fennel and cut lengthwise into half-inch-thick slices. Remove the skin from the potatoes and cut them lengthwise into thin slices. Remove the skin from the garlic and slice it thinly as well. Grind the fennel seeds and pepper, chop the parsley very finely.

Then sauté the fennel, garlic and potatoes in olive oil in a large frying pan, season with fennel and pepper and extinguish with clear soup, Pernod and Noilly Prat. Then simmer gently for five minutes. Place the salted fish fillets on top and simmer with the lid on for another five to six minutes over medium heat. Then sprinkle with fresh parsley and enjoy with champagne.

If the skin is scaled clean, it can be eaten.

Otherwise, it only serves as protection: the Loup remains juicier this way.

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