-
1
For the loup de mer: Put the thyme and lemon and orange zest together in a bowl and, while stirring, slowly drizzle in enough olive oil a little at a time to form a paste; it should not be runny, just moist.
-
2
Salt the fish and cover it with the citrus paste; let sit in the refrigerator until the other components have been completed.
-
3
For the beer blanc: Fill a medium pot about 3/4 full with water and place over low heat.
-
4
The water should be warm to the touch but not hot.
-
5
Sweat the shallots, fennel and olive oil in a saucepan over medium heat until the shallots are transparent, about 3 minutes.
-
6
Pour in just enough canola oil to coat them, and then add the salt.
-
7
This will ensure the vegetables don't brown as the salt pulls moisture out of them and creates a steaming effect.
-
8
After about 1 minute, add the beer and vinegar and stir to combine.
-
9
Simmer the mixture until reduced by half, about 5 minutes.
-
10
Add a splash of water or fish stock and reduce the heat to low.
-
11
Whisk in 12 tablespoons of the butter, one cube at a time, waiting until it is completely incorporated before adding more.
-
12
Strain the mixture through a fine mesh sieve.
-
13
Discard the solids and transfer the liquid to a powerful blender (or use an immersion blender set to high) and process while adding the remaining 4 tablespoons butter a little at a time.
-
14
The emulsion will not be stable for long, so transfer the mixture to a heat-proof bowl and place it over the pot of warm water on the stove to keep it warm.
-
15
The sauce does not hold in the refrigerator, so discard after use.
-
16
For the potato and fennel hash: Put the potatoes in a pot and cover with cold salted water.
-
17
Bring to a boil and remove from the heat.
-
18
Let the potatoes sit in the water until soft, about 10 minutes.
-
19
Strain off the water and spread out in a single layer on a flat surface to cool.
-
20
Sweat the shallots, garlic, carrot, celery and fennel with the oil in a saute pan over medium heat until soft but not colored.
-
21
Add the cooled potatoes, the chicken broth, butter and pinch of salt.
-
22
Reduce over medium heat until there is only enough liquid to glaze the vegetables.
-
23
Remove from the heat, add the lemon juice and taste for salt, adding more if necessary.
-
24
To serve: When the beer blanc sauce and potato and fennel hash are completed and holding, heat a grill or grill pan to high and and grill the fish skin-side down, until 70 percent cooked, 2 to 3 minutes.
-
25
Carefully turn over the fish and cook on the flesh side for only about a minute or so.
-
26
Place some beer blanc on 4 plates.
-
27
Place some potato and fennel hash in the middle of each plate.
-
28
Top with the fish skin-side up.
-
29
Garnish with the fennel fronds if desired.
