Lunchbreak: Seven Lions chef Chris Curren makes Loup de Mer

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Chris Curren

Seven Lions
130 S. Michigan Avenue
Chicago
(312) 880-0130
sevenlionschicago.com

 

Loup De Mer with P.E.I. mussels, spicy tomato broth

 4 ea. 7 oz filets of Loup de Mer fish

Acqua Pazzo (sauce)

1 cup onion, chopped

½ cup carrots, chopped

½ cup celery, chopped

4 cups tomato juice

1 tsp red pepper flakes

1 Tbs oil

1 Tbs garlic, minced

2 sprigs of thyme

1 sprig of rosemary

1/2 cup white wine

 

Melted Leeks

2 ea. leeks , julienne

1 Tbs butter

1 Tbs blended oil

 

Confit Potatoes

2 lbs Marble potatoes, rounds 1/4"

to cover duck fat

2 sprigs thyme

1 clove garlic, smashed

 

Directions:

Acqua Pazzo - In a stock pot sweat onions, carrots, celery over medium low heat with 2 sprigs of thyme, 1 sprig of rosemary and 1 tsp red pepper flakes and garlic.

Add 1/2 cup of white wine and let reduce by half. Add tomato juice and let steep for 30 minutes. Season with salt and pepper.

 

Leeks – combine ingredients in a pot and sweat on very low heat about 30 minutes.

 

Confit Potatoes – combine ingredients in a roasting dish and roast in 350 degree oven for about 45 minutes.

 

To Finish:

In a very hot saute pan, sear the skin side of the fish, and press down so that the skin touches the pans surface. Cook on the stove for 4 minutes and then place in a 350 degree oven for 5 minutes. Pull fish out of the oven and turn over. Add 1 tbsp of butter and baste the fish.

For the mussels - sear about 6-8 mussels in a hot saute pan with potatoes and some chopped rendered bacon. When the mussels open add acqua pazzo and season with salt and pepper.

Place mussels and broth in a bowl and top with fish. Top with some shaved fennel or fennel fronds if you’d like.