130 S. Michigan Avenue
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
2 ea. leeks , julienne
1 Tbs butter
1 Tbs blended oil
2 lbs Marble potatoes, rounds 1/4"
to cover duck fat
2 sprigs thyme
1 clove garlic, smashed
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.
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.