Loup En Croûte

Name: Loup En Croûte
Prep time: 80 min
Cook time: 40 min
Total time: 110 min
Ingredients: 700 g Branzino/bar filet (save tail and head); 500 g Quick puff pastry (Recipe); 450 g Spinach; 10 g Garlic cloves (crushed ); 10 g Olive oil; 125 g Cottage cheese; 10 g Preserved lemon or zest (Recipe ); 1 ea. Egg; 60 g Shallots (minced ); 80 g Red vinegar; 80 g Wine Chardonnay; 1 ea. Small thyme sprig; 1 ea. Bay leaf; 10 g Water ((a splash)); 220 g Butter (cubed ); 6 g Tarragon (chopped ); 1 ea. Whole egg (beaten)

Sea bass in a crust, or "Loup en croûte" in French, is a classic and sophisticated dish that has stood the test of time. Originating from the creative mind of the legendary Chef Paul Bocuse in the 1970s, this dish has become a staple on fine dining menus around the world. Sea bass in a crust is a delightful culinary experience that combines the delicate flavors of sea bass with the rich and flaky texture of puff pastry. The process of preparing this dish involves stuffing a whole sea bass with a delectable mixture of herbs, spices, and other seasonings, and then wrapping it in a layer of buttery puff pastry. The result is a show-stopping entrée that is sure to impress even the most discerning of palates. One of the key factors that sets sea bass in a crust apart is the baking process. The sea bass is carefully baked in the oven until the puff pastry is golden brown and flaky, and the fish inside is tender and flavorful. This cooking method ensures that the sea bass remains moist and succulent, while the pastry adds a delightful crunch to each bite. When serving sea bass in a crust, it is essential to present the dish with finesse and attention to detail. The golden-brown pastry should be carefully sliced to reveal the perfectly cooked sea bass inside, creating a stunning visual impact that is sure to whet the appetite of your guests. Whether you are hosting a special dinner party or simply looking to elevate your culinary skills, sea bass in a crust is a dish that is guaranteed to impress. With its perfect marriage of flavors and textures, this iconic French dish is a true celebration of gastronomy and a testament to the artistry of fine dining.

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Puff Pastry

Several types of puff pastry work for this recipe, including traditional, inverted, or quick puff pastry. If using store-bought, thaw it in the refrigerator overnight.
On a floured surface, roll the pastry out into two sheets, each 16x7 inches (40x18cm) and about 1/8-inch (4mm) thick. Cut a few ovals and strips from the scraps to create extra fins and the neck. Keep the pastry refrigerated until needed.

Spinach Stuffing

Remove the stems and wash the spinach thoroughly. Spin or pat it dry. Heat olive oil in a large pot over medium-high heat. Add the crushed garlic and sauté until fragrant, about 30 seconds. Add the spinach and stir swiftly for one minute. Season with salt and pepper. Cover the pot, turn off the heat, and let it steam for 2 minutes. Transfer the spinach to a colander to drain. Discard the garlic cloves and let the spinach cool completely. Once cool, gather the spinach in a clean kitchen towel or several layers of paper towel. Twist the towel tightly over the sink to squeeze out all excess moisture. (Spinach holds a lot of water, so you may need to repeat this with a dry towel).
Chop the spinach and mix it with the cottage cheese, egg, and preserved lemon. Season to taste. Keep the spinach stuffing refrigerated until ready to use.

Herbed Sauce

In a saucepan, combine the vinegar, wine, shallots, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer until the liquid has reduced by about two-thirds. Remove the saucepan from the heat and discard the bay leaf and thyme sprig. Whisk in the butter, one piece at a time, until fully incorporated and the sauce is slightly thickened. Return the sauce to low heat and whisk in the water. Season with salt and pepper. Stir in the chopped tarragon and preserved lemon. Heat gently until warm—do not boil. Serve immediately.

To Assemble the Loupe en Croute

Season the fillets with fleur de sel, ground black pepper, and a drizzle of olive oil. Keep refrigerated until ready to use. Lay the first chilled pastry sheet on a parchment-lined baking tray. Place one seasoned fillet in the center. Using the spinach stuffing, "reconstitute" the fish shape by mounding it to form a head and tail where needed. Cover the fillet and fill the head cavity with the remaining spinach stuffing. Place the second fillet on top to create a "sandwich."
Lightly brush the exposed pastry around the fish with egg wash. Carefully drape the second chilled pastry sheet over the top. Gently press the sheets together around the fish, carefully sealing the edges and chasing out any air pockets as you go. For easier handling, refrigerate or freeze the assembly for 10-15 minutes at this point. Using a pizza cutter or small knife, trim the excess pastry, following the shape of the fish. Leave extra pastry around the fins and tail for detailing. Lightly score the tail and fins using the back of a paring knife. To create scales, press the plain end of a pastry tip into the dough. Adhere a pastry strip around the neck to define it. Attach the saved oval pastries as extra fins and to wrap the tail. Brush the entire pastry with egg wash. Place the loup en croute in the refrigerator for at least two hours before baking.