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Loup de Mer et Moules Pistou

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Truffle Treat

Recipe by: Chef John V.
Preparation time: about 30 minutes


3 pounds wolffish -- (loup de mer), wolf of the sea -- filets
36 each mussels, rope cultured--washed & trimmed
1 1/2 cups Spanish onions--diced fine
1 1/2 cups leeks--julienne
18 tomatoes--red pear--whole
18 tomatoes--yellow pear--whole

Seasoning Mixture:
1 tablespoon garlic--chopped
1 1/ teaspoons saffron threads--crumbled
3/8 cup extra virgin olive oil--French
1/4 cup parsley--chopped Italian
1 tablespoon coarse salt--kosher Sauce:
1 1/2 cups fish stock--double strength
1/4 pound butter--unsalted
3/8 teaspoon white pepper--ground

6 sprigs parsley--Italian
12 sprigs lavender blossoms & leaf
2 t tablespoons chives--chopped


Skin and bone the wolffish filets, place in a saute pan on top of the leeks and onions, arrange the pear tomatoes along side of the filet, top the filet with the mussels neatly arranged. Drizzle the seasoning mixture around and over the fish. Ladle the fish stock over the fish, cover and bring to a full boil, reduce the heat and simmer for 4-6 minutes.

To serve: carefully lift the fish filet out of the pan, arrange mussels around and on top, arrange the tomatoes: red, yellow, red, yellow, red, yellow; whisk in the butter a few pieces at a time, bring broth to a near boil; add the chopped chives and spoon over the fish the broth, onions and leeks. There should be about 2 ounces of broth on each plate.

Garnish with fresh Italian parsley and lavender blossom sprigs.