Poached Whole Loup de Mer

By Hal Rubenstein

Published November 4, 2000

Total Time
2 hours 45 minutes
Rating
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Ingredients

Yield:6 to 8 servings

  • 2 ribs celery, cut into ½-inch dice

  • 1 carrot, peeled, cut into ½-inch dice

  • 1 onion, cut into ½-inch dice

  • 1 bulb fennel, cut into ½-inch dice

  • 1 tomato, cut in half

  • 8 cups water

  • 2 ½ cups dry white wine

  • ½ cup white vinegar

  • 4 garlic cloves, peeled, cut in half

  • 1 tablespoon coriander seed

  • 1 tablespoon fennel seed

  • 1 tablespoon salt

  • 1 teaspoon black peppercorns

  • 1 star anise

  • 4 pounds loup de mer*, scaled and cleaned

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

9 grams carbs; 93 milligrams cholesterol; 314 calories; 1 gram monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 2 grams fiber; 1072 milligrams sodium; 43 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    To make the poaching liquid, combine the celery, carrot, onion, fennel, tomato, water, wine, vinegar, garlic, coriander, fennel, salt, pepper and star anise in a large stockpot and heat to boiling. Reduce the heat and simmer, uncovered, for 2 hours. Strain the liquid through a fine mesh sieve into a fish poacher and heat to boiling.

  2. Step 2

    Place the whole fish in the hot poaching liquid. Make sure the liquid covers the fish. If there is not enough liquid, add water. Lower the heat to simmering and poach the fish about 20 minutes for a large fish and 13 to 15 minutes for smaller fish.

  3. Step 3

    Test the fish for doneness by inserting a metal skewer into the thickest part of the fish. Leave the skewer in for 5 seconds, then remove it and place it on the inside of your wrist. The skewer should be warm if the fish is done. Remove the fish from the poaching liquid and place on a cutting board. Remove the skin and any scales that stay behind. Serve immediately.

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PP

The ingredients say "4pounds loup de mer*" but there is no footnote attached to the asterisk. What is missing?

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