“The Taste” recipe: Loup de Mer
Information about the "The Taste" recipe
Ingredients · Servings 4
- 5 oxheart tomatoes
- 1 clove of garlic
- 2 shallots
- 2 pieces of star anise
- 200 g Butter
- 4 potatoes
- 200 g Stage
- 1 pinch of salt
- 1 Prise Pfeffer
- 1 Pinch Nutmeg
- 2 Sea Bass Fillets (400g)
- 4 tablespoons olive oil
- 1 tsp lemon juice
Method · 1 h
- Wash and chop the tomatoes. Peel and finely dice the garlic and shallot. Sauté them with the tomatoes and star anise in 20g of butter. Simmer over medium heat for about 30 minutes (remove the star anise before serving).
- Peel the potatoes, halve them, and cut them into cubes. Cook them in plenty of salted water for about 10 to 12 minutes until tender. Drain, let them steam dry briefly, and then mash them with the remaining butter and cream until smooth. Season with salt, pepper, and nutmeg.
- Rinse the sea bass under running water, pat dry with paper towels, and season with salt and pepper. Fry in olive oil for about 3 minutes on each side. Drizzle with lemon juice and serve on plates with mashed potatoes and tomato ragout.
This recipe was prepared by Marco Zingone in the season 4 finale of "The Taste" in 2016.
"The Taste" will air every Wednesday at 8:15 pm on SAT.1 starting May 3, 2023, and will be available on Joyn after the broadcast.