PAUL BOCUSE LOUP EN CROUTE \THE CLASSICAL RECIPE OF SEA-BASS IN FILLO PASTRY WITH BUTTER HERBS SAUCE

PAUL BOCUSE LOUP IN PASTRY WITH HERBS AND BUTTER SAUCE
The famous fish of Paul Bocuse in pastry baked in the oven and served with a delicious herbs and butter sauce.
Depending on your country they call him, Loup, Bar, Perch, Sea-Bass, Trevally.
The Legendary Loup en croûte created by Master Chef PAUL BOCUSE, Michelin starred restaurant at L’Auberge Du Pont de Collonges near Lyon, France. This dish consists of a whole Sea Bass (bar-Loup) stuffed with a Provencial Herbs and a Cottage Cheese-Spinach filing wrapped in puff pastry and baked. The all fish is then brought at the client’s table. It is meticulously filleted and served with a rich butter sauce with provencial herbs.
Today 2 ex restaurateurs Gerard Garbé and Andrew Howarth will do their best to recreate this master piece.
Ingredients
600-800 g Sea-bass, Trevally, Loup,
600 g of Puff pastry (home made or from supermarket)
1 yolk for (dorure)
50 g of flour to roll the pastry
2 tbsp olive oil
Cottage cheese, spinach stuffing
150 g Cottage cheese
200 g fresh Spinach
4 garlic cloves Garlic (or 2 tsp of crushed garlic)
30 g clarified butter
20 g pines nuts
2 tbsp lemon juice
Fleur de sel, Ground pepper
Butter sauce with herbs
Tarragon
Parsley
Basil
Sage
40g of Clarified butter
60 g Shallots diced
80 ml white wine dry
20 ml Red vinegar
20 ml Water
150 g of unsalted Butter at room temperature
Directions:
Prepare the Sea Bass, Trevally, Loup.
Remove the skin, the fins and the dorsal bone.
Cottage cheese stuffing:
Remove the stem of the spinach and wash well.
Warm up a pan and add the clarified butter.
Add the garlic and the lemon juice.
Add the spinach and wilt them 2 minutes.
Drain the spinach remove the garlic.
In a bowl combine the cold spinach, the Cottage Cheese, egg, pine nuts, grated cheese and season well.
Fill up the fish:
First fill up the back of the fish with Provencial herbs
Then fill up the fish with the Cottage cheese stuffing,
Add some olive oil on the top of the fish to marinate and keep it cool in the fridge for 1 hour.
Fillo Pastry :
Roll out the pastry dough to form the base. Lay the pastry in an oven tray.
Lay the fish on the pastry.
Lay the second pastry and lay it on the top of the fish. Seal the 2 pastries with an eggwash.
Decorate your fish by adding eye, mouth, scales and fins.
Cook in the oven for 40 minutes. 10 minutes at 200°C and 30 minutes at 180°C.
Butter sauce with herbs:
Warm up a pan on the stove.
Add the butter clarified
When melted add the finely diced shallots.
Add your chopped herb.
Add your red vinegar and the white wine. Reduce to 90 %.
Add 50mls of water to compensate for the evaporation of the vinegar and wine. Boil again and add the soft butter in parcels. You don’t need a whisk just turn the pan to mix and dissolve the butter until the sauce get thicker.
Filter the sauce and keep warm until needed.
Bon Appetit. Enjoy.
📺My channel: • Cooking & Recipes
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#paulbocuse #loupencroute #fishencroute #seabass

[@alexandermethven]

Wow ,well,done 👍

[@TheFrenchChef]

Welcome back to my channel Alexander I am glad you enjoy this great recipe. Cheers. 🗼👨‍🍳👨‍🍳🙋‍♂️🙋‍♂️😀😀

[@bismillahspicekitchen611]

With so many recipes, l feel hungry.I am sure it tastes as good as it looks.

[@TheFrenchChef]

Thank you chef Bismillah for your great comment. you too creates some amazing video. Well done.

[@gerardberchoux938]

Super Gégé comme d’habitude 🎉

[@TheFrenchChef]

Thank you Mr Gerard vos commentaires sont tres appreciés et m'encouragent beaucoup. Merci fidèle lecteur. Merci et trés bonne journée. 👍🗼😊🏆👄

[@dnick1981]

Magnificent as always Gerard! Thank you!!

[@TheFrenchChef]

Thanks again! IT WAS A GREAT PLEASURE FOR ME TO present this video. Thank you so much for your encouraging comments. Have a great week end. and see you in my next video. Cheers 👍🗼🏆😊🥪👄

[@sammysailormoon4485]

That looks amazing. I love the pastry work. I love buerre blanc too. I like to use lots of dill and a bit of lemon juice in mine. Now I need to grow some tarragon. Great idea.

[@TheFrenchChef]

Great idea! Thank you Sammy for your great comments. I got some tarragon plants from Bunning if you are interested. It grows very well. Becareful in summer most of my herbs start to seed. Have a great day and Great Christmas. 👍🍾😁🗼😊🏅👄❤️

[@faboss69]

th-cam.com/video/kzLUO5T78eQ/w-d-xo.html original version.

[@TheFrenchChef]

I love to watch all the old recipes made by the Master.

[@sylvaincastel9745]

Le dressage est un massacre

[@TheFrenchChef]

Commentaire acceptable merci. Mais c'etait delicieux quand meme 👍👍🙋‍♂🙋‍♂

[@yardleyj9391]

Je suis d'accord ! Mais la recette semble très appétissante !