Loup en Croûte

Served with potato gratin, spring greens, carrot puree and beurre blanc sauce

SPECIFIC EQUIPMENT
  • Saucepans
  • Baking tray
  • Frying pan
  • Hand blender/food processor
  • Fine sieve
  • Ovenproof dish
 
PANTRY ITEMS:
  • Olive oil
  • Salt & pepper
  • White wine
 
INGREDIENTS
  • Sea bass fillet
  • Baby spinach
  • Carrots
  • Leeks
  • Celery
  • Shallot
  • Eggs
  • Double cream
  • Puff pastry
  • Butter
  • White wine vinegar

If you’re looking for a dish to really impress, then this dish will do just that. Seabass wrapped in puff pastry layered with spinach, carrot, leek and celery and finished with a decadent beurre blanc sauce that will challenge any restaurant meal you’ve ever been served.

 
DESCRIPTION

Loup en Croûte is sea bass wrapped in puff pastry, layered with spinach and finely sliced carrot, leek and celery. You can have a little fun with this dish and use your spare pastry to decorate, traditionally in the shape of a fish. We serve this dish with creamy potato gratin, spring greens and carrot puree but the real showstopper is the beurre blanc sauce that brings it all together.

This dish is decadence on a plate and is bound to become a family favourite.