Loup De Mer with Euro-Asian Vegetables and Salicorns

5 from 2 votes
Prep Time 42 minutes
Total Time 42 minutes
Course Dinner
Cuisine European
Servings 5 people


  • 5 Pc. Loup de mer
  • Thai asparagus
  • Cherry tomatoes
  • Parsley
  • Kefir leaves
  • Coconut milk
  • White wine
  • Lime
  • Salicornes
  • 4 Rods Spring onions
  • Olive oil
  • Sesame oil


Loup de Mer:

  • Salt and pepper the Loup der Mer. Spread out aluminum foil, drizzle some olive oil on it, place parsley leaves, a kefir leaf and Thai asparagus under the fish.
  • Drizzle Thai asparagus, cherry tomatoes, a little lemon zest and a little white wine and coconut milk onto the skin.
  • Then close the packet well and steam it at 180 ° C for about 20 minutes.


  • While the fish packets are cooking, cut off the ends of the salicorne.
  • Then you cook it with spring onions, cherry tomatoes, olive oil and a few drops of sasame oil and serve this fresh salad with the fish.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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