Loup De Mer with Fan Potatoes and Cream Savoy Cabbage

5 from 3 votes
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dinner
Cuisine European
Servings 2 people



  • 300 g Loup de mer 2 pcs. each approx.
  • Pepper salt
  • Smooth parsley, lemon wedges
  • Olive oil


  • 4 medium sized Waxy potatoes
  • Pepper salt
  • Olive oil

Creamed cabbage:

  • 60 g Bacon cubes
  • 1 small Onion
  • 400 g Savoy cabbage ready to cook, frozen goods
  • Pepper salt
  • 3 tbsp go. Sour cream
  • 5 tbsp Vegetable cream for cooking


  • Preheat the oven to 180 ° O / bottom heat. Wash the potatoes thoroughly, dry them, place them on a tablespoon and cut them into "fans". Spread these slightly apart and season the potatoes with salt and pepper. Spread about 20 ml of olive oil on the tray, place the potatoes on top and drizzle 1 tbsp of oil over each one. Slide the tray into the oven on the 2nd rail from below and pre-cook the potatoes for 15 minutes.
  • In the meantime, wash the two fish thoroughly inside and outside with cold water, dry them, also pepper and salt inside and outside and fill each with half a lemon wedge and a few stalks of parsley. Drizzle 1 tablespoon of oil over each surface, place them on the tray with the potatoes after the above 15 minutes and cook for another 20 minutes. After 10 minutes, drizzle the potatoes and fish with the oil from the tray again. The fish does not have to brown as the skin is not eaten with it. After 20 minutes the dorsal fin should be easy to pull out and the fish is done, as are the potatoes.
  • I deliberately chose the frozen, already chopped savoy cabbage for the 2 of us because it should be quick and a fresh head was just too much for me. The frozen goods were perfect and usable without hesitation. Since we had to realize - unfortunately only while eating - that the two Loup de mer with 300 g fresh weight had more "waste" than meat, one potato per person would have been more advantageous ... ;-)))
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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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