Loup de Mer

Ingredients

• Zest of 2 lemons, roughly chopped
• Zest of 1 orange, roughly chopped
• 4 ounces thyme leaves
• 1 tablespoon extra-virgin olive oil, plus more if necessary to make a paste.
• Kosher salt
• 2 fresh bass fillets, skin on, bones removed, cut into 4 portions
• 2 shallots, julienned
• 2 ounces julienned fennel
• 1 teaspoon olive oil
• 1 to 2 tablespoons canola oil
• 1 1/2 teaspoons kosher salt
• 3.5 ounces Belgian wheat beer
• 3.5 ounces Champagne vinegar
• Spash of water or fish stock
• 16 tablespoons (2 sticks) unsalted butter, cold and cut into cubes
• 2 potatoes, cut into large 1/2-inch dice
• Salt
• 2 shallots, finely diced
• 2 cloves garlic, sliced
• 1 carrot, finely diced
• 1 stalk celery, finely diced
• 1 bulb fennel, finely diced, plus fennel fronds for garnish, optional
• 1 tablespoon canola oil
• 1/2 cup chicken broth
• 2 tablespoons unsalted butter
• Juice of 1 lemon

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