Grilled tarragon and spinach stuffed Loup de Mer with roasted fingerling potato salad

Stuffing

1 Scaled and gutted Loup de Mer

1 Cup cooked spinach chopped

1 T. Butter

¼ Cup Pernod

1 Shallot sliced

½ bunch tarragon picked and chopped

1/3 cup bread crumbs

¼ cup heavy cream

½ T kosher salt

3T Olive oil

Potatoes

½ lb. Fingerling potatoes

1 T kosher salt

1 t black pepper

2 T capers minced

½ Bunch tarragon picked and chopped

½ Red onion thinly sliced

¾ cup Mayonnaise

2 T olive oil

½ T Worcestershire sauce

Method

For fish:

Melt butter in a sauce pan over medium-low heat. Sweat the shallots till translucent, add the Pernod, and cook till almost dry. Add the spinach and heavy cream. Bring to a simmer and reduce by half. Fold in the bread crumbs to bind the mixture. Add extra breadcrumbs if the mixture is too thin. This stuffing should not be at all runny. Fold in tarragon and season with salt. Let the mixture cool until it has become formable, then pack the mixture inside the Loup de Mer and lightly tie the fish closed. Rub the outside of the fish with olive oil. Grill over medium-high heat for about 7 minutes per side until skin is crisp and the stuffing is hot. Serve alongside roasted potato salad.

For Potato Salad:

Preheat oven to 375

Gently toss the potatoes in olive oil. Season them with salt and pepper, and spread them out on baking sheet. Cook in oven for about 55 minutes, stirring occasionally, until nicely browned. Let stand in refrigerator. Once potatoes have cooled, cut them into bite-sized pieces. In a bowl, stir potatoes along with mayonnaise, Worcestershire sauce, onion, tarragon, and capers. Add salt and pepper to taste.