Seared Monkfish in Garlic and Black Olive Oil Dust With Potatoes Boulangère and Brussels Sprouts
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Put your kitchen skills to the test with this monkfish recipe
Literally called “potatoes from the baker, ”pommes boulangère originated in France centuries ago when people in rural areas did not own ovens of their own. Beard acquired this version of the dish from Maurice Moore-Betty, a popular cookbook writer and teacher during the 1960s and ‘70s. – James Beard of The James Beard Foundation
Since 1991, the creative masterminds of Le Basque have executed some of the most elaborate and groundbreaking event productions in South Florida and across the map. Building a reputation for unparalleled service with true style and savoir-faire, Le Basque offers full-service catering and production design under the helm of Alejandro Muguerza, Jim Mozina, and Ian Perris. Le Basque proudly serves many high-profile and private clients. Such prestigious figures include President Barack Obama and President Clinton, international fashion houses including Cartier and Yves St. Laurent, and global conglomerates UBS and Sotheby’s.
Ingredients
For the Potatoes Boulangère:
- 2 thinly sliced yukon gold potatoes
- 1 Spanish onion, julienned
- 1 pint extra light virgin olive oil
For the fish:
- 4 6 ounce pieces of monkfish
- 3 Tablespoons clarified butter
For the Brussels sprouts:
- 10 Brussels sprouts shredded
- 4 Tablespoons dried black olives, ground into dust
- 6 garlic cloves sliced, fried, and ground into dust