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Seared Monkfish in Garlic and Black Olive Oil Dust With Potatoes Boulangère and Brussels Sprouts

Seared Monkfish in Garlic and Black Olive Oil Dust With Potatoes Boulangère and Brussels Sprouts



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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

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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