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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. On their way to church, women would take the Sunday roast of lamb in a dish, surrounded with sliced onions and potatoes, to the baker to be cooked in his oven while the family prayed. Afterward, they picked it up and took it home for lunch, perfectly done. 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

Directions

For the Potatoes Boulangère:

Pre-heat oven at 350 degrees. Line a 6x6 pan with parchment paper.

Put a layer of potato and on top of the potato add a layer of onion. Season each layer with salt for flavor.

Repeat process 3 more times, ending last layer with potatoes.

Pour all of extra light virgin olive oil, enough to cover potato.

Cover and place in oven for 25-30 minutes. Remove from oven and drain oil. Let cool with weight on it. Cut in 4 equal parts.

Place on a sheet pan lined with parchment paper.  Heat when ready to serve for 7 minutes.

For the fish:

In a sauté pan (on high heat) add clarified butter, mark fish on all four sides (about 3 minutes on each side) and let rest.

For the Brussels sprouts:

In a medium sauce pan, boil water with salt to taste. Add Brussels sprouts for 4 minutes or until tender. Remove from water and reserve.

To plate:

On 4 white plates, place Brussels sprouts evenly.

Lean fish on brussel sprouts.

Place porato next to the fish.

Sprinkle olive and garlic dust.  

Nutritional Facts
Servings4
Calories Per Serving1299
Total Fat121g100%
Sugar3gN/A
Saturated22g100%
Cholesterol67mg22%
Protein29g58%
Carbs28g9%
Vitamin A121µg13%
Vitamin B122µg26%
Vitamin B60.9mg46%
Vitamin C67mg100%
Vitamin D0.2µgN/A
Vitamin E16mg82%
Vitamin K152µg100%
Calcium71mg7%
Fiber5g20%
Folate (food)64µgN/A
Folate equivalent (total)64µg16%
Iron3mg17%
Magnesium76mg19%
Monounsaturated83gN/A
Niacin (B3)5mg26%
Phosphorus450mg64%
Polyunsaturated13gN/A
Potassium1379mg39%
Riboflavin (B2)0.2mg11.3%
Sodium115mg5%
Thiamin (B1)0.2mg14.5%
Zinc1mg9%