Olive Oil Crusted Monkfish, Eggplant Puree, Tomato Compote, Olive Oil Emulsion
Chef Neil Ferguson of Allen & Delancey – New York, NY
Duration: 4:57
Produced by StarChefs.com in association with The Vita-Mix Corporation.
Olive Oil Crusted Monkfish, Eggplant Puree, Tomato Compote,
Olive Oil Emulsion
Chef Neil Ferguson of Allen & Delancey – New York, NY
Adapted by StarChefs.com
Yield: 4 Serving |
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Ingredients:
Monkfish:
2kg monkfish tail, cleaned and portioned in 120gram portions
"Black" olive oil:
400g black olives
100g olive oil
Olive oil emulsion:
2 soft boiled eggs
50ml vegetable stock
125ml extra virgin olive oil
125ml grapeseed oil
Salt
Eggplant puree:
2 large Italian eggplants
100ml olive oil
Salt
Tomato Compote:
2kg ripe tomatoes
Salt and pepper
1 sprig thyme
1 bay leaf
½ bunch basil leaves and stalks
1 head garlic
1 Tablespoon tomato concentrate
1 Tablespoon sugar
Olive oil
Cabernet sauvignon vinegar
To Assemble and Serve:
4 sweet gem lettuce hearts
Salt
Olive oil
Method:
For the "Black" Olive Oil:
Overnight, spread the olives on a sheet tray and dry out in an oven set at 175ºF.
The following day blend 100g of those olives with 100g of olive oil until shiny
and smooth in the Vita-Prep blender. Reserve.
For the Olive Oil Emulsion:
Place the eggs in the Vita-Prep blender and blend with the vegetable stock to
make a smooth paste, slowly drizzle in the olive and grapeseed oils to form
an emulsion, salt lightly, and reserve.
For the Eggplant Puree:
Peel the eggplants and cut into large dice. In a hot rondeau heat the olive oil
and cook the eggplants until very light golden and completely soft. Transfer
to the Vita-Prep blender and blend until silky and smooth.
For the Tomato Compote:
Blanch, shock, peel, and deseed the tomatoes. In a deep pan heat some olive oil,
add the tomatoes, thyme, bay leaf, basil, garlic, salt and pepper, concentrate
and oven roast, uncovered for 20-30 minutes, stirring occasionally. When the
liquid starts to evaporate and get syrupy, sprinkle the top of the tomatoes
with the sugar and return to the oven to caramelize. Remove from the oven and "season" the
compote with the vinegar to taste and transfer to a colander set over a bowl.
Once cool, remove thyme, bay leaf, basil, and chop, leaving it fairly chunky.
Correct seasoning and reserve.
For the Monkfish:
Heat three or four spoonfuls of the black olive oil to medium heat and proceed
to baste the fish with the oil, almost poaching it. The fish will take on a
very dark complexion on the outside. Reserve on a wire rack and rest meat for
3 to 4 minutes.
To Assemble and Serve:
In a pan, quickly but gently roast the salad hearts in olive oil and season.
Spoon some eggplant puree on the plate, and place monkfish tail on top. Place
a spoonful of tomato compote, garnish with a lettuce heart and drizzle a cordon
of olive oil emulsion around the plate.
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