Wesley Holton


Daniel Boulud Brasserie
3131 Las Vegas Boulevard South
Las Vegas, NV 89109


Chef Wesley Holton

Daniel Boulud Brasserie | Las Vegas

Bold and French aren’t two words that often go together when describing someone’s cuisine, but Wesley Holton isn’t your typical steak frites brasserie chef. Holton’s culinary roots are no-doubt based in French technique (he is executive chef of Daniel Boulud Brasserie after all), but where he goes from there is all-American eclectic and always beautifully plated, teasing the boundary between classic and modern. His dishes are packed with flavor and highlighted by nuances of texture and excellent execution. The Loup de Mer shows Holton’s lighter side, though no less bold in flavor. The filet is perched on cauliflower florets set in a swoop of perfectly smooth cauliflower puree; a “salad” of grapes, raisins, saffron cauliflower and pine nuts drizzled with sauce vierge delicately garnishes the filet.

Pan-Roasted Loup de Mer with Cauliflower, Saffron, Grapes, and Pine Nuts
Chef Wesley Holton of Daniel Boulud Brasserie – Las Vegas, NV
Adapted by StarChefs.com

Yield: 4 Servings


    Cauliflower and Radishes:
  • 150 grams butter
  • 1 clove garlic
  • 2 sprigs thyme
  • 1 head cauliflower
  • 300 grams milk
  • 300 grams water
  • Salt and pepper to taste
  • 4 large breakfast radishes, halved
  • 50 grams chicken stock

  • Sauce Vierge:
  • 50 grams golden raisins
  • 50 grams raisins
  • 15 grams brown butter
  • 50 grams grape slices
  • 25 grams toasted pine nuts
  • 10 grams capers
  • 10 grams chopped fines herb
  • Salt and pepper to taste
  • 7½ grams lemon juice

  • Loup de Mer:
  • Extra Virgin olive oil as needed
  • 4 fillets loup de mer
  • Salt and pepper to taste
  • 30 grams brown butter
  • 5 grams thyme leaves
  • 15 grams lemon juice

    To Assemble and Serve:
  • Chervil
  • Radish slices


For the Cauliflower:
Put the butter in a pan with the garlic and thyme; cook it until the butter browns. Remove the garlic and thyme. Divide cauliflower into florets. Put milk and water in a medium pot, bring it to a simmer and add half of the cauliflower florets. Cook until tender. Meanwhile, pan-roast remaining cauliflower florets in half the brown butter until tender. Season with salt and pepper and set aside in a warm spot. In the same pan, cook radishes in stock and butter left in pan until tender and glazed. Season with salt and pepper and set aside in warm spot. Puree simmered cauliflower in a blender until smooth, adding the remaining brown butter. Pass through a chinois or tamis; season with salt and pepper; set aside in warm spot.

For the Sauce Vierge:
Brew a cup of Earl Grey tea and add raisins; soak until plumped and then drain. Heat butter in a sauté pan over low heat. Add raisins, grape slices, pine nuts, capers, and herbs and sprinkle with salt and pepper. Just before serving, add the lemon juice.

For the Loup de Mer:
Saute fillets in olive oil, gently pressing down evenly on fish to achieve an even sear. Finish with brown butter, thyme and lemon juice. When cooked, place fillets on a paper towel to drain some of the excess fat.

To Assemble and Serve:
Spoon a swoosh of cauliflower puree across plate, and add roasted cauliflower florets and radishes in center of puree. Balance fillet on florets and arrange components of sauce vierge along top of fillet. Garnish with chervil and radish slices.



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   Published: October 2008