Olive-Oil Crusted Monkfish, Olive Oil Emulsion, Eggplant Puree

EQUIPMENT: Blender
Olive-Oil Crusted Monkfish, Olive Oil Emulsion, Eggplant Puree
Chef Neil Ferguson, formerly of Allen & Delancey - New York, NY
October 2008

New York Rising Star Neil Ferguson uses his Vita-Mix blender to make an olive and olive oil crust to coat a monkfish fillet, plus an olive oil emulsion with an eggplant puree to accompany the fish.

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