|  home | feedback | help          

Melon's Potential Realized

Chef Dante Boccuzzi of Aureole - New York, NY on
Chef Dante Boccuzzi

34 East 61st Street
New York, NY
(212) 319-1660

Monkfish and Pork Belly with Casaba Melon Gelée
Chef Dante Boccuzzi of Aureole – New York, NY
Adapted by
Yield: 1 Serving


  • 2 sheets gelatin
  • ½ cup casaba melon, juiced
  • 2-oz block of pork belly
  • 1 sprig rosemary, chopped
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon butter
  • ½ cup pork jus
  • ¼ cup red onion, julienned
  • ¼ cup spinach leaves
  • 1 Tablespoon canola oil
  • 2-oz monkfish fillet
  • 2 Tablespoons casaba melon, diced
  • 1 teaspoon chervil, chopped

For Melon Gelée:
In a small saucepot, dissolve the gelatin sheets in the melon juice; cool until jellied. Break up the gelatin with a fork.

For Pork Belly and Monkfish:
Rub the pork belly with chopped rosemary, salt and pepper. Marinate for 12 hours. Seal the belly, butter and pork jus into a vacuum pack bag. Heat water to 56°C in a large pot; add the bagged pork belly. Poach for 48 hrs, making sure to add water as necessary.

Melt butter in a small sauté pan and sear the red onions; when tender, add the spinach leaves to wilt. In another sauté pan, heat oil and sear the monkfish and pork belly, making sure to crisp the belly on all sides.

Add the cooking liquid from the pork belly bag to a small saucepot; reduce over medium-high heat to desired sauce consistency and season.

To Assemble and Serve:
Place the vegetables in the center of the plate. Lay the monkfish and pork belly over the vegetables, and spoon the pork jus on top. In a small bowl, combine the melon and chopped chervil; spoon on top of the monkfish. Garnish with the melon gelée.

Wine Pairing:
2003 Valli Pinot Noir, Bannockburn Vineyard, Central Otago New Zealand

  • Rising Star New York Dante Boccuzzi

  •    Published: July 2006
     Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy