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Chef Neil Ferguson of Allen & Delancey  New York, NY
Chef Neil Ferguson
Allen & Delancey
115 Allen St
New York, NY 10002
(212) 253-5400

Olive Oil Crusted Monkfish, Eggplant Puree, Tomato Compote, Olive Oil Emulsion
Chef Neil Ferguson formerly of Allen & Delancey – New York, NY
Adapted by
October 2008
Yield:4 Servings


2kg monkfish tail, cleaned and portioned in 120gram

Olive Oil Crusted Monkfish, Eggplant Puree, Tomato Compote, Olive Oil Emulsion"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

Eggplant puree:
2 large Italian eggplants
100ml olive oil

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
Olive oil


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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