2 pounds monchong filets (if not available, swordfish or halibut)
olive oil, as needed
Grand Mere Potatoes
1 1/2 pound fingerling potatoes, cut in half, blanched and shocked
1/2 pound mixed mushrooms, sliced
1 cup pearl onions, peeled and blanched
2 strips good quality smoked bacon
1 ounce veal demi glace
OR
3 ounces chicken stock
1 pound Brussels sprouts, cleaned, cut in half, blanch and shocked
Roasted Garlic Basil Demi Glace
2 ounces veal demi glace
6 cloves roasted garlic
6 basil leaves
2 ounces butter
Steps:
In a hot pan, add a splash of olive oil. Season the pieces of fish. Add to the pan carefully. Cook on one side until golden and crispy. Turn over and place in a 400 degrees F oven and finish approximately 5 to 7 minutes. In another pan add a touch of oil and add the bacon. As soon as the bacon is crispy, add the potatoes, mushrooms and pearl onions. Cook until everything is nice and crispy. Deglaze the pan with the demi glace and reduce until the potato mix is glazed. Season with salt and pepper. Cook the Brussels sprouts in a little butter and season with salt and pepper. Place the potatoes on plate, surround with brussels, top with fish and sauce with the Roasted Garlic For Roasted Garlic Basil Demi Glace: Warm the demi, add to a blender, add the garlic and basil and puree. Then add the Butter and Puree until combined, Strain and season. Hold in a warm place until ready to use.
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