Lunchbreak: El Tapeo chef Franco Diaz makes pescado del dia

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Franco Diaz

El Tapeo
Le Meridien Chicago, 9th Floor
2100 Spring Road
Oak Brook
(630) 828-2044

For information about Easter brunch, check out their website:
www.eltapeorestaurant.com

Pescado del Dia

1 each 7-8 oz monkfish filet, cleaned of silver skin
1 oz serrano ham, thinly sliced
1/2 oz olive oil
1 tsp garlic, minced
1 tsp shallot, minced
2 oz Albarino Wine (a type of white wine)
8 each Manila clams
3 oz butter, pulugra preferably, cubed
1 tsp parsley, chopped
kosher salt, to taste
white pepper, to taste
a dusting of spanish paprika
olive oil, for searing fish

For Garnish:
1 head frisee, cleaned and root end cut off
3 each orange segments
3 each lime segments
3 each lemon segments
1 oz sherry vinaigrette
salt and black pepper, to taste

To wrap monkfish:
Lay out Serrano ham overlapping it a little. Place monkfish toward one end of the serrano and dust with the Spanish paprika and salt. Wrap fish then with serrano ham and set aside.

To sear fish:
Get sauce pan very hot and add oil to saute. Cook one side of serrano wrapped fish till crispy. Flip fish over in pan and place pan into 350F oven. Cook for 10-15 minutes or until fish is cooked to medium. Let rest when done for 5-7 minutes.

Sauce:
Using saute pan, get hot and add in 1/2 oz of oil. Add garlic and shallot and sweat till fragrant. Add clams and saute briefly. Add Albarino wine and cover with a pan. Let steam till clams have completely opened. Season with salt and pepper. Reduce wine to 1 tsp. Add butter and swirl in till melted in. Season as needed and add parsley.

To build dish:
Slice monkfish into 4 pieces. Place across bottom of bowl. Place clams around fish and drizzle sauce around fish and on top of it. In separate bowl toss together all garnish ingredients and place over the fish. Make sure to use all the garnish.