Elimination Challenge Wins: 2/10

Quick Fire Challenge Wins: 4/10

Status:
WINNER OF TOP CHEF SEASON 3!

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Directions:

Heat a pot of water with salt. Cut potatoes into chunks. Add them to the water; boil. When fork tender, drain potatoes. When drained, return to pot and set aside.

In a small pan, add one cup cream and 1/4 butter. Heat until melted. Run potatoes through ricer. Mix cream and butter in potatoes until creamy. At the very end, whip in mascarpone. Season with juice of half lemon. Add salt and pepper, if preferred.

In a saute pan, using olive oil, saute white onion, shallot and leek. Add bay leaf and peppercorns. Cook on low, add white wine until almost completely gone. Add remaining cream; cook until thickened. Add pinch of saffron. Cook 10 minutes; strain. Adding remaining butter, one tablespoon at a time, whisk in until all is incorporated. Season with remaining juice of lemon; add salt to taste.

In a large saute pan, saute red pearl onions, brussels, carrots and tomatoes in grapeseed oil. Set aside.

In searing pan, sear marinated monkfish until done.

To Plate:
Place mascarpone potatoes onto plate. Add monkfish. Drizzle creamy white onion-shallot mixture over monkfish. Add red pearl onion-brussel mixture along sides of fish. Garnish with chives.

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Ingredients:

3 russet potatoes, peeled
3 cups cream
1/2 lb butter
1/4 cups mascarpone
1 lemon
Salt and pepper to taste
2 tablespoons olive oil
1 white onion
2 shallots
1 leek, white parts only
1 bay leaf
1t white peppercorn
1 cup white wine
1 pinch of saffron
12 red pearl onions, peeled
12 brussel sprouts, leaves removed
1 small package of baby carrots
Sun ripened tomatoes
Grapeseed oil
1 1/2 lbs Monkfish, marinated in olive oil
3 tablespoons chives

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