Looking for some good food action while partying on the Las Vegas strip? Alex Stratta, chef of the Las Vegas restaurant “Alex,” was invited on the “Today” show to share this dish that'll make anyone feel like a high-roller. Here's the recipe: Serves 4 For the red pepper lobster sauce For the ratatouille For the basil sauce For the chickpea fritters Preheat the peanut oil to 375’F and lightly fry the fritters until golden brown and crispy. For the garlic chips For the fish Presenting the dish
Heat a heavy saucepot over a medium flame and add the olive oil. Heat until it begins to smoke lightly. Add the sliced garlic and brown lightly. Add the diced onions and peppers and sweat until lightly colored, add the thyme and deglaze with vermouth. Simmer and reduce to dry. Add the lobster stock and simmer over medium heat until liquid has reduced by two-thirds. Blend in a high-speed blender, and add 1 cup olive oil and lemon juice. Adjust seasoning and strain through a fine china cap. Reserve at room temperature.
Dice all of the vegetables to 1/8-inch size. Heat Teflon sauté pan over high heat and add the olive oil. Cook all of the vegetables in smoking hot oil, one at a time until lightly caramelized. Drain into a colander and chill. Once chilled, mix all of the vegetables together with the tomato sauce, capers, olive slices and the basil. Check seasoning, and reserve chilled until needed.
Blend the basil at high speed with the oil, and strain through a colander with cheese cloth.
Bring the milk and butter to a boil over medium heat. Add the toasted seeds and season. Simmer for 15 minutes. While the milk is at a low boil, stir in the sifted chickpea flour in a slow and even stream. Whisk vigorously until smooth and homogenous. While still hot, pour out on a buttered cookie tray and smooth the surface with an offset spatula. Refrigerate for two hours and turn out on a clean cutting surface. Cut the dough with a sharp knife into 1/2-inch x 1-inch rectangles, and toss in the semolina flour until well coated.
Slice the garlic cloves very thin on a mandoline and place in cold milk in a pot. Bring to a boil and strain. Repeat process three times and drain well on paper towels. Spread the sliced garlic out to dry evenly. Heat a pot with the olive oil to 200°F and add the garlic chips. Slowly bring up the temperature and crisp to blond, not brown. Drain well and season with salt. Fry the basil leaves in the hot garlic oil and season, drain.
Season the meat side of the fish (do not season the skin). Heat a heavy sauté pan over medium-high heat and add the olive oil. Sear the fish, skin side down, and add the butter. Flip fish over and roast in a 450ºF convection oven, basting frequently while it roasts. Remove the fish from the pan and place it on a warming rack.
Sauté the ratatouille vegetables quickly in olive oil and cover the skin side of the fish with a thin, even layer of the vegetable mix. Sauce a plate with the warm lobster sauce and place the fish on top. Garnish the top of the fish with the fried basil and garlic chips. Serve the fried chickpea fritters and the basil dipping sauce on the side.
For the red pepper lobster sauce
For the ratatouille
For the basil sauce
For the chickpea fritters
Preheat the peanut oil to 375’F and lightly fry the fritters until golden brown and crispy.
For the garlic chips
For the fish
Presenting the dish