Page 10 - element Modern Mediterranean Grill E-News Magazine April 2019

Chef Nils Tarantik grew up absorbing diverse cultural backgrounds—born in Enfield, England to a Swedish mother and German father that encouraged him to taste and enjoy the culi- nary dishes of the world. Growing up watching both his Mormor (grandmother) and mother
in awe as they created European classics, he was exposed to novelty cooking styles and embraced various worldly flavors/cuisine. Their motto: “Try it once, and then you can say you don’t like it.”
After attending Johnson & Wales University and then working for several years, Chef Nils joined the team at Duval’s Fresh. Local. Seafood. at the end of 2012. The man’s been staying busy and heating up multiple kitchens around town ever since—having developed and expanded the menu at Duval’s, while maintaining the focus of sourc- ing local produce and fish from our region. And most recently, he jumped on the opportunity to expand with his partners of American Dreams Restaurant Group, by hungrily adding PBn’T and then Element to their diverse portfolio.
Being able to switch hats from a casual hangout for pizza, burgers and tacos, to the upscale dining of a modern Mediterranean grill only emphasizes how multifaceted this versatile flame thrower is.
Prosciutto Wrapped Swordfish
w/ Green Curry Cream
Yield: 4
Ingredients: Quantity Measurement
Swordfish
Green Curry
Prosciutto
(12 thin slices)
Salt Taste Pepper Taste
24 oz. 1 oz. 4 oz.
New Potatoes
(split in half)
Grapes
Cream
Butter
Olive Oil
White wine
Fresh Herbs
Method of Preparation:
1) Have your local fish monger cut a loin of swordfish into 12 each 2 oz. pieces.
2) Have your local deli meat counter person slice 12 each paper thin pieces of pro- sciutto.
3) Wrap each piece of swordfish with a slice of prosciutto.
4) Place new potatoes in pot of salted wa- ter and place on stove top, bring to boil and cook for 25 minutes or until fork ten- der.
5) Remove potatoes from water and slice in half.
6) In large sauté pan place olive oil and bring to temperature over high heat.
7) Place the swordfish into pan leave space in between each piece.
8) Sear on all sides letting prosciutto to get crispy and golden brown.
9) Place potatoes in pan, and sauté for 1 minute.
10) Deglaze with white wine, and add curry to pan. Reduce the flame to medium heat.
11) Add cream to pan, and cook for 2-3 min- utes until cream has thickened.
12) Remove from pan and place on platter family style, garnish with your choice of fresh herbs. (Sprigs of fresh thyme, diced chives, chopped parsley would all work well with this dish)
13) Slice grapes and sprinkle over the top of the platter.
14) Enjoy with a full bodied chardonnay, very light crisp pinot grigio, or a cold IPA
Cheers! Chef Nils
16 each
12 each 8 oz. 4 oz. 2 oz. 4 oz.