Artisanal Spring
A host of fresh flavors foraged from land and sea are now starring on innovative menus at Montage Laguna Beach and Montage Beverly Hills.
Celebrate Spring at Montage Beverly Hills
The culinary team at Montage Beverly Hills has great plans in store for your spring holidays:
- Valentine's Day, indulge in a four-course prix fixe dinner at Parq with views of the manicured gardens. In addition, the Lobby Lounge will offer a romance-oriented beverage menu and In-Room Dining will present a four-course prix fixe dinner in the privacy of your luxurious accommodations.
- In honor of Mother's Day, Sunday, May 9, the Lobby Lounge and Parq Bar will open mid-morning so that you may gather early in the day. Parq will feature a four-course prix fixe lunch that includes a spectacular dessert buffet in the European-style Show Kitchen as well as à la carte dinner selections.
- For more information and to reserve, please call (310) 860-7800.
A Taste of Studio
Craig Strong, Executive Chef at Studio, the signature restaurant at Montage Laguna Beach, is winning raves for his modern French cuisine with California influences. As the talented artist in residence, he has designed new tasting menus and à la carte selections that make the most of spring's bounty. Here he shares a favorite seafood dish that can wow your at-home guests.
Pan Seared Turbot
by Executive Chef Craig Strong, Studio at Montage Laguna Beach
Ingredients
Gnocchi
2 Idaho potatoes
200 grams Semolina flour
125 grams all-purpose flour
25 grams parmesan cheese, grated
1 egg
Salt and pepper to taste
Mussel Nage
½ pound black mussels, washed
1 onion, finely diced
2 bay leaves
1 sprig thyme
1 cup white wine
2 tablespoons olive oil
4 tablespoons butter
Turbot
4 6-ounce portions turbot
Salt and pepper to taste
1 cup English peas, shelled and blanched
16 baby artichokes
2 tablespoons butter
Preparation
Gnocchi
Bake the potatoes, cut in half and scoop out the potato from the skin. Push the potatoes through a Ricer. If you don't have a ricer, you can use a food mill. Knead flour and potato and season with salt and pepper. With the flour and potato mixture, knead in egg and parmesan cheese. Roll out to ¼ inch thickness and cut into ¼ inch pieces. Bring six quarts water to a simmer, add gnocchi and cook until they float to the surface. Once at surface, skim and cool in ice water for one to two minutes. To reheat, sauté with butter until golden brown.
Mussel Nage
Sauté onion in olive oil for one minute. Add mussels and herbs, then add white wine and reduce by half, about two minutes. Add water, cover and simmer for 20 minutes. Strain through a fine sieve. Reduce liquid to one cup. Wisk in butter. Serve immediately.
Fish and Vegetables
Sauté the artichokes in butter until brown and tender, then add the peas until just heated. In a sauté pan, heat olive oil over medium-high heat and sauté turbot for two minutes per side.
Presentation
Place vegetables and gnocchi as a bed for fish on each of four plates. Place turbot on top of vegetables and finish with mussel nage. Provides service for four.
