Email  Print  del.icio.us  digg

Frank Marciniak, Cafe des Amis

Franck Marciniak, chef at Parkville’s Café des Amis, was born and raised in France. When he speaks, his well-developed English is still colored with the hint of a French accent.

He studied culinary arts in Paris and worked at l’Aigle Noir in Fontainebleau before coming to the United States.

Marciniak says he chose the Alaskan halibut recipe because he loves the texture of the fish, as well as how quick and easy it is to prepare. The simple recipe is livened up by the combination of two unlikely ingredients.

“The orange and saffron together are kind of a surprise,” he says.


Alaskan Halibut with Orange-Saffron Crème Fraiche
1 8-ounce halibut filet
Flour for dredging
Sea salt
White pepper
Vegetable oil
Orange juice
2-3 shallots
Few threads saffron
Few drops lemon juice
3-4 teaspoons crème fraîche

Pan sear the halibut in very hot oil (a couple of minutes on each side). Then cook in 350°F oven for 6-8 minutes — do not overcook! In a separate pan, reduce the orange juice, shallots and saffron by half. Turn to low heat and whisk in crème fraîche and a few drops of lemon juice. Pour sauce over fish. Serves one.