L'Atelier de Joel Robuchon at the MGM Grand
(702) 891-7925
3799 Las Vegas Blvd S
Las Vegas, NV
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6 years ago.
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6: Le Maquereau | filet sur la peau aux jeunes artichauts épicés à l'huile de gingembre

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Now, I eat mackerel all the time in sushi form, but it is somewhat rare for me to have a cooked presentation. We have here a filet of mackerel, cooked a la plancha (on a flattop grill), with baby artichokes, mushrooms, bell peppers, and spicy ginger oil. Mackerel is usually a pretty oily and "fishy" fish, so I'm glad that the kitchen kept that characteristic here. The mackerel alone was quite powerful, so the use of vegetables really balanced out the dish; the ginger especially was a great contrast.

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