An Manje: The Culinary Flight to Haiti : Chef Alain Lemaire


Award winning Chef Alain Lemaire is the Co-owner and Executive Chef of Sensory Delights, LLC a full service catering company based out of South Florida. He is a native of Port-au-Prince, Haiti, where he first discovered his interest in cooking. Later on, he developed an increasing passion for food and foodservice which led him to attend the Culinary program at the acclaimed Johnson & Wales University. Thanks to his heritage and having spent most of his career in South Florida, Caribbean and Latin flavors play a major role in Chef Lemaire's style of cooking: "fresh, bold and in your face!" as he would say it.

  Chef Lemaire has participated in and featured as a guest chef in numerous food events and festivals throughout the United States and overseas. Most recent events include Charleston Wine & Food Festival, New York African Restaurant Week, Grace Jamaican Jerk Fest, Journée de la Cuisine Haitienne and Taste of the Caribbean in Montreal Canada, Iron Fork Miami, South Beach Wine & Food Festival, Taste of Dallas, Taste of the Sea, A la Carte Food and Culture Festival New York, Haiti's Food & Beverage Festival, Dania Beach Seafood Festival, Boca Raton Wine & Food Festival, Colors of the Caribbean and much more.

Chef Lemaire was the winner of the 2017 Grace Jamaican Jerk Festival Celebrity Chef Throwdown. He has been inducted in the 2017 class of the Haitian American Chamber of Commerce of Florida Top 20 Under 40 and also the 2017 class of Legacy MIA Top 40 Under 40. ​Chef Lemaire is also a huge supporter of education, giving back to the community and the less fortunate. He has partnered with Haiti Chefs for Education, World Central Kitchen and Easter Seals South Florida.

Poisson Au Coco

Yield: 4 servings

Ingredients:

Two 12 oz (about 340.19 g) cod fish fillets

6 tbsps. of Haitian epis

1 pack of cassava bread

Zest of two lemons

Juice of 1 lemon

Lemon pepper seasoning to taste

2 (12 oz) cans of coconut cream unsweetened

1 (12 oz) can of coconut milk

1 large boniato, peeled and boiled

½ red onion, sliced in rondelles

1 ½ lb. unsalted butter

Fresh picked parsley leaves for garnish

Olive oil 

Kosher salt
Method of Preparation:

  • Season fish filets with epis, and lemon pepper on both sides.

  • Pre-heat a skillet with oil, and sear fish on both sides until golden brown, about 2 minutes each. Remove fish from pan, and place over a rack on a sheet pan.

  • In a food processor, pulverize cassava bread, and fold in lemon zest and lemon pepper. Sprinkle cassava breadcrumb mixture over fish on rack to cover every inch. 

  • Place in a pre-heated oven at 400F for about 10 minutes or until golden brown.

  • Add 1 tbsp oil, and sauté about 1 tbsp of epis in a saucepan for about 2 minutes. Pour in 1 can of coconut cream, and half can of coconut milk and mix well. Add lemon juice, lemon pepper, salt and adjust seasoning. Finish with 8 oz cold unsalted butter.

  • Boil boniato in salted water. Once done, cut into chunks, place in an emulsion blender while hot. Blend with half can of coconut cream, remainder of butter, and salt. Adjust seasoning, and add more coconut milk if needed.