Proprietor and head chef, Nemo Bolin brings 15 years of restaurant experience to the kitchen of Cook & Brown Public House.
Nemo's career began at L'Etoile restaurant on Martha's Vineyard, a French inspired fine dining restaurant. It was there, in his formative restaurant years, that he developed a love for the business and began honing his skills as a cook.
After graduating from Union College with a B.A. in English Literature he realized his true passion was cooking and enrolled in culinary school in Boston, Mass. Since that time, he has worked in some of the most highly regarded restaurants in Boston (No. 9 Park, Locke-Ober, Craigie St. Bistro) and San Francisco (Rubicon, Chez Papa Resto) before starting one of Providence's finest restaurants.
View Recipe below or click here to print a pdf.
Seared Rhode Island Fluke
corn, purple potato & chili pepper ragout tomato vinaigrette
Place a medium sized, heavy bottomed pan over medium-high heat and add enough vegetable oil to just coat the bottom. Season the fish on both sides with salt. When the oil begins to shimmer (just before it smokes), gently place the fish in the pan. Turn the heat down to medium and let it cook, without touching it, until it begins to form a light brown crust around the edges (3-5 minutes).
Meanwhile, place another medium saute pan over medium-high heat and add 1 teaspoon of vegetable oil. Just before it begins smoking add the jalapeno and cook, stirring occasionally for 1-2 minutes. Add the corn and cook for another 2-3 minutes.
Finally, add the potatoes and season to taste with salt and pepper. Add a teaspoon or two of water at this point and set aside off of the heat. Place the tomatoes in a small bowl and season with salt and pepper and 2-3 tablespoons of olive oil.
When the fish has begun browning around the edges, use a spatula and gently flip the fish over. Turn the heat to low and add 1 teaspoon of butter to the fish pan.
Add another teaspoon of butter to the pan with the corn mixture and check for seasoning again, adjusting as necessary. Warm the mixture through.
Spoon some of the corn ragout on a plate, place the fish on top and finish with some of the tomato vinaigrette. Fresh herbs such as parsley, chives or basil are a great finishing touch at this point.