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Pete Franklin has been in the restaurant business for nearly 40 years.  Having lived in California, Missouri, Illinois, Washington, Idaho and Nebraska, Pete discovered the Black Hills of South Dakota in 1999. 17 years and five restaurants later, it would appear Pete has found a home.  Moving from Spearfish to Rapid City in the Spring of 2006, Pete opened Sunset Grille on Sheridan Lake Road.  Delmonico Grill, Manchego and Juniper would follow over the next 8 years. Pete is a self taught chef who enjoy doing cooking classes and the occasional dinner party. 

Chef of the Week: Pete Franklin - Dakota Seafood Company

Chef of the Week: Pete Franklin - Dakota Seafood Company


Favorite Recipe:



  • 6 oz. med. Shrimp, peeled and deveined, shells reserved.
  • 1 egg yolkpepp
  • ¾ t. chopped fresh tarragon
  • a dash of Tabasco
  • Zest and juice of one lemon
  • Kosher salt
  • Freshly ground white pepper
  • 2 T. unsalted butter
  • cut into 4 pieces
  • canola oil for cooking
  • 1 t. tomato paste
  • ½ cup white wine
  • 1 ½ cups heavy cream
  • 1 t. white peppercorns
  • 4 halibut or cod filets (about 5 oz. each)

In a food processor, combine the shrimp, egg yolk, ¼ t. of the Tarragon, the Tabasco, lemon zest, ¼ t. salt and a pinch of white pepper. Puree for 30 seconds. Add the butter and pulse to combine. Refrigerate the puree until ready to use. It will last three days. In a heavy sauce pan over high heat, heat a thin layer of oil. Once the oil is very hot, add the reserved shrimp shells and tomato paste. Cook, stirring frequently, until the shells have turned bright red and the paste smells caramelized and is rust colored, about two minutes. And the wine and reduce the heat to medium. Continue to cook until the wind has reduced by half, about 4 minutes. Add the cream white peppercorns and lemon juice. Cook until reduced by half again about 10 minutes. Season with salt and strain, discarding the solids. Stir in the remaining 1/2t. of chopped tarragon and set aside preheat the oven to 400°. Season the fish with salt and white pepper. Spread the shrimp purée evenly on top of each fish filet. There should be about a quarter inch covering the top of each fillet. Don’t worry about making it look perfect.

3 T. herb pistou/ recipe follows:

  • ¼ C tarragon leaves, 1/3 C chives, 1 loosely packed flat leaf parsley,
  • ¾ C. olive oil (not virgin)
  • ¼ t. kosher salt

Combine all ingredients in a blender and blend until smooth. refrigerate in an airtight container for up to three days.

In a heavy sauté pan over medium high heat, heat a good 1/ 8th inch of canola loyal or grapeseed oil. When the oil is hot add the Halibut purée side down. Cook for about 2 minutes. The puree should be puffed and golden. Remove the fish puree side up to a plate and pour off the oil Add the shrimp and cream sauce to the pan along with the filets, puree side up still. Place the pan in the oven and bake about 5 minutes depending on the thickness of the fish. The fish should be crispy on the outside and moist on the inside. Place a filet in the center of a plate, spoon the cream sauce around the fish and garnish with dollops of pistou here and there around the plate.