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This Month's Recipes Section
February Recipe 3
Olive Oil Poached Whitefish with a Lemon-Tyme Oil
Serves 2 People
Items You Will Need
2 Pieces 6-7oz Whitefish Fillets
4 Cups Pure Olive Oil
1 tsp Kosher Salt
2 Sprigs Fresh Thyme
Accompaniments/Garnishes
4 Cups Sauteed Spinach (Olive Oil, S&P Mix and Garlic)
½ Pound Roasted Potatoes (Olive Oil, S&P Mix and Shallots)
2 TBSP Herb Oil (Prepare a Herb Infused Olive Oil)
1 tsp Thyme Leaves
½ tsp Lemon Zest
Directions To Make
- Season the Whitefish Fillets with the Salt and place on a small sheet pan or cookie sheet to rest for 10-15 minutes..
- Combine the Thyme Leaves with the Herb Oil and allow to set, absorbing flavors.
- In a shallow pan, add the Pure Olive Oil with the Thyme sprigs. Place the Whitefish Fillets into the pan, insuring that the fish is covered.
- Place on low heat and monitor to insure that the temperature never rises above 155°F.
- Once the oil reaches 155°F, turn off the heat and allow the fish to continue cooking slowly in the oil (Approximately 3-5 Minutes).
- Gently remove the fish from the oil and place on a towel to drain excess oil.
- Allow the Whitefish to rest while finishing the remaining ingredients.
Steps to Plating
- Prepare the other ingredients needed for the final dish; Sauteed Spinach and Roasted Potatoes, or other desired accompaniments.
- Place the Sauteed Spinach in the middle of the plate.
- Lay the Whitefish over the Spinach and surround the dish with the Roasted Potatoes.
- Spoon the Thyme Oil over the Whitefish and finish with the Lemon Zest..
February Recipe 2
Poached Spot Prawns and Roasted Beet Salad
Serves 2 People
Items You Will Need
1 Pound Spot Prawns
¼ Cup Onions
¼ Cup Celery
¼ Cup Fresh Herbs (Dill, Parsley, Tarragon: Any Soft Herbs will work)
2 Quarts Water
2 Ounces Lemon Juice (Fresh Squeezed)
1 Cup White Wine (Dry: Sauvignon Blanc, Chablis, Etc. NO Chardonnay)
1 TBSP Salt & Black Pepper Mix (3 parts Kosher Salt / 1 part Black Pepper)
Accompaniments
2 Cups Wild/Rustic Arugula
1 Cup Frisee (Curly Endive)
½ Pound Baby Beets
2 Ounces Sherry Vinaigrette (Shallots, Olive Oil, Grapeseed Oil, Lemon Juice, Sherry Vinegar, Salt & Pepper Mix.)
½ tsp Flakey Sea Salt (Fleur du Sel)
1 tsp Chives (Chopped)
1 tsp Lemon Zest
Directions To Make
- Delicately peel the shell from the tail section of the Spot Prawns, leaving the heads in tact. Set the Spot Prawns aside while preparing other ingredients.
- Combine the Water, Onions, Celery, Herbs, Lemon Juice, White Wine and Salt & Pepper Mix in a shallow pot.
- Bring this mixture to a low boil, and then reduce the heat allowing to simmer 2-3 minutes to extract the flavors. Reduce the heat to low and gently place the Spot Prawns into the liquid. Allow to poach in this liquid for two (2) minutes. Using a slotted spoon, remove from the liquid and rest on a plate.
Steps to Plating
- Prepare the accompaniments for the Salad:
- Roast the Beets by tossing in a mixing bowl with Olive Oil and Salt & Pepper. Lay them out on a sheet pan and roast in the oven at 350°F for about 15-20 Minutes (depending on the size). Once the beets are finished roasting, remove and slice in ½ lengthwise.
- Mix the Arugula and Frisee in a mixing bowl with the Beets and ½ of the Sherry Vinaigrette.
- Place this mixture into a bowl and surround with Spot Prawns.
- Drizzle the remaining Sherry Vinaigrette around the Spot Prawn and Salad Mixture.
- Finish the dish with a Pinch of Sea Salt, Lemon Zest and Chives.
February Recipe 1
Maine Lobster Salad with Wild Arugula and Grilled Sourdough
Serves 2-4 People
Items You Will Need
1 Pound Lobster Claw and Knuckle Meat
2 TBSP Shallots (Diced)
¼ Cup Celery (Diced)
2 TBSP Fresh Dill (Picked leaves)
¼ Cup Mayonnaise
1 tsp Lemon Juice (Fresh Squeezed)
½ tsp Salt & Black Pepper Mix (3 parts Kosher Salt / 1 part Black Pepper)
Accompaniments
2 Cups Wild/Rustic Arugula
4 Slices Sourdough Bread (Thick Cut)
1 TBSP Olive Oil (for grilling the bread)
1 TBSP Lemon Oil
¼ tsp Flakey Sea Salt (Fleur du Sel)
½ tsp Chives (Chopped)
½ tsp Lemon Zest
Directions To Make
- Drain the Lobster Meat until all the liquid has dissipated.
- Combine the Lobster Meat in a Stainless Steel mixing bowl with the Shallots, Celery, Dill, Mayonnaise, Lemon Juice and Salt & Pepper Mix.
- Set this mixture aside in the refrigerator while preparing the remaining ingredients.
- Lightly brush the Sourdough Bread with the Olive Oil and place on the Grill to lightly brown on both sides.
- Place the Arugula in a mixing bowl and drizzle with the Lemon Oil. Sprinkle with the Sea Salt and gently mix together.
Steps to Plating
- Once the bread is browned, place it on a plate and top each piece with 1/4th the seasoned Arugula.
- Divide the Lobster Salad among the 4 pieces of Grilled Bread as pictured.
- Top the Salad (Open-Faced Sandwich) with Lemon Zest and Chives.
March Recipe 2
Smoked Trout Dip with Toasted Sourdough Crisps
Serves 4-6 People
Great item for a snack or party
Items You Will Need
1 Pound Smoked Trout Fillets
2 Cups Mayonnaise
1 Cup Cream Cheese
1½ TBSP Prepared Horseradish
½ TBSP Lemon Juice
|½ TBSP Black Pepper
Accompaniments
1 Cup Wild/Rustic Arugula or Spring Mix Lettuces (Lightly dress with olive oil and lemon juice)
5 Slices Grilled Sourdough Crisps* (thinly sliced, brush with olive oil and toasted in the oven)
½ Grilled Lemon
1 tsp Chopped Chives
*Crackers or pre-toasted brioche is a suitable substitute.
Directions To Make
- Place Mayonnaise, Cream Cheese, Horseradish and Lemon Juice in a food processor bowl.
- Blend until well incorporated and smooth. (Approximately 20-30 seconds)
- With a thin knife, remove skin if necessary and break up the Trout Filets into small pieces.
- Add about 2/3 of the trout into the Mayonnaise, Cream Cheese, Horseradish, and Lemon Juice mixture and blend until mixed. (Approximately 10-15 seconds)
- Scrape the edges occasionally and continue.
- Add the remaining Trout and pulse the food processor about 5-6 times to break up the Trout pieces, leaving small chunks in the mixture.
- Finally, give the mixture a couple of mixes by hand with a rubber spatula and place in the desired serving bowl.
- Garnish with a small piece of Smoked Trout and Chives.
Steps to Plating
- Place the Smoked Trout dish to the right side of the plate.
- Place the Salad towards the back of the plate, the Grilled Sourdough in front, then the Grilled Lemon in front of the bread.
April Recipe 2
Pacific Snapper Ceviche
Serves 2-4 People
Items You Will Need
2 Pieces 8oz Pacific Snapper Filets (1/2" cubes)
1 Cup Lime Juice (Fresh)
1/2 Cup Red Onions (Diced)
1/2 Cup Roma Tomatoes (Diced)
2 TBSP Cilantro (Rough Chopped)
1 TBSP Serrano Chiles (Remove Seeds / Chopped)
1 1/2 tsp Kosher Salt
Accompaniments
4 Each Crispy 6" Tortillas (Tostadas)
4 Each Avocado Slices
4 Each Lime Wedges
Directions To Make
- Place the fish in a small mixing bowl and season with the salt. Allow this to sit on the salt for 10-15 minutes while preparing the remaining ingredients as specified.
- Add the lime juice to the fish and let marinate in the refrigerator for 1 hour.
- Add the rest of the ingredients into the bowl with the fish and gently fold together.
Steps to Plating
- Take a crispy tortilla shell and put it in the center of the bowl.
- Scoop 4-6oz of the prepared ceviche on top of the tortilla.
- Garnish with the avocado and squeeze the fresh lime juice when serving.
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