Photography by Mark O. Ramirez
ALASKAN HALIBUT WITH CHANTERELLES AND GINGER SOY CREAM
2, 6 ounce Alaskan halibut fillets
GINGER SOY CREAM:
½ quart heavy cream
1 ounce ginger knob
2 ounces soy sauce
In a hot sauce pan, deglaze soy sauce with the chopped ginger. As the soy is reducing, add the heavy cream. Reduce further till the sauce is thick. Add white pepper to taste. Puree and serve over halibut fillets.
Sauté 1 cup of green onions with 2 cups of chopped, button mushrooms until onions are tender. Add white wine and reduce for 5 minutes. Add chopped shrimp and cook until done. Add 1 tablespoon chicken base and 1/2 cup flour, cook for 10 minutes.
Add 1 cup of half & half, and 8 egg yolks. Blend for 5 minutes. Take off the heat and add salt and Tabasco, and cover.
Pack mix in oysters and cook for 8 minutes - serve with rock salt and lemon.
Pan Seared Halibut with Sweet Potato Puree
4, 6 ounce halibut fillets, skin removed
Using a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil. Warm over high heat until smoking, then add fish fillets. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Transfer to an ovenproof dish or pan, and finish cooking fillet in the oven. Top with Sweet Potato Puree, and serve with Brussels sprout leaves, fried to a crisp and seasoned with salt and pepper.
SWEET POTATO PUREE:
2 pounds sweet potatoes
1 cup butter
½ cup cream
Salt and pepper to taste
Peel and cut sweet potatoes; boil until fork tender. Strain potatoes and place in a food processor. Blend potatoes and add butter. Slowly pour in cream, using as little cream as possible - just enough to make the potatoes smooth. Season with salt and pepper.
at Whole Foods Market, Poplar Avenue
Almond Crusted Cod with Lemon Carrots
1 pound carrots, peeled and sliced ¼ inch thick on bias
5 tablespoons olive oil, divided
Juice and zest of 1 lemon, divided
¼ cup blanched almonds
4, 6 ounce cod portions, thicker part of the fillet
1 tablespoon Whole Foods Everything Bagel Seasoning
1 tablespoon parsley, minced
Cooked whole grains, for serving
Preheat oven to 400 degrees F. Line a sheet pan with parchment paper or a silpat mat. In a bowl, combine carrots with 3 tablespoons of the olive oil and season to taste with salt and pepper. Arrange on the prepared pan in a single layer and roast for 8 minutes.
While the carrots roast, prepare the cod: in a small food processor, combine almonds and lemon zest; pulse until almonds are finely ground. Set aside.
Arrange cod portions on a plate. Drizzle with some lemon juice and olive oil. Sprinkle bagel seasoning evenly over the fish before coating each portion with about 1 tablespoon of the chopped almonds, pressing to adhere.
After the initial timer, slide carrots over to one side of the sheet pan and place the topped cod pieces on the opposite side. Return to oven and bake for 10-12 more minutes, depending on the thickness of the fish. If desired, preheat the broiler and broil until the nuts are lightly toasted.
Toss the carrots with most of the reserved lemon juice and parsley and drizzle a bit of the lemon juice over the fish before serving. Serve over cooked whole grains such as rice, quinoa, farro, etc.
BLEU Restaurant & Lounge
Pan Seared Salmon
ROSEMARY LEMON CREAM SAUCE:
1, 6 ounce seared salmon
3 tablespoons olive oil
5 cloves chopped garlic
2 shallots, chopped
2 tablespoons white wine
2 gallons heavy cream
4 ounces rosemary
¼ cup lemon juice
¼ container chicken base
Slurry to thicken
Salt and pepper to taste
In a sauce pot, sauté garlic and shallots; deglaze with white wine. Add heavy cream, chicken base, rosemary, lemon juice, and bring to a simmer; add slurry to thicken. Add salt and pepper to taste. Strain through a fine china cap before serving. Serve over seared salmon, with baby carrot, asparagus, and couscous.
Share Summer Catch from 4Memphis!