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From The Seafood Class:
Seared Wild Striped Bass with
Vanilla Mashed Potatoes, Salsify, Asparagus, Black Trumpet Mushrooms
and a Clam Sauce
4 Yukon Potatoes
3 Cups Heavy Cream
½ Cup Butter
1 Bunch of Asparagus
1 Qt Black Trumpets
3 Sticks of Salsify
Clam Sauce:
1/2 Net of Littleneck Clams
½ Cup Tomato Concasse
Chopped Tarragon & Chervil
1 Cup Fish Stock
½ Qt Heavy Cream
½ Cup White wine
6 Shallots, diced
-Put the mash on a low boil. Have 3 cups cream and butter
and reduce by half. When the potatoes are ready, peel off skin and
mash until fine, then add the cream. Keep warm.
-Peel the salsify and place into acidulated water (water with lemon
juice). When all are peeled, place into water on slow boil. Cook for
10 minutes, then check for see if they are done. Check by inserting
a knife - it should go in easily. Remove and chill.
-Sweat off shallots. Add wine and fish stock, reduce by half.
-Add the cream and also reduce by half.
-Steam the clams, chill and then pick them out of the shells.
-When the sauce has reduced, add the clams, tomatoes and herbs (once
herbs are added you need to use it straight away)
-To serve, sear off the bass, blanch the asparagus, sauté the
mushrooms, and sauté the salsify until golden brown.
Cured Char with Blood Orange Sorbet
& Citrus Salad
1 Cup Sugar
½ Cup Salt
Peppercorns
1 Cup Dill, chopped
4 Star Anise
1 Blood Orange
1 Lime
1 Orange
1 Grapefruit
3 Cups Blood Orange Juice
1 ½ Cups Water
1 Cup Simple Syrup
To Garnish:
Keta Caviar
Chervil
Chive Oil
-Prep the fish, leaving the skin on, and cure for 4 hours (turning
over after 2). When ready, wash the fish and pat dry with paper
towel.
From The Soups & Sauces Cooking Class
White Bean Soup with Country Ham
100g White Beans
1 Garlic
1 Onion
1 Leek
2 Stalks of Celery
2 Liters Chicken Stock
4 Shallots
200g Smoked Bacon
Heavy Cream
Rosemary and Thyme
Sweat off the Vegetables without any color.
Add the bacon and herbs.
Cover with stock and cook until the beans are soft.
Blend and add cream, strain and season.
Garnish with some sautéed diced country ham and chives.
Dinner Hours
Tuesday through Saturday, 6pm - 9pm
Sunday, 6pm - 8pm
Reservations: (919)542.2121
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