The Fishguy Market : Recipe

Shrimp Cake

1 lb. shrimp (peeled and de-veined)
1/2 cup Thai chili sauce (sweet)
2 stalks lemongrass
1 small sweet potato (diced fine)
3 cloves garlic (chopped or minced)
1 tbsp ginger (chopped or minced)
10 basil leaves
2 tbsp chopped cilantro
Salt and pepper
Panko (Japanese bread crumb)

Peeled and de-vein the shrimp.
Chop and Puree half of the shrimp.
Sauté lemongrass, sweet potato, garlic, ginger until tender then cool.
Season to taste, add basil and cilantro, then chill.
Roll into 2 o. portions and bread with panko.

Curry and Lemongrass Sauce

2 Tbsp red curry paste
2 stalks lemongrass
1 can coconut milk
3 cups lobster stock
1 medium chopped onion
1 stalk celery
3 cloves chopped garlic
1 cup rice
1 tsp nampla

Saute onion, celery, lemongrass, garlic, and curry paste in olive oil. Deglaze pan with lobster stock.
Reduce and add coconut milk, rice and nampla. Reduce, blend, strain and serve.

Papaya Salad

1 piece papaya, julienned
1 piece red pepper, julienned
1 piece red onion, julienned
6 basil leaves
Cilantro
Salt and pepper

Season add juice and toss.

Bay Scallop and Spinach Ragout with Herbed Gnocchi and Lobster Parsnip Bisque

1 1/2 bay scallops cleaned (muscle removed)
1 bag cello spinach cleaned
Gnocci Ingredients
1 potato peeled, boil until tender

Dry in oven, rice potato, then let cool. In mixer, add one egg, salt and pepper, chopped herbs (basil, chervil, tarragon, chive); add enough flour so the mixture comes away from the side of the bowl (about 1 cup).
Refrigerate. Roll on floured counter top into 3/4 inch rod and cut about 3/4 inch pieces. Place on a floured sheet pan and freeze

Lobster Bisque Ingredients

2 celery stalks
1 carrot
2 onions
5 cloves garlic
3parsnip
chop all of the above
2 lobster shells or bodies, crushed
3cups fish stock
Rice
Salt and pepper to taste
Fresh thyme, one handful
3 oz dry vermouth
1/2 lb butter

In hot pan, sauté shells and add vegetables.
Cook until they have a little color, then deglaze the pan with vermouth, being careful because alcohol may ignite. Cook down to a syrup.
Add the fish stock and rice and cook until the vegetables are soft was well as the rice.
Blend, then pass through a chamois or cheese cloth. Season when ready to serve. Mount in butter.

Seared Snapper with Wild Mushrooms, Bacon, and Red Wine

Clean and cut mushrooms (Shitake, Chanterelle, Porcini)
Chop garlic Chop bacon, cook until crispy and reserve the fat. Sear snapper for about 30 seconds on each side, then remove from pan.
Add a little butter and sauté the mushrooms, add garlic and deglaze the pan with red wine. Finish with whole butter, salt and pepper.
Optional: Serve with polenta or mashed potatoes