The Fishguy Market : Recipe

Balsamic Portobello Mushrooms (serves 4)

4 whole Portobello mushrooms
1 Tsp olive oil
1 Tsp chopped shallot
½ cup balsamic vinegar
Salt and pepper to taste

Heat skillet to medium, add olive oil and sauté Portobello’s on both sides
When almost cooked, add shallots and sauté for 2 minutes
Deglaze with balsamic vinegar
Finish in oven until mushrooms are cooked and vinegar is reduced to a glaze.

Lobster Cakes (serves 4)

2-1 lb. lobsters
1 ½ cups shrimp mousse
2 C. Japanese bread crumbs (panko flakes)
2 bamboo skewers, cut in half
1 C. Clarified butter
1 Tsp. chopped tarragon
1 Tsp. lemon zest
Salt and white pepper

In large pot of boiling water, cook lobsters for 6 minutes, remove and plunge into ice water.
Break down tails, claws and knuckle meat, rise well in cold water, and cut tails in half.
With each half of lobster tail, skewer through to top and bottom to create a half moon, dry well and season with salt and white pepper.
Add lemon zest and chopped tarragon to shrimp mousse.
Pipe shrimp mousse onto one aide of lobster tails, creating a circle.
Place lobster tails, mousse side down in Japanese breadcrumbs. Pipe opposite side of lobster tails and turn to coat second side of lobster, chill.
Over medium heat, sauté until golden brown on both sides in 2 tsp. of clarified butter.
Finish in 300 degree oven for 10-15 minutes or until mousse is cooked.
Reheat lobster claws in warmed, remaining clarified butter until heated throughout.
Cut lobster cake in half, garnish with lobster claw and tomato chutney
Knuckle meat maybe added as a garnish in mousse.

Tomato Chutney

1 Tsp. Olive oil
½ Cup onion, chopped
8 large plum tomatoes
(peeled, outer shell only, chopped, about 5 cups)
1 Tsp. Jalapeno, seeds and core removed, minced
2 sprigs fresh thyme
1 bay leaf
½ orange, peel removed in strips
1-2 Tsp. honey
¼ tsp. salt

Heat the olive oil in a saucepan over medium heat.
Sauté the onions until they begin to soften, about 3 minutes.
Add the tomatoes and jalapeno, cook for 10 minutes.
Add the thyme, bay leaf and orange peel. Simmer uncovered, over medium heal until a thick consistency, about 20 to 25 minutes.
Add 1 Tsp honey, stir (taste and add more honey, if desired) and continue to cook for 10 minutes.
Remove the thyme, bay leaves and orange peel. The chutney can be made ahead and refrigerated.
Gently reheat before serving. Serve warm.

Shrimp Mousse (makes 1 ½ cups)

1 lb. ground raw shrimp
1 c. cream-chilled
1 whole egg chilled
1 Tsp. Salt
1 Tsp. White pepper

Place shrimp in food processor and puree, stopping to wipe down sides frequently.
When shrimp is pureed smoothly, add egg white and puree until well incorporated.
Add cream in a slow stream.
Season with salt and white pepper, add tarragon.
Chill until use

Shrimp Spring Rolls (serves 12)

12 Spring roll wrappers
2 Tsp. olive oil
1 lb. shrimp, peeled and devained, cubed
1 Tsp. Garlic, chopped
1 Tsp. fresh ginger, chopped
1 lime, juice and zest
I Tsp. pickled ginger, finely chopped
2 green onions cut thin on bias
¼ cup each julienned carrot (blanched), shitake, sautéed
1 cup shrimp mousse
Egg wash
Salt and pepper to taste

Sauté garlic and ginger, add shrimp, season with salt and pepper, cook for approx. 1 minute.
Cool mixture.
In mixing bowl combine all ingredients with shrimp mousse and mix thoroughly.

Asian Dipping Sauce

2 oz. soy sauce
2 oz. rice wine vinegar
Zest of one lime
1 Tsp. green onions, chopped
1 Tsp. fresh garlic, chopped
2 Tsp. sweet chili sauce
I Tsp. sesame oil

Whisk all ingredients together

Cured Salmon Tartare

1 lb. salmon, sliced 1/8” thick
1 Tsp. shallots, minced
½ Tsp. capers, minced
½ Tsp. Dijon mustard
1 Tsp. Chives
TT Salt & pepper
TT Kosher salt
½ Tsp. olive oil
1 Tsp. lemon juice
sour cream
1 Idaho potato
½ Qt. vegetable oil

Line sheet with plastic wrap.
Generously sprinkle kosher salt on bottom of pan, place salmon on top and sprinkle more kosher salt on top of fish.
Let sit, refrigerate for 2-24 hours.
Finely dice salmon, add shallots, capers, mustard, chives, olive oil, lemon juice and season to taste.
Chill.
Heat vegetable oil to 350 degrees.
Peel potato into tube shape 1 1/2 in diameter
Using a mandolin, use ruffle cut section to cut gaufrette chips.
Rinse in cold water, pat dry and fry until golden brown and drain excess oil, season hot chips with salt.
Spoon tartare on top of gaufrette chips.
Garnish with dollop of sour cream and caviar is optional.
Whisk all ingredients together

Slow Roasted Salmon (serves 10-12)

one whole salmon, scaled, boned out and butterflied
1 Tsp. chopped parsley
1 Tsp. chopped garlic
1 Tsp. chopped rosemary
1 Tsp. chopped thyme
1 Tsp. olive oil
1 Tsp. salt
1 Tsp. white pepper

Preheat oven to 350 degrees.
Mix herbs, garlic and olive oil, marinate salmon 1/2 hour.
Season salmon with salt and white pepper and roast in oven for 15-25 minutes depending on desired doneness and size of fish.