The Fishguy Market : Recipe

Seared Maine diver scallops with fricasee of vegetables

12 1 oz, Maine diver scallops
2 oz. cooked pancetta lardons
1/2 bunch scallions cut on thin bias
2 cups blanched corn
1 cup fava beans blanced and peeled
1 cup morels, chopped
Fresh tarragon, chopped
8 thinly sliced zucchini strips, blanched
roasted red beet vinaigrette
balsamic reduction -
salt and pepper
2 tbsp oilve oil
1 tbsp butter
1/2 cup Chicken broth

Roasted red beet vinaigrette
2 beets, roasted
1 cup tarragon vinegar
3 cups extra virgin olive oil
salt and pepper

blend all ingredients until smooth
strain through fine mesh strainer

For vegetables:
Add one Tbsp. Olive oil to hot saute pan, add pancetta, cook until softened.
Add scallions, corn, morels, fava beans, salt and pepper. Cook for 2 minutes until vegetable are al dente
Add 1/2 cup chicken broth, bring to a simmer
Add 1 tbsp. butter, cook on low heat until-sauce-thickens. Note: do not add butter to vegetables over high heat or the sauce will break.
For scallops:
Add 2 Tbsp. Olive oil to hot saute pan, heat until oil starts to smoke.
Salt and pepper scallops, sear on one side for 1 minute, turn over and cook for 1 additional minute on medium heat. Remove from pan and set on a towel to absorb excess oil
To assemble:
Put ring mold in center of warm plate, line mold with blanched zucchini strips, add 1/4 cup vegetables and press down to pack vegetables into-mold.
Remove the-mold CAREFULLY and place 3 scallops on top.
Drizzle red beet vinaigrette and balsamic reduction on the plate to decorate.

Oysters On The Half Shell With Vegetable Relish

16 oysters shucked 1 yellow pepper
Whole 1 red pepper
whole 1 green pepper
whole 1 rib of celery 3 scallions
grilled 2 tomatoes 1 lemon
juiced 1 lime
juiced 3 cloves garlic 1/4 cup cilantro
chopped 1/4 cup bloody mary mix

cut all vegetables into a small dice. Puree garlic lemon, lime,and bloody mary mix in a blender and strain.

Lake superior whitefish with mussels and Israeli couscous

2 lb Lake superior whitefish
12 Large mussels
1 lb Israeli couscous
blanched 3 sliced shallots
6 cloves garlic
mashed 12 spears blanched asparagus
1/4 cup julienned lemon confit
1/4 cup white.wine
1/4 cup extra virgin olive oil
1 cup porcini mushrooms
chopped 8 pieces roasted tomatoes
salt and pepper watercress

Saute Whitefish in hot pan with olive oil, salt, and pepper until medium.
Saute shallots and garlic with mussels in olive oil, add white wine, porcinis, and aparagus, cover until mussels open. Remove mussels, add lemon confit, roasted tomatoes, watercress, salt and pepper.
Reduce sauce by 1/3, add remainder of olive oil.
Place a bed of couscous in bowl, place fish on top of couscous, place mussels off to side, pour sauce over fish, and garnish with watercress sprig.

Grilled Tuna With Mountain Vegetable Salad w/Sticky Rice And Miso Vinaigrette

4 7 oz. Pieces of tuna cut into bricks
2 cups of mountain vegetable salad
sprigs of cilantro
salt and pepper, to taste

Marinade:
1 cup soy sauce
2 oz. fresh ginger, sliced thin V2 bunch cilantro
1/4 cup honey
1/2 cup sesame oil
4 cloves garlic,smashed

Combine all ingredients and marinate tuna for 2 hours.

Miso Vinaigrette:
1/2 cup tomato puree
4 oz. Miso paste
2 tsp. Ginger powder
1 tsp. Garlic powder
2 tsp. Mustard powder
2 oz. Sesame oil
2 oz. soy sauce
1 cup rice wine yin
1 cup peanut oil
1 whole egg

Add all ingredients in a blender except for the oils. Blend until thoroughly mixed. Slowly add all the oil, season with salt and pepper and strain.

Sticky rice
2 cups sushi rice, rinsed well
2 cups water
3 oz. Rice wine vinegar
1/4 cup sugar
salt to taste

Add all ingredients into a small pot and cook over a low flame for approx 1/2 an hour. Stirring every 10 minutes. Rice should be slightly al dente when finished.

To Assemble tuna dish:

Cook tuna on a hot grill until med. rare.
Slice tuna into thin slices. Roll warm sticky into 2 inch logs and place on a plate.
Place vegetable salad to the rice and rest tuna slices on top of the salad. Garnish with miso vinaigrette, sesame seeds and cilantro sprigs.