The Fishguy Market : Recipe

Mussels

1/2 cup smoke bacon
5 cloves garlic sliced
Red pepper flakes
1-cup leeks sliced 1/2 moon 1/4 cup white wine
1/4 cup cream
1-cup cherry tomatoes sliced 1/2

Render bacon
Toast garlic and pepper flakes and leeks until soft
Add white wine cook off alcohol (burn nose)
Add cream
Add mussels cover cook until mussels open
Remove mussels
Add salt and pepper
Serve in bowl

Gravlax

Maple syrup
Cheese cloth
Salmon
Onion mixture:
leeks
shallots
green onion
parsley
blend in food processor
Salt mixture:
equal parts brown sugar
dark brown sugar
kosher salt

Brush Salmon with maple syrup
Coat with onion mixture
Coat with salt mixture
Cover with cheese and weight down
Refrigerate for 48 hours
Remove mixture
Coat with maple syrup
Cover again with salt mixture
Refrigerate for 24 hours
Remove salt mixture
Brush with syrup

Thai Scallops with Lentils & Coconut Curry Sauce

Crimson lentils infused with vanilla
1-cup lentils infused with vanilla
Vanilla fresh or extract
Water
2 T. sugar
Red curry cream
1/4 c. shallots sliced
5 cloves garlic sliced
Red curry paste to taste
Basil 1/2 of cup
White wine 1/4 cup
1 can coconut cream

For Lentils

Rinse lentils
Add vanilla, and sugar
Cover with water
Simmer until done
Drain
For Scallops
Sear or grill scallops
Reheat lentils with cream
Serve in bowl
Red Curry Cream
Sweat shallots
Add paste and basil
Then white wine reduce
Add cream and simmer
Strain

Tilapia with Apple potato pancakes

1/2 c. sliced apples
2 c. shredded potatoes
2 eggs
1/4 cream
Flour
Salt / pepper

Chestnuts
1 c. chestnuts
2-c. apple slices
1/4 c. brown sugar
2T.butter

Burr Blanc
1/2 c. shallots sliced
1 clove garlic minced
I apple sliced
I T. apple cider
1/4 cream
1 lb. butter cubed
Salt / pepper

Pancakes

Add apples, potatoes, eggs, and cream
Blend with flour
Add salt / pepper
Cook like a pancake
Burr Blanc
Sweat shallots
Add garlic and apple
Add apple cider - reduce
Add cream - reduce
Slowly add butter
Chestnut
Add all ingredients and simmer until done
Tilapia
Salt
Pepper
Flour