The Fishguy Market : Recipe

Risotto with Saffron, Jumbo Prawns & Day Boat Sea Scallops (serves 4)

1/8 tsp Saffron
2 cups Risotto; Arborio or Carnaroli
1 cup Wine; white; dry
8 cups Clear broth; light fish hot
TT Salt, kosher
TT Pepper, white; ground from a mill
2 TbspCheese; Parmigiano Reggiano; finely grated
2 TbspHeavy cream; whipped to a soft peak
3 TbspOil olive; extra virgin
8 ea Prawns, jumbo; peeled; deveined; no tail
4 ea Scallops, large
TT Salt. kosher
TT Pepper, white; ground from a mill

Method for Risotto

In a heavy bottom pot add the olive oil and place over a medium flame.
Add the onions and garlic and stir using a wooden spoon.
Add the saffron and risotto, continuing to stir.
Add the white wine and simmer until the wine is almost gone.
Gradually add the broth to the risotto and stir using the wooden spoon.
Season to taste.
Add the cheese and whip cream. Serve at once.

Method for Prawns and Scallops

In a heavy bottom pan add the olive oil and place over a medium flame
Add the prawns and cook for one minute; add the scallops
Cook on both sides, season

Pan Seared Salmon with Braised Savoy Cabbage, Cannellini Beans, and Rosemary Cream (serves 4)

1/2 cup Heavy Cream
2 sprigs Rosemary; fresh
2 Tbsp Oil; olive; extra virgin
4 ea.Salmon; fresh; boneless; skinless; 4-5 oz. ea.
1/2 cupWine; white; dry
3/4 cup Savoy cabbage; small dice
¼ cup Cannellini beans; cooked
TT Salt; kosher
TT Pepper; white; ground from a mill

In a small pot, warm cream over a medium flame.
Add one of the rosemary sprigs to the cream; cover, and set aside to steep until cool.
Discard rosemary sprig; transfer cream to a small bowl and refrigerate until cold.
Whisk cream to a soft peak using a soft wire whisk. Refrigerate until needed.
In a medium non-stick pan, add the olive oil and heat over a medium flame.
Season salmon lightly with salt and pepper and transfer to the hot pan, placing the flesh side down.
Cook until the salmon begins to take on a caramelized look; turn the salmon on its other side.
Add the white wine, cabbage, beans; season and place in a 3500 pre-heated oven for 5-7 minutes, until cooked.
Place the salmon, cabbage, and beans onto a serving plate and garnish each with a dollop of the rosemary cream and the remaining rosemary leaves.

Stripped Bass with Manilla Clams

Minestrone Broth
2 tbl Olive Oil; extra-virgin
1/8 Cup Carrots; peeled; small diced
1/8 Cup Onions; peeled; small diced
1/8 Cup Savoy cabbage; stem removed;
1/8 Cup Celery; peeled; small diced
1/8 Cup Leeks; small diced
1/8 Cup Turnips; peeled; small diced
1 tsp Garlic, peeled: minced finely
Tomatoes, fresh; peeled; cored,
Wine; white; dry
Water
Thyme, fresh; leaves only
Salt; kosher
Pepper, white; ground from a mill
Swiss chard, stem removed, small diced
Borloth beans; cooked to a soft texture

Pesto
Garlic, fresh, cloves, peeled
Pinenuts
Walnuts
Basil; fresh; leaves only; no stems
Oil; olive: extra-virgin
Parmesan — reggiano cheese; grated
Salt; kosher
Pepper; white; ground from a mill

Striped Bass
l tsp Shallots, finely minôed
2 Bay leaf; fresh
18 Manilla clams, cleaned
1 cup Wine, white; dry
1 tbl Butter, unsalted
¾ oz Oil, Olive; pommace
¾ oz Butter; clarified
6 each Stripped Bass; fillet, skin on, boneless
to taste Salt, kosher
to taste Pepper; white, ground from a mill

Place garlic, pinenuts and walnuts in a blender. Add the olive oil and puree. Add the Parmesan cheese and season with salt and pepper, refrigerate until needed.

In a heavy bottom pot add the olive oil and heat over a medium flame. Add the carrots, onions, savoy cabbage, celery, leeks, and turnips. Stir using a wooden spoon for 1 minute, add the garlic, tomatoes, white wine and simmer for 10 minutes. Add the water, thyme and season with salt and pepper. Simmer for 30 minutes slowly. Add the swiss chard and Borlotti beans. Remove from heat and keep warm.

In a large sauté pan add the olive oil and clarified butter. Heat over a medium flame. Season the fish with salt and pepper. Once the pan is hot, place the fish into the skillet, with the skin side down touching the pan. Cook for 2 minutes. Turn the fillets onto the flesh side. Add the shallots, bay leaf, clams, white wine and cook slowly form the 2 minutes. Place a lid onto the pan so that the clams my cook. Add the butter and keep warm.

On a warm bowl, place the minestrone broth. Center the stripped bass, skin side up and arrange the cooked clams. Drizzle the pesto and serve at once.

Pan Seared Arctic char with Herbed "Acquerello" Risotto, Exotic Mushrooms and Shaved Celery Salad

5-1/2 cups broth (chicken, veal or vegetable), preferably homemade
3 tablespoons Lucini extra-virgin olive oil
2 tablespoons white onion; peeled; diced small
1 tablespoon shallots; peeled; diced small
1/2 tablespoon garlic; peeled; very finely pureed
1/2 teaspoon kosher salt
1-1/2 cups "Acquerello" carnaroli rice
1/2 cup white wine; Pinot Grigio
To taste white pepper; freshly ground
1/3 cup parmigiano-reggiano cheese, grated
1/2 cup whipped cream, soft peaks
1/2 cup herbs; Italian parsley; basil, chives; finely chopped

In a large saucepan, heat the broth and simmer over low flame to keep hot. Meanwhile, in a heave-bottom (3qt.) pot combine olive oil, onion, shallots, garlic and salt; heat over a low flame. Stir with a wooden spoon and cook until mixture is translucent. Add rice and stir until each grain is coated. Add wine and continue to stir. The rice will begin to absorb the liquid as you stir.

Begin to add the hot broth, 1/2-cup at a time, stir steadily until broth is absorbed. Continue to add hot broth until it is completely gone (this should take about 16-18 minutes). The rice should be tender but firm to the bite (al dente). Add white pepper, cheese, herbs and stir for 30 seconds. Remove from the stove and add the whipped cream. Stir to combine the rice, shake the pot and waves will form in the risotto. This proof that the rice is ready and that you have succeeded. Serve immediately.

3 tablespoons oil; olive; extra virgin
4 each, 4-ounce arctic char; fillets; skin off
To taste salt; kosher
To taste pepper; black; ground from a mill
3 tablespoons oil; olive; extra virgin
1 cup mushrooms; fresh; sliced
To taste salt; kosher
To taste pepper; black; ground from a mill
1 teaspoon butter; lightly
1 teaspoon parsley; Italian; leaves only; finely chopped washed
1 cup celery; hearts; shaved; soak in ice water; drain dry
2 tablespoons celery; leaves
1 tablespoon oil; olive; extra virgin
1/2 tablespoon lemon; fresh; juice
To taste salt; kosher
To taste pepper; black; ground from a mill

In a heavy bottom pan, add the olive oil and heat over a medium flame. Season fish and place into the sauté pan. Sear on one side, about one minute. Flip onto the reverse side and sear. Remove fish from the pan, keep warm until needed.

In a heavy bottom sauté pan, add the olive oil and heat over a high flame. Add the mushrooms, season and sauté for one minute. Add butter and parsley, sauté for one more minute. Remove mushroom from the pan and keep warm.

On a warm plate, center the risotto and top with arctic char. Then top the char with the sautéed mushrooms. Toss the remaining ingredients in a mixing bowl and place the salad onto the mushrooms. Serve at once.

Remember
To create a silky, creamy, steamy risotto, remember these three important elements: (1) use high quality/artisinal ingredients; (2) use a rich, homemade broth for full flavor; and (3) stir constantly with a wooden spoon to release the starch contained in each grain of rice.

Caramelized Day Boat Scallops with Creamy Polenta, Curly Endive and Blood Orange "Brodetto"

2tablespoons oil; olive; extra virgin; organic
2 each garlic; fresh; cloves; peeled; whole
1 large bay leaf; fresh or dried
2 tablespoon basil; fresh; stems only; small dice
1 tablespoon shallots; fresh; very small dice
1/4 cup wine; white; pinot grigio
1/2 cup blood orange; juice
To taste salt; kosher
To taste pepper; white; ground from a mill

In a heavy bottom pot add the olive oil, garlic, bay leaf, basil and shallots.
Heat over a medium flame.
Saute for 1-2 minutes, stirring with a wooden spoon, ensuring that the ingredients do not burn.
Add the white wine and reduce by half.
Add the blook orange juice and simmer for 10-12 minutes.
Season to taste and strain through a fine mesh strainer.
Keep the "Brodetto" warm until needed.

For the Creamy Polenta

2 tablespoons oil; olive; extra virgin
2 each garlic; fresh; cloves; peeled; shole
1 each bay leaf; fresh or dried
1 tablespoon thyme; fresh; leaves only
2 cups milk; 2%
3/4 cups polenta; instant; yellow or white or buckwheat
1 tablespoon cheese; parmigiano-reggiano; finely grated
1 teaspoon cheese; mascarpone
To taste salt; kosher
To taste pepper; white; ground from a mill

In a heavy bottom pot, add the olive oil, garlic, bay leaf and thyme. Heat over a low flame.
Cook for 1-2 minutes, stir with a wooden spoon and add the milk.
Simmer for 20 minutes on a low flame. The milk will absorb the flavors at this point.
Strain the mixture through a fine mesh strainer and return the infused milk to a low flame.
Gradually add the polenta while whisking.
Cook for 2-3 minutes. Add the cheeses, season and keep warm until needed.

3 tablespoons oil; olive; extra virgin
12 each scallops
To taste salt; kosher
To taste pepper; black; ground from a mill
1 teaspoon butter; fresh; lightly salted
1/2 teaspoon lemon; fresh; juice
28 each blood orange; fresh; segments
3 tablespoons blood orange; "Brodetto"
To taste salt; kosher
To taste pepper; white; ground from a mill
1/4 teaspoon lemon; fresh; juice
1/2 cup curly endive; trimmed; washed; spin dry
1/2 tablespoon oil; olive; extra virgin
1/4 teaspoon lemon; fresh; juice
To taste salt; kosher
To taste pepper; white; ground from a mill

In a heavy bottom saute pan, add the olive oil and heat over a high flame.
Season scallops with salt and pepper and place in the hot pan.
Cook until the scallop is browned or caramelized on one side, turn and caramelize and second side.
Add butter. Lemon and lemon juice.
Remove scallops from the pan and keep warm.
In a small pan, add the blood oranges, brodetto, seasoning, lemon juice and heat over a low flame for 30 seconds.
On a warm plate center the polenta, top with the scallops, arrange the warm blood oranges on top of the scallops toss remaining ingredients in a bowl and place in the center of the scallops.
Spoon the broth and serve at once.

Leopard Grouper with Morel Mushrooms and Asparagus Puree

4 quarts water; boiling
1/2 cup salt; kosher
2 pounds asparagus; large; bottom 2" removed; cut into 1-1/2: pieces
3 quarts water; ice cold

In a heavy bottom two gallon pot, bring four quarts of water to a rapid boil.
Add the kosher salt and lace the asparagus into a strainer and immerse the strainer into the boiling, salted water for 5-6 minutes or until the asparagus are cooked through.
Remove the strainer with the cooked asparagus and place directly into the ice water to chill immediately.
Place the chilled asparagus into a food processor and puree until a creamy consistency is achieved.
Remove the asparagus puree from the food processor and push through a fine mesh tamis.
Refrigerate until needed. You can make this mixture up to three days in advance.
Whisk all ingredients together

2 quarts water; boiling
1/4 cup salt; kosher
3/4 cup morel mushrooms
2 tablespoons oil; olive; extra vbirgin
1/2 cup asparagus; peeled; 3" long; cook to al dente
1/8 cup vegetable broth or chicken stock
To taste salt; kosher
To taste pepper; white; ground from a mill
3 tablespoons oil; olive; extra virgin
4-6 each leopard grouper; boneless; skinless; 5-6 oz
To taste salt; kosher
To taste pepper; white; ground from a mill
3 cloves garlic; peeled
2 each bay leaf
1 tablespoon butter; unsalted
1 teaspoon lemon; juice; fresh
1/4 cup whipped cream to a soft peak
To taste salt; kosher
To taste pepper; white; ground from a mill

In a heavy bottom three-quart pot, bring the water to a rapid boil over a high flame. Add the salt, place the morel mushrooms into a strainer and immerse the strainer into the boiling, salted water for ten seconds. Remove the strainer with the morels. In a heavy-bottom sauté pan, add the olive oil and heat over a medium flame. Add the blanched morels, asparagus and vegetable broth. Season and simmer for one minute. Keep warm.

In a heavy bottom, non-stick pan, add the olive oil and heat over a high flame. Season the grouper and place directly into the pan. Cook for three minutes until brown. Turn the fish onto its second side. Add the garlic bay leaf, butter and lemon juice and place into a pre-heated 375-degree oven for three more minutes.

In a small heavy-bottom saucepan, add the whipped cream and place over a low flame. Add the asparagus puree. Season and stir using a wooden spoon. This should simmer for two minutes.

On a warm dinner plate, center the asparagus puree and top with the leopard grouper. Arrange the morel-asparagus mixture and serve at once.

Langostinos with Roasted Bell Peppers "Peperonata," Oil-Cured Olives and Basil-Infused Extra Virgin Olive Oil

Basil-Infused Exra Virgin Olive Oil
2 quarts water; boiling
1/4 cup salt; kosher
1 cup basil; leaves only
2quarts water; ice cold
1 each garlic; fresh; peeled
1 cup oil; olive; extra virgin
1/8 teaspoon salt; kosher
1/8 teaspoon pepper; white; ground from a mill

In a heavy bottom three-quart pot, bring the water to a rapid boil over a high flame.
Add the salt and place the basil in a strainer. Immerse the strainer and basil into the boiling water for 8-10 seconds.
Remove and immerse the basil into an ice cold water bath and allow for the basil to cool.
Remove the blanched basil from the ice water and drain all excess water.
Place the basil into a blender and add the garlic, olive oil, salt and pepper.
Blend for 1-1/2-2 minutes, until completely pureed.
Place the basil-infused E.V.O.O. into a plastic squeeze bottle, secure the top and refrigerate.
You can make this up to two days in advance.

Oil-Cured Olives
1/2 cup olives; black; pitted; oil cured; ligurian
1/2 cup oil; olive; extra virgin
1/8 teaspoon pepper; black; ground from a mill

Place all ingredients in an electric blender and puree for 2- 2-1/2 minutes until a fine cream is achieved.
Place the olive puree into a plastic squeeze bottle and secure its top.
Refrigerate until needed. This can be prepared up to one week in advance

Langostinos with Roasted Bell Peppers "Peperonata"
2 tablespoons oil; olive; extra virgin
1/8 cup peppers; bell; yellow very small dice
1/8 cup peppers; bell; green very small dice
1/8 cup peppers; bell; red; very small dice
1 teaspoon thyme; fresh; leaves only
1/2 teaspoon parsley; Italian (flat leaf); finely chopped
1/8 cup zucchini; juice
1 teaspoon butter; unsalted
To taste salt; losher
To taste pepper; black; ground from a mill
2 tablespoons oil; olive; extra virgin
8-12 each langostinos; medium; in a shell
1 cup wine; white; dry; pinot grigio
1 teaspoon lemon; juice; fresh
2 tablespoons butter; unsalted
2 each bayleaf; fresh
To taste salt; kosher
To taste pepper; white; ground from a mill

In a heavy bottom sauce pot, add the olive oil and place on a high flame.
Add the three bell peppers ad saute for 1 - 1-1/2 minutes.
Add the thyme, parsley, zucchini juice, butter, salt and pepper.
Reduce the flame to a low heat. Simmer for three minutes and keep warm until needed.
In a heavy bottom saute pan, add the olive oil and place onto a medium flame.
Add the langostinos and remaining ingredients.
Cover and cook for 2-3 minutes, until the langostinos are cooked.
On a warm plate, center the roasted bell peppers and drizzle the basil oil and oil-cured olive puree.
Remove the langostines from the liquid and place them onto the peppers and serve at once.

Pan-Seared Red Snapper with Braising Greens,Fava Beans and Umbrian Truffles

Beans and Umbrian Truffles
2 tablespoons oil; olive; extra virgin
2 tablespoons celery; very small dice
2 tablespoons carrots; very small dice
2 tablespoons onions; very small dice
2 tablespoons leeks; very small dice
1/8 cup vegetable broth; clear or chicken broth
3/4 fava beans; cooked; peeled
2 tablespoons truffle; fresh; shaved or sliced
1/4 teaspoon oil; truffle
1 teaspoon butter; unsalted
To taste salt; kosher
To taste pepper; white; ground from a mill
Procedure

In a heavy bottom sauce pot, add the olive oil and heat over a medium flame.
Add the celery, carrots, onions and leeks. Cook for one minute.
Add the vegetable broth, fava beans, truffles and butter. Season and simmer for one more minute. Keep warm until needed.

4 tablespoons oil; olive; extra virgin
4-6 red snapper; filet; skin on; boneless 5-6 oz. ea.
To taste salt; kosher
To taste pepper; white; ground from a mill
2 each garlic; fresh; peeled
2 each bay leaf
1 tablespoon butter; unsalted
1/2 teaspoon lemon; juice; fresh
1 tablespoon wine; white; dry; pinot grigio
2 tablespoons oil; olive; extra virgin
2 cups braising greens; (swiss chard tuscan kale, beet tops)
To taste salt; kosher
To taste pepper; white; ground from a mill
1 teaspoon butter; unsalted

In a heavy bottom saute pan, ad the olive oil and heat over a medium flame.
Season the red snapper with kosher salt and freshly ground white pepper.
Place the red snapper skin side down into the hot saute pan and cook for 2 - 2-1/2 minutes.
Turn the red snapper onto its other side and add the bay leaf and butter.
Place into a pre-heated 300 degree oven for 4-5 minutes until cooked through.
Add the lemon juice and white wine. Keep warm.
In a heavy bottom saute pan, add the olive oil and heat over a high flame.
Add the braising greens and wilt them. Season to taste, add the butter and cook for ten seconds.
Center the braising greens onto a warm plate.
Top with the red snapper, skin side up.
Arrange the fava bean and truffle mixture over the top of the fish. Serve at once.