The Fishguy Market : Recipe

Porcini Crusted Ahi Tuna With "Peperonata" And Shaved Celery Salad (6 Portions)

Peperonata

1 T olive oil, extra virgin
1/8 C green pepper, small diced
1/8 C yellow pepper, small diced
1/8 C red pepper, small diced
1 T capers, salt cured, washed in cold water
1/8 C white wine, Pinot Grigio
1 t garlic, minced
2 ea. basil leaves, fresh, hand torn
1 T tomato sauce
1/8 C olive oil, extra virgin
1 t parsley, flat leaf, finely chopped
½ t lemon juice, freshly squeezed
kosher salt, black pepper, freshly ground

In a heavy bottom pot add the olive oil, all peppers, and capers, and place over medium flame.
Stir with a wooden spoon while cooking for 3 minutes.
Add the white wine, garlic, and basil, and continue to cook for another 3 minutes.
Add the tomato sauce and simmer for another 3 minutes.
Remove the pot from the stove and add the remaining ingredients.
Season to taste and place peperonata in a non-reactive container and store at room temperature until needed.
Should you decide to prepare the peperonata 1 or 2 days prior, please store in the refrigerator until needed.

Shaved Celery Salad

1 ea celery stalk, heart, 2', sliced paper-thin on a sharp mandolin
2 C ice cubes
1 C cold water
1 T olive oil, extra virgin
1 t lemon juice, freshly squeezed
1/8 C celery , leaves only, yellow and green leaves
kosher salt
white pepper, freshly ground

Place the paper-thin shaved celery hearts in a container.
Add the ice cubes and cold water.
Cover with plastic wrap and refrigerate overnight.
The celery hearts will curl into unique and uneven shapes.
At the moment of plating, drain the curled shaved celery hearts and pat dry using a paper towel.
Place the celery into a bowl, drizzle with olive oil, lemon juice, season to taste, and toss gently.
Add celery leaves and serve at once.

Ahi Tuna

¼ C dried porcini flour
3 ea. tuna, fresh, cut into 1" x 1" x 4" (4-5 oz.)
2 T olive oil, extra virgin
kosher salt
white pepper, freshly ground

Dredge tuna in porcini flour and coat the entire tuna loin completely.
Place the extra virgin olive oil in a pan and put onto a high flame.
Add the tuna loins, season to taste, and sear tuna for 1-2 minutes.
Remove the tuna from the pan and allow it to rest for 5 minutes.
Using a sharp slicing knife, carefully slice the tuna and arrange on a plate.
Center in the shaved celery salad, drizzle it with the peperonata and serve at once.

Grappa Cured Wild Salmon Tartare With Cucumber, Avocado And Caperberries(6-8 Portions)

Grappa Cured Wild Salmon

2 lbs wild salmon fillet, skin-on, pin bones removed, cut in half
5 juniper berries, dried
½ t green peppercorns, dried
¼ t red pepper flakes, dried
3 T kosher salt
1 ½ T sugar, granulated
3 T basil stems, chopped
2 T grappa

Rinse the fillets in cold water and pat dry with paper towels.
Crush the juniper berries, green pepper corns, and red pepper flakes using a mortar and pestle.
Combine with the salt and sugar.
Place the salmon skin side down in a deep dish just large enough to maintain the fillets.
Rub the fillets with the cure mixture and basil.
Sandwich the two fillets and ensure that the flesh is touching each other and that the skin is on the outside.
Pour the grappa on top of the fish.
Refrigerate for 3 to 4 days, turning the fish every 12 hours and basting it with the brine that accumulates in the dish.
Once the salmon has been cured, dust off the spices, remove the skin and all dark fat and discard.
Using a sharp knife, carefully dice the salmon into ¼" cubes and chill.

Tartare

1 ¼ lb wild salmon, grappa cured, 1/4" diced, well chilled
3 T cucumber, seedless, peeled, end trimmed off, 1/8" diced
3 T avocado, Haas, peeled, pit removed, 1/8" diced
2 T chives, chopped
2 T shallots, minced
3 T olive oil, extra virgin
1 T lemon juice
kosher salt
white pepper, freshly ground

In a chilled and clean bowl, combine all the ingredients and season to taste.

2 cucumber, large, unpeeled, elongated ends trimmed off
6-8 homemade grissini (6 to 8 ea.)
12-16 endive leaves, Belgian (12 to 16 ea.)
½ C Red Oak leaf lettuce
½ C chicory frisee
½ C arugula, baby
18-24 caperberries, cut in half with stem intact (18 to 24 ea.)
3-4 t olive oil, extra virgin

Slice the cucumbers paper-thin using a sharp mandolin.
Place the cucumbers onto a chilled dinner plate and arrange them in a circular fashion while overlapping each slice.
Center a ring mold (2 ½" round x 1 ½" deep) and spoon the wild salmon tartare mixture into the mold and gently press down to compress the tartare.
Center the grissini and insert the Belgian endive leaves.
Arrange the lettuces and caperberries and drizzle with extra virgin olive oil.
Carefully remove the ring mold up and off of the plate and serve at once.

Black Sea Bass With Fingerling Potatoes, Braising Greens, And Prosecco Vinaigrette (4 Portions)

This is one of those dishes whose success relies solely upon the freshest available ingredients.Ideally speaking, the fish should be alive prior to preparation.If you have access to live fish and it is not Black Sea Bass, by all means substitute at once.

Prosecco Vinaigrette

3 T olive oil, extra virgin
1 T shallots, finely minced
½ C Prosecco wine
1 t lemon juice
kosher salt
white pepper, freshly ground

In a heavy bottom shallow pan, add the olive oil and heat over a low flame.
Add the shallots and cook slowly for 1-2 minutes.
Add the Prosecco and lemon juice and simmer for one minute longer.
Season with salt and pepper to taste and keep warm until needed.

Fingerling Potatoes

8 ea. fingerling potatoes, blanched, cut in half
½ C chicken broth, warm
1 ea. bay leaf
1 t olive oil, extra virgin
kosher salt
white pepper, freshly ground

In a heavy bottom pan, add the fingerling potatoes, chicken broth, bay leaf, and extra virgin olive oil and simmer for 2 minutes.
Season with salt and pepper to taste.Keep warm until needed.

Black Sea Bass

4 T olive oil, extra virgin
8 ea. black sea bass fillets, skin on, 4 oz. each
6 ea. garlic cloves, whole, unpeeled
2 ea. bay leaf
kosher salt
white pepper, freshly ground

In a heavy bottom pan, add the extra virgin olive oil and heat over a medium flame.
Place fish in the pan, skin side down.
Cook for one minute.
Turn flesh side down onto the pan and cook for 2 more minutes.
Add garlic, bay leaf, and season with salt and pepper.
When fish is cooked through, remove from skillet and keep warm.

Braising Greens

1 T olive oil, extra virgin
2 C braising greens
kosher salt
white pepper, freshly ground

In a large sauté pan, add the extra virgin olive oil and place over a high flame.
Add the braising greens; season with salt and pepper.
Sauté for 25 seconds.
Place the greens onto a warm plate, center the fingerling potatoes, top with the sea bass fillets, skin side up, and drizzle the Prosecco vinaigrette.Serve at once.