The Fishguy Market : Recipe

Tuna and Sea Bass Saltimbocca

3 oz Tuna
3 oz Sea bass
Sage leaf
Crushed black pepper 2 oz. clam juice.
2 oz white wine
1/2 stick of unsalted butter
2 tblsp chopped parsley

Cut both of the 3 oz. fish in half and lightly pound
Alternate sea bass and tuna with a sage leaf between them, Sprinkle with some black ground pepper and salt.
In a sauté pan add butter and cook until burned, rapidly cooking the flab on both sides
Add clam juice and white wine simmer until ready
Finish with fresh butter and parsley.

Pesce In Crosta (Fish in Salt)

2-3 pound whole flab
4 cloves of garlic
1 stick of rosemary
1/2 lemon 3 pound of kosher silt
1/2 qt.of water
I flat roasting pen
Extra virgin olive oil

Clean the whole fish and stuff the rosemary, garlic, and lemon in the belly making sure no other part of the fish cut
Cover with water and add salt mixture
Bake at 450 degrees for 30-40 minutes. The salt will become hard
When ready, carefully break the hardened salt with out spreading it on the fish
Add a good extra virgin olive oil and served whole or filet.

Salmone Al Ginepro

3 oz. fresh salmon filet
Bunch of chives
1 red onion
Thin toasted bread
Crushed tricolor pepper
Fresh mint and arrugola
1 lemon
Extra virgin olive oil or chives oil emulsion FOR THE BRINE
1 cup of gin
1 cup water
1/4 cup sugar
1/4 cup salt

Pound the 3 oz. salmon almost paper thin and lay it on a plastic wrap, decorated with a thin sliced lemon and a thin sliced red onion.
Sprinkle with some tricolor pepper and a few chives.
After cooking the brine, to a boil let it cool and refrigerate for 1/2 hour
Using a large spoon drizzle the brine on top of the thin layer of salmon and cover with plastic wrap
This cured salmon will be ready in 24 hours.
Served with touted bread and arrugola mint mixture drizzle of lemon and oil.

Gnocchi with Scallops

6 oz diver sea scallops
I tub mascarpone cheese
Pinch of saffron
1 cup clam juice
2 oz. English peas
4 gloves of garlic
2 oz. cooking oil
dry white wine
Japanese seaweed Gnocchi
5 lb Idaho potatoes
3-4 lb flour
4 oz. grated Parmesan cheese
Salt, white pepper to taste
3 eggs

FOR THE GNOCCH

Bake the potatoes at 45O degrees 1 hour
Scoop out the pulp of the potatoes when still warm Mixed with flour, eggs, Parmesan cheese, salt and pepper until a firm dough.
Add extra flour if necessary.

PROCEDURE

On the stove a pot of boiling water and a pot with clam juice saffron reduction
Sauté garlic in oil until brown then discharge
Add the scallops, white wine, mascarpone to the saffron broth and simmer Cook the gnocchi in boiling water until they come to the surface than drain Toss with the scallops and sauce adding the peas and season to taste.
Serve in a bowl with a touch of seaweed or any other garnish as you wish.