The Fishguy Market : Recipe

Steamed Mussels with Saffron Corn Chowder

16 Ears of Fresh Sweet Corn
1 qt. Chicken Stock
1 qt. Clam juice
1 qt. Milk 2 c. Chopped onion
1 Pinch of saffron
1 tbsp. Garlic Salt & Pepper to taste
Mussels

Start by removing the kernels from the Cobb. Set aside the corn and add the cobbs to pot large enough to cover them with the liquids.
Simmer the cobb's until the stock has taken on some of the corn flavor and strain. In a separate pot saut?your onions and garlic in a little whole butter.
Add corn stock, Saffron and fresh corn to pot and cook until corn is tender. Save some of the fresh corn for garnish.
Season with salt and pepper. Blend all ingredients in blender or a hand beat mixer. If you want a smoother constancy you may choose to strain the soup or leave it as is. Additional heavy cream may be added.
Steam the mussels in a little of the chowder broth until opened. Arrange mussels around bowl and Garnish with fresh corn, herbs, Tomatoe. Or whatever you like.

Grilled Basil Pesto Rubbed Swordfish

1 c. Fresh Basil or any Fresh Herbs
1 c. Olive Oil
1/4 c. Toasted Pinenuts
1/4 c. Fresh Grated Parmesan Cheese
S&P to taste
Leek Mashed Potatoes
1 c. Thinnly sliced Leeks white part only
2 lb Idaho Pot. Boiled and mashed
2 c. Heavy Cream
1/2 lb Butter
S&P to taste
1 lb Spinach cleaned stems removed

Combine all ingredients in food processor and blend until you reach desired constancy
Sauté Leeks in a little butter until tender set aside, heat heavy cream and remaining butter.
Add leeks and cream to potatoes and mix in kitchen aid & add seasoning. Gently sauté spinach adding a little chix. Stock or water to prevent sticking, and set aside. Spinach will be used for the base of the ring mold when you go to plate up.
Rub fish with Pesto and S&P grill both sides, serve in a bowl , using a ring mold lay spinach then Potatoes then fish.
Finish the fish w/ a petite salad of fennel, French green beans and mixed greens tossed in simple citrus vinaigrette.
Garnish the dish w/ a grilled scallion. Drizzle a little vinaigrette and Pesto around fish and enjoy!

Salmon Broiled w/ A Natural Juice of Mushrooms

2 lb. Salmon Fillet
6 T. Butter
2 T. Olive Oil
1 c. Cream
1 c. Oyster Mushrooms, sliced
1 c. Shiitake Mushrooms, sliced
1 c. Chanterelle Mushrooms, sliced
1 c. Domestic Mushrooms, sliced
3 c. Fish Stock
12 oz. Butter, unsalted
Salt, Cayenne Pepper, Lemon, White Pepper
2 Tsp. Chive

Heat 2 T. Olive Oil and 2 T. Butter in stainless saucepan until butter is bubbling hot.
Add assorted mushrooms and sauté until tender, seasoning mushrooms as they sauté.
Add 3 c. Fish stock and reduce it to 1. C and whisk in the unsalted butter 1 T. At a time.
Season to taste with salt, cayenne and lemon. Add chive. Do not boil.

SALMON
Slice salmon in thin escallops approximately 2 1/2 oz. A piece.
Rub each plate with 1 T. Olive oil. Put escallops of salmon on each plate, leaving a 1 inch well between the outside edge of the fish and the rim of the plate.
Broil and spoon sauce over entire plate.

Salmon Tartar

3 Tbl. Olive Oil
2 Eqq Yolk
1/4 cup Lemon Juice
2 tsp. Dill
2 tsp. Chives
2 tsp. Dijon
2 Anchovy Filet
2 Tbl. Red Onion
2 tsp. Capers
12 oz. Salmon
6 oz. Caviar
Endive, Red Pepper

Mix oil into egg yolk, adding the Lemon Juice, dill, Chives, Dijon, Anchovy Filet, Red Onion, Capers
Chop salmon and add to the previous mixture
Garnish with caviar, endive and Red pepper