The Fishguy Market : Recipe

Wild Striped Bass Chowder (serves 4)

12 oz. wild striped bass (skinned, trimmed and deboned)
1 T olive oil
1 cup julienne Niman Ranch Bacon
2 cups diced onions
fresh ground black pepper
1 t minced garlic
½ t fresh picked thyme 2 cups thinly sliced peeled potatoes
8 cups fish stock
1 cup heavy whipping cream
1 cup corn kernels
1 T. whole butter
2 T. chopped parsley
1 T. chopped fine herbs
pinch cayenne
2 whole limes

In olive oil over medium heat render bacon until crisp.
Remove with a slotted spoon and transfer to a paper towel.
Add the onions to the bacon fat and season with a pinch of black pepper.
Sauté until the onions are translucent. Add the garlic and thyme. Continue to cook for 1 more minute.
Add the potatoes and fish stock. Simmer the stock until it is reduced approximately 1/3 rd the volume and the potatoes are just cooked.
Add the cream and corn. Simmer.
Add the bass. When the bass is cooked, stir in the whole butter and herbs. Taste and adjust seasoning if necessary.
Divide into 4 warm bowls. Sprinkle with the crisp bacon, pinch of cayenne and serve with a lime wedge on the side.

Sautéed Sturgeon with a Fennel, Celery Root & Apple Salad (serves 6)

½ t Dijon mustard
2 T sherry vinegar
1 T lemon juice
fresh ground black pepper
1 T chopped capers
1 t minced shallot
½ cup olive oil
1 cup julienne fennel
1 cup julienne celery root 1 cup julienne apples
1 T chopped fine herbs
pinch of salt
6 4-5 ounce filets sturgeon (skinned and trimmed)
salt
fresh ground white pepper
2 T olive oil or clarified butter

Fennel, Celery Root, & Apple Salad:

In a small bowl mix the mustard, sherry vinegar, lemon juice, pepper, capers and shallot together.
Slowly add olive oil while whisking. Mix the remaining ingredients together

Sturgeon:

In a large skillet over high heat, sear the sturgeon flesh side down until golden brown.
Turn the filets over and continue cooking on the other side until the fish is cooked through.
If the fish is a thick filet, transfer to a small baking pan and finish cooking in the oven at 350 degrees until done.

Assembly:

Place the sturgeon on the plate with a julienne of vegetable and drizzle of butter sauce.

Caper Butter Sauce

2 T whole butter
½ cup sliced shallots
1 cup thinly sliced white mushrooms
2 bay leaves
4 sprigs fresh thyme
1 cup white wine
¼ c heavy whipping cream
½ lb. whole butter (cut into small pieces)
salt
1 T lemon juice
1 t capers
2 T chopped fresh parsley

In a medium size sauce pot over medium heat sauté in 2 T. whole butter, the shallots and white mushrooms until tender.
Add the bay, thyme and white wine. Simmer until almost dry.
Add the heavy whipping cream and simmer until thick. Slowly add the whole butter stirring continuously.
When all the butter is incorporated strain the sauce and discard the "mirepoix” Season with salt, lemon juice, capers and parsley.

Rope Cultured Mussels with Fennel & Red Pepper (serves 2)

20 Pc mussels
2 T olive oil
¼ C minced shallots
½ c diced onions
¼ c diced red pepper
½ c diced fennel fresh ground black pepper
1 T fresh thyme
2 c dry white wine
1 Cup heavy whipping cream
1 T whole butter

Rinse and debeard mussels. In a large skillet over medium high heat sauté the shallots, onions, red pepper, and fennel.
Season with fresh ground black pepper. Add the thyme and white wine. Simmer the liquid.
When the liquid is reduced by 2/3 its original volume, add the mussels and cover for 2 minutes. Remove the lid and as the mussels begin to open transfer them, using a slotted spoon, to a bowl.
When all the mussels are removed from the skillet add the cream. Simmer the liquid until it becomes sauce consistency. 'Add the whole butter stirring constantly.

Slow Roasted Salmon with Leek & Bacon Vinaigrette (Serves 6)

1 side Salmon (scaled, trimmed, and deboned)
2 T. whole butter
salt
pepper
1 cup julienne Niman Ranch Bacon
½ cup sherry vinegar
2 T. honey pinch of salt
pinch of fresh ground pepper
1 lemon
1t. Dijon mustard
¼ cup bacon fat
¼ cup olive oil
6 cups finely chopped leeks (blanched)
2 T. cilantro

Preheat oven to 225°.
Season the salmon with salt and white pepper. On a buttered baking sheet place the salmon flesh side down. Bake for 20 to 25 minutes.
Remove the salmon from the oven and peel the skin away from the fish. Discard the skin. With a small knife remove the layer of fat until all the brown is cleared away. Discard the brown fat and transfer the side of salmon to a platter.
In a large skillet slowly sauté the bacon until crisp.
Remove from the pan and place the bacon on a paper towel and keep in a warm spot. Reserve the bacon fat.
In a blender add the sherry vinegar, honey, salt and pepper, lemon and Dijon mustard. Slowly add the bacon fat and then the olive oil.