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Red Mullets with Figs and Pistachios
David Pasternack, ESCA restaurant

Ingredients:
Unsalted pistachio nuts, shelled
3 tbsp extra virgin olive oil
8 red mullets (Rouget), cleaned
1 lemon, sliced
4 bay leaves
8 sprigs thyme
1 cup Wondra (or flour)
8 fresh Black Mission figs, halved
Sea Salt
Fresh ground black pepper

Preheat oven to 350 degrees. Spread pistachios on baking sheet and toast for 3 to 5 minutes, until fragrant and lightly brown. Set aside.

Raise the oven temperature to 400 degrees. Heat 3 tbsp of olive oil in a large straight-sided ovenproof saute pan over medium high fame until hot but not smoking.

Stuff the cavity of each mullet with a slice of lemon, half a bay leaf and a sprig of thyme. Dredge each fish in the flour and transfer to the hot saute pan. Cook until golden, about 4 minutes. Flip the fish and add the figs and reserved toasted nuts to the pan. Transfer the pan to the oven and cook for about 4 minutes more, until the mullets begins to flake when you press then with your finger.

Serve the mullets two per person, with the split figs and a sprinkling of pistachios. Season with salt and pepper, and finish with a generous drizzling of high quality olive oil.

Serves 4

Whole Roasted Loup De Mer
-Jen Flock, Browne Trading Corporate Chef (2007-current)

Ingredients:
1 small shallot
1/2 red onion
1 clove garlic
4 slices of lemon, reserve remainder for juice
1 Roma tomato
1/4 bunch of parsley
8-10 sprigs of fresh thyme
Extra Virgin Olive Oil
Sea Salt
Cracked Pepper
1 Whole Loup De Mer, scaled, gilled and gutted
Barramundi, Striped or Black Sea Bass, and Daurade are also excellent

Preheat oven to 425 degrees. Rough chop tomato, onion, garlic and shallot; place in bowl. Add whole thyme and parsley, salt and pepper. Cut lemon in half, and again in quarters, squeeze juice into bowl. Add about 1 Tbsp of olive oil. Mix. Saute in hot pan until onions and shallots are tender and translucent. Deglaze with lemon juice, set aside to cool.

Set fish on a sheet pan, lightly coat with Olive oil, and season generously with salt and pepper making sure to get inside the belly. Take tomato mixture and stuff into the cavity of the fish. Whatever juice is left, pour over the skin.

Bake in oven for 15-20 minutes, (until flesh lifts easily from bones in the thickest part of the fish, near the head).

Seared Tuna Loin on a Salt Plate
-Jen Flock, Browne Trading Corporate Chef

Ingredients per serving:
1 T Extra Virgin Olive Oil
Sea Salt
Cracked Pepper
Salt Plate
6-8oz Tuna steak, Yellowfin of Bluefin

Preheat oven to 425 degrees. Lightly oil top of salt plate and place in oven. Let the plate heat for about 10 minutes.

On a stove top, heat olive oil in Saute Pan. On a plate, place Tuna, salt, cracked pepper and oil liberally until tuna is coated. When skillet is hot (when the oil runs like water in a pan), place tuna in pan.

Sear on one side for about 60-90 seconds (until you see the pan turning a little golden color around the tuna). Take the tuna and transfer it onto the salt plate, unseared side down.

Finish in oven for 2 minutes. Tuna can be sliced (on a cutting board) and served directly on the salt plate or transferred to a platter.

Lobster Caviar Tower
-Jason Kennedy, Browne Trading Company Corporate Chef (2005-2007)

Equipment:
Ring mold
1 small non-stick pan

Ingredients:
1 lb fresh picked lobster meat
4 tbsp crème friache
8 oz wakame seaweed salad, chopped
123 gram Iranian Ascetra caviar (can be made with any good caviar)
1 medium baking potato
3 tbsp extra virgin olive oil
1 tsp butter
1 tsp lobster roe
¼ cup heavy cream
¼ cup white wine
tt salt and pepper

Preheat oven to 400 degrees. Place a small oven-safe pan on the stove over medium heat with the olive oil. Shred the potato and put just enough in the hot pan to cover the bottom, seasoning with salt and pepper. Brown the potato on the bottom, then turn with a spatula or flip like a pancake, whichever you are more comfortable with. To finish cooking the potato cake, place the pan in the preheated oven.

While the potato is cooking, place the crème fraiche in a bowl with the lobster meat and chopped wakame salad. Mix well, seasoning with a bit of salt and pepper. Using a ring mold, place a layer of the lobster meat in the bottom of the ring mold (on the plate on which you are going to serve this dish) and press firmly to keep in place. Place some of the caviar on top of the lobster, and then add another layer of lobster mix. Note that you do not want to go too high but also you need to go high enough to see the layers of lobster mix and caviar.

Gently remove the ring mold and set aside. Remove your potato cake from the oven and cut into 4 pieces. Place the pan back on the stove and add the white wine, lobster roe, cream and butter. Reduce this mixture until thick, season with salt and pepper, and spoon gently onto the plate with the lobster tower. Place your potato pancakes around the tower. Serve.
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Roasted Wild Turbot with Salsifis, Black Truffles, Almonds, and Red Wine
- Chef Alex Stratta, Alex Restaurant, Wynn Resorts, Las Vegas
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Scallop Ceviche with Citrus Juices, Fresh Chiles and Herbs; Soy – Ginger Vinaigrette
-Eric Ripert, LeBernardin, New York City

Ingredients:
The Ceviche:
8 Diver scallops, cut into a ¼ inch dice
1 Small red onion, small dice
2 Tomatoes, peeled, seeded and cut into small dice
¼ Jalapeno, minced
2 tablespoons Mint, chiffonade
2 tablespoons Basil, chiffonade
¼ cup Extra virgin olive oil
2 tablespoons Lime juice
2 tablespoons Lemon juice
Fine sea salt to taste
Freshly ground white pepper to taste
Espelette pepper to taste

The Soy Ginger Vinaigrette:
Approximately ½ Cup
1-tablespoon Finely diced ginger
2 tablespoons Finely diced shallot
1-tablespoon Oyster sauce
2 tablespoons Sherry vinegar
4 tablespoons Canola oil
1-tablespoon Soy sauce
½ teaspoon Fresh limejuice
Small pinch cayenne

For soy-ginger vinaigrette place ginger, shallots, oyster sauce and sherry vinegar in a bowl. Whisk in canola, soy sauce and lime juice. Season to taste. To order, combine all of the ceviche ingredients. Mix well, adjust seasoning as needed. To serve place a small mound of ceviche in center of plate and drizzle soy-ginger vinaigrette around.
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Diver Sea Scallops with Cauliflower and Blood Orange Grenobloise
- Craig Hopson, Executive Chef, Picholine Restaurant, New York City

Ingredients:

12 pieces diver sea scallops, jumbo size
4 tbsp Olive oil
Salt to season

Base sauce:

6 tbsp Blood Orange Juice, reduced to 3 tbsp
1 tbsp Brown Butter
1/8 tsp Lemon Juice
small pinch Salt
Combine all ingredients together in a mixing bowl with a whisk

To garnish:

1 tsp parsley, chopped
1 tbsp Capers
1 ½ tbsp Croutons, fried crisp in clarified butter

Cauliflower Puree:

8 oz Cauliflower, chopped
1 cup Milk
1 cup Water
1tbsp Mascarpone Cheese
1 tsp Salt

Cook the cauliflower with the water and milk until tender, drain in a colander and puree in a blender, remove and whisk in the mascarpone, add salt as necessary

Roasted Cauliflower:

6 oz Cauliflower pieces, sliced evenly ¼ inch thick
1 tbsp extra virgin olive oil
salt to season

Arrange the slices on a baking tray in a single layer and brush with olive oil and sprinkle with salt, cook under the broiler until golden brown and tender

To Serve:

Warm the cauliflower puree, and the roasted cauliflower.
Heat a large sauté pan and add the olive oil, season the scallops with salt and arrange in the hot pan. Continue to cook over a high heat until one side is golden brown around 3 minutes, turn over the scallops and lower the heat, cook for a further 4 minutes.

Remove the scallops from the pan and keep warm.
Add the base sauce to the pan and then the other garnish ingredients.
On four warm plates, spread the cauliflower evenly in the center of each plate
Place the scallops on top of the puree on each plate and spoon the sauce over each of the scallops. Place a piece of roasted cauliflower on top of each scallop and serve.

Serves 4.
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Crispy Skin Cod Cheeks with Organic Maine Sunchokes, Salt Cod and Thyme Infused Potato Broth
-Rob Evans, Chef/Owner, Hugo's Restaurant, Portland Maine

Ingredients:
8 cod cheeks
4 ounces salt cod half inch dice
1 side scaled cod skin
1/2 cup coarse kosher salt
4 medium size sunchokes peeled, steamed and coarsely chopped
1 leek 1/2 inch dice
1 garlic bulb peeled and sliced thin
2 shallots peeled and sliced thin
6 whole thyme sprigs
2 bay leaves
1 cup white wine
1 teaspoon champagne vinegar
1/2 teaspoon crushed red pepper
2 tablespoons crème fraiche
1 medium size russet potato peeled
4 1/2 cups water
extra virgin olive oil
1 teaspoon grated lemon zest
2 tablespoons unsalted butter
1 teaspoon picked time leaves for garnish
salt & pepper

Salt Cod: Rinse salt cod for 1/2 hour under cold water. Store overnight in cold water in refrigeration. Rinse again and set aside to drain.

Potato Broth: To a 2 quart pan add leeks, 1 teaspoon bacon fat, garlic, shallots, bay leaf, white wine, vinegar and crushed red pepper. Simmer on low until almost dry. Add 4 cups of water and turn heat up to a boil. Simmer for half an hour and strain. Return strained liquid to pan and add salt cod. Simmer for half an hour. Pull salt cod out with slotted spoon and set aside. Grate raw potato with a cheese grater into the broth. Add thyme sprigs and simmer for 20 minutes. Strain potato broth and return to a clean pan. Add crème fraiche, salt cod, sunchokes, salt & pepper to taste. Set aside in pan to warm later.

Crispy Skin Crackling: Add salt and cod skin to a quart of cold water. Bring to a boil simmer for 1 minute. Place into a ice bath. Gently dry with paper towel and lay flat onto a lightly greased silt pat lined sheet pan or parchment paper. Top with lightly greased parchment paper and additional sheet pan for weight. Bake at 250° for 45 minutes till dry but still pliable. Fry at 400° in deep fryer till skin puffs ( 5 seconds).

To Plate: Heat skillet on high heat. Add canola oil and seasoned cod cheek skin side down. Turn heat down to medium and cook till crispy golden brown. Flip cheek for 1 more minute and remove from heat. Spoon 4 ounces of potato broth into 4 bowls. Drizzle with olive oil and picked thyme leaves. Place cod cheek on top of broth and serve with a crispy skin crackling.
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Roasted Mediterranean Fish
-Chef David Pasternack, ESCA Restaurant, New York City

Ingredients
1 3-4 pound Mediterranean fish (Loup de Mer), scaled, gills and innards removed
4 Sprigs Rosemary
3 Parsley stems
8 ounces Sicilian olives
5 ounces Caperberries
2 Lemons –sliced thin
¼ cup olive oil
¼ cup white wine
Sea Salt

Directions
Preheat oven to 450 degrees. Stuff fish cavity with rosemary, parsley stem, garlic and sea salt. Place fish on roasting pan, add olives and caper berries. Drizzle olive oil and white wine over the fish. Roast in oven for 30 minutes.

Chef's Note: Sicilian olives and caper berries can be purchased at your local Italian merchant.

Serves 4
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Sashimi of Atlantic Bluefin Tuna, Vine Ripe Tomatoes, Arugula, Extra Virgin Olive Oil and Red Wine Vinegar
-Chef Jonathan Benno, Per Se Restaurant, New York City

Ingredients
1 pound Atlantic Bluefin Tuna
3 medium sized Vine Ripe Tomatoes
4 ounces Arugula
To Taste Extra Virgin Olive Oil
To Taste Red Wine Vinegar
To Taste Fleur de Sel
To Taste Black Pepper
To Taste Oregano Salt

Preparation
Trim tuna, removing any blood lines. Chill well.
Remove tomato core, score and blanch in boiling water.
For15 to 20 seconds, shock in ice water. Peel skins. Cut into wedges and allow to dry on a towel for 5 minutes.

Remove large stems from arugula, wash in cool water, spin dry and refrigerate.
Portion tuna into four equal servings.

Brush with extra virgin olive oil and season with oregano salt and black pepper.
Season tomatoes with extra virgin olive oil, fleur de sel, black pepper and sherry vinegar. Arrange slices along side of the tuna. Gently toss arugula leaves in extra virgin olive oil and season with fleur de sel and garnish tomatoes.
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Lobster Corn Chowder with Applewood Smoked Bacon and Garden Tarragon
-Chef Jonathan Benno, Per Se Restaurant, New York City

Ingredients

Soup
1 cup Onion
1 cup Celery
½ cup Yukon Gold Potatoes
1 cup Leeks
3 cups Corn Kernels
1 pinch Saffron
¼ cup Bacon Fat
2 liters Chicken Stock
To taste Champagne Vinegar
To taste Salt and Pepper

Garnish
4 T Corn Kernels
3 T Celery, small dice
3 T Yukon Gold, small dice
3 T Yellow Onion, small dice
4 T Chanterelle Mushrooms, small
8 ounces Lobster Knuckles
3 T Bacon Dice, Small
1 T Tarragon, Chopped Fine

Corn Cream
7 Corn Cobs
To cover Heavy Cream

Preparation
Trim corn kernels from cob, reserve kernels for garnish and soup. Cover cobs with cream and allow to steep for 1 hour.
Render diced bacon. Once golden, remove meat and leave the fat in the pot.
Add the chopped onion, celery and leeks to the bacon fat and sweat for 12 to 15 minutes. Add the saffron, potatoes and corn kernels and sweat for 8 to 10 minutes more. Cover with chicken stock and simmer 25 to 30 minutes.
Strain cobs from cream.
Add the flavored cream to the soup and simmer for 5 minutes.
Place soup in a blender and blend until smooth.
Season with salt, pepper and champagne vinegar to taste.
Strain through a fine strainer.
Heat garnish in a sauté pan gently with some butter, season with salt and pepper and finish with chopped tarragon.
Garnish warm soup bowl and pour soup over vegetables.
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Dover Sole with Sea Urchin, Pea Tips, Golden Beets, and a Candied Lemon Essence
- Mark Grosz, Chef/Owner, Oceanique, Evanston, IL

Ingredients:
1 lemon
1 cup sugar
2 cups water
12 baby golden beets
4 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper
1 teaspoon 6-8 year old balsamic vinegar
1 bulb fennel, peeled and cut into ¼" slices
2 tablespoons grapeseed oil
4 ounces Sauvignon Blanc
1 teaspoon shallot, minced
4 ounces unsalted butter at room temperature
1 tablespoon Candied Lemon (see recipe)
2 cups pea tips (pea shoots)
1 clove garlic, minced
16 ounces Dover Sole fillets
2 live medium size sea urchins, roe removed
(Alternatively sea urchin roe, uni, is available at many Asian markets - or Browne Trading Co.)

Candied Lemon:
Remove the seeds from one lemon and dice the lemon very fine. Boil the lemon with the sugar and water for 20 minutes, or until tender. Strain Lemon and put aside.

Preparation:
Rub the beets with one tablespoon olive oil and roast at 350°F for about 20-25 minutes or until a knife easily slides through the beets. Peel, slice in half, and season with salt, pepper, and one tablespoon olive oil and one teaspoon balsamic vinegar. Keep warm.

Blanch the fennel in boiling water for 3 minutes and then dry. Sauté the fennel in grapeseed oil until lightly browned on both sides. Season with salt, pepper, and one tablespoon olive oil.

Prepare the sauce by reducing the wine with the shallots until one ounce remains. On low heat, whisk in two ounces butter and the candies lemon. Season with salt and pepper. Keep warm.

Sauté the pea tips in two tablespoons olive oil with garlic, and season with salt and pepper. Keep warm. Season the Dover Sole with salt and pepper and sauté in 2 ounces butter until lightly browned, about 2-3 minutes per side.

Assembly:
Place half of the pea tips and half of the fennel on each plate. Save the remaining half to flow off the fish later. Put the Dover Sole on top of the pea tips and fennel. Scatter the beets around the plate. Fold in sea urchin roe in warm sauce (do not boil) and spoon over fish. Finish with the remaining pea tips and fennel.

Serves 4.

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Grilled Local Cobia with Tunisian Vegetable Salads
-Zach Bell, Chef de Cuisine, Café Boulud Palm Beach, Palm Beach, Florida

Makes 8 entrées

8 each skinless cobia fillet portions, 6oz. each,
4 tab chermoula, recipe follows
4 each small white turnips, peeled and shaved paperthin
½ each daikon radish, peeled and shaved paperthin
¼ cup lemon juice
to taste salt
1 each orange, zested
½ cup cilantro leaves, torn

3 each Japanese eggplant, cut into ½ inch thick halfmoons
4 Tab olive oil
1 Tab tabil spice mix, recipe follows
¼ cup cilantro leaves, torn
2 each lemons, juiced
3 Tab extra virgin olive oil

2 each red peppers, roasted, peeled, seeded
2 each yellow peppers, roasted, peeled , seeded
1 each onion, julienned
2 Tab olive oil
¼ cup morrocan oil cured olives, pitted, quartered
½ cup parsley leaves, torn
2 Tab extra virgin olive oil
2 teas sherry vinegar

4 each carrots, cut into small obliques
1 each garlic clove, shaved paperthin
1 teas cumin seed, toasted and coarsely ground
2 Tab olive oil
1 teas prepared harissa
1 each red onion, fine julienne
1 each lemons, juiced
2 each extra virgin olive oil

Turnip and Radish Salad
mix the turnip and radish in a non-reactive metal bowl and sprinkle with the lemon juice and salt. let sit for at least an hour to soften the vegetables. just before service add the orange zest and cilantro. taste again for salt and lemon- both should be prominent. this salad is best chilled.

Eggplant Salad
in a large non stick saute pan heat the olive oil over high heat. saute the eggplant until tender. season with salt and pepper. add the tabil, toss for 20 more seconds then remove to a sheet pan to cool. when completely cool season with the lemon juice, olive oil, salt and pepper. stir in the cilantro, place in a bowl and reserve in the refrigerator.

Roasted Pepper Salad
in a small non stick saute pan, saute the onion in the olive oil over medium heat. cook until tender and lightly browned. remove to a medium bowl. julienne the peppers and add to the onions. add the olives and season with the sherry vinegar and extra virgin olive oil. finally stir in the parsley and reserve in a cool place.

Carrot Salad
in a medium pan over medium heat gently saute the carrots in olive oil, allowing them to take on a little color. when the are almost tender, lower the flame and add the garlic and the cumin. sweat for a few seconds and then stir in the harissa along with 2 tablespoons of water. remove to a metal bowl and allow to cool to room temperature. when cool add the red onion julienne and season with the lemon juice, extra virgin olive oil, salt and pepper. let stand at room temperature.

For the Cobia
Rub the cobia fillets with the chermoula. over medium hot coals, grill the cobia for about 1 minute on each side achieving a nice crosshatch pattern. cobia is best cooked medium or under. remove to a plate and brush with olive oil and squeeze some lemons over top.

On 8 large plates, place a small pile of each salad at four points on the plate. slice the cobia into 4 even slices and place in between the salads. you may serve extra lemons and olive oil if you wish.

Chermoula
1 Tab cumin seed
3 Tab coriander seed
1 Tab ginger, fine dice
2 ea garlic, minced
3 ea chili, dry
2 teas paprika
2ea lemons, juiced
3 oz. olive oil
tt salt & pepper
as need water

In a mortar and pestle, grind the above ingredients in to a fine paste.

Tabil Spice Mix
3 tab coriander seed
1 tab caraway seed
2 ea garlic cloves
2 teas chili flakes

In a motar and pestle, grind ingredients to a fine powder.
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Finnan Haddie Recipe
-Chef Don Morrison

Ingredients
One Whole Shallot
2 ounces Butter
3 tablespoons whole Flour
One Pound Finnan Haddie
1/2 cup Scotch Whiskey
2 cups fish stock (or fish boullion)
1 cup heavy cream
4 large potatoes, peeled and boiled

Preparation
Skin and chop the Finnan Haddie fillet. Saute the fillet and chopped shallot in the butter until the onions are transparent. Add flour and cook for two minutes over medium heat. Add scotch and cook an additional minute to release alcohol. Add heated fish stock and whisk until smooth. Bring to a boil and add heated cream. Boil again, lower heat, and cook slowly to desired consistency.
Serve over warmed, cooked potatoes.
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Prosciutto Wrapped Cod with Littleneck Clams
-Jason Kennedy, Browne Trading Company Corporate Chef

Ingredients:
8 oz piece cod fillet
2 oz prosciutto, thinly sliced
3 cloves garlic, small dice
1 stalk celery, medium dice
½ carrot, peeled and small dice
1 small onion, medium dice
1 large tomato, peeled and medium dice 1cup fish stock
1cup white wine
1 tsp butter
tt salt and pepper (go easy on salt; prosciutto is salty)
6 tbsp olive oil
1 dozen littleneck clams, washed
1 lemon, slit in half, seeds removed
1 sprig basil
3 large basil leaves, washed, thinly sliced

Preheat oven to 400 degrees. Place a small oven-safe sauté pan on the stove over medium heat, while pan in heating. Lay the prosciutto out on a flat surface, place the cod fillet in the middle and sprinkle with pepper, and then wrap the filet in the prosciutto. Wrap the fillet so only the ends are exposed. Add three tablespoons of olive oil to the sauté pan that is heating up. Place the cod fillet in the hot pan seem side down. Gently brown the cod fillet on all sides and then place in your pre-heated oven for 10 minutes, turning it occasionally to make sure it is not burning. While the cod is cooking, place another sauté pan on the stove at medium heat, preferably one with a lid (alternatively you can use a shallow pot with a lid). Add the remaining olive oil, allow the pan to get hot, add the diced vegetables, garlic, and diced tomatoes. Sauté this mixture for a couple of minutes. Gently add the clams, white wine, fish stock, and butter. Bring this mixture to a simmer, season with salt and pepper, and cover. Next, check the cod in the oven, and squirt with lemon juice from half of the lemon. The cod will be done when it starts to flake and when the flesh is a brilliant white. The clams are finished when they open. After the clams open, if the cod is not yet done, reduce the clam mixture to low heat so as not to overcook. When the cod and clam are finished cooking, in a large deep bowl or dish, place the clams around the edge and the cod in the center, pout the liquid and vegetables from the clams over the cod and the clams, and garnish with sliced basil and sprig.

Chef's Note: Crusty bread also goes very well with this dish.
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Slow Baked Salmon with Fingerling potatoes & Seasonal Salad
- Mark Grosz, Chef/Owner, Oceanique, Evanston, IL

INGREDIENTS:
4 – 5oz. Salmon or Halibut fillets
4 Tbsp. Extra Virgin Olive Oil
Himalayan Pink Sea Salt
Freshly Ground Black Pepper
20 Fingerling Potatoes- sliced ½" pieces
4 Tbsp. of coarsely chopped Parsley
1 Tbsp. Shallot-minced
Light salad of your Choice or steamed vegetables
1 lemon Sliced

METHOD:
Boil potatoes in salted water until tender; season with salt, pepper, 2 tbsp. parsley and 2 tbsp. of olive oil. Set aside and keep warm.

Rub fish filets with 2 tbsp. olive oil, salt & pepper. Cover with parchment paper and bake at 250 ˚F for about 8-10 minutes. Fish should be rare to medium-rare to retain moisture and flavor.

Arrange fish on plate, garnish with 2 tbsp. of parsley and shallot. Serve with potatoes and a salad of your choice. You can always choose to serve this dish with steamed vegetables as opposed to a salad, I like beet greens sautéed with olive oil and a bit of garlic.

Serve with a white muscadet from France!

Serves 4
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