Eric

Eric is one of our new "hires" this week. He has been helping me out a lot with production and just an overall organization of the space.

Stripped Bass West Coast

I've never seen "west coast" stripped bass before. Usually we used wild strippers from the east coast anywhere from the carolinas up to boston. This fish was flown into us from one of chef's purveyors out west. Very similar to a east coast fish internally, the flesh is a bit more thick and the head is much more conservative, probably half the size of the ones back east. Will be our special tomorrow night.

B.londe Shallot Marmalade

We do a similar thing at tavern and made me remeber this recipee for a very good shallot addition to a fish or even meat.
4 quarts diced shallots
1 quart lean veal scrap
3 quart Light veal stock
1/2 cup sherry vinegar
1 bottle of sweet dessert wine
1/2 bottle dry white wine
1/2 cup sugar
1 medium rondo
kuzu to thicken
bouqet garni

Almond Cloud and Broth recipes for (Halibut)

For the "cloud":
Sautee shallots with fresh fine herbs. (I do not remeber the fine herb but this is what the recipe says, assuming it will work with out the herbs)
Once soft add champagne and reduce to "sec". Add a fresh fish fumet and reduce to 10 percent. Add cream and reduce by 1/2 and finish with fresh almond oil, season.
For the broth:
8 Tablespoons fresh butter
1 cup fresh almonds, dried
2 tsp nutmeg
2 tsp flour
8 cups milk
Salt and Pepper
Cayenne to finish?

Ginger Emulsion (used for raw or seared hamachi)

In a heavy bottomed pan place 3 tablespoons ketchup and cook slowly until dried out. Add 1 tsp balsamic and reduce. Then add 1 tsp of soy sauce and also reduce.
Wisk in 1/2 lb fresh butter and 1/3 to 1/2 cup fresh tomato water. Finish with fresh ginger juice for flavor. Keep in a warm spot as this is an emulsion and will break at to much of a low or high temerature.

Mushroom Puree and Sauce for Salmon

First for the puree:
Wash and dry 5 quarts of dried morel mushrooms then soak for 1 hour.
Strain and save liquid.
Sweat 1/2 quart sliced shallots with some garlic. Add mushrooms and sautee for 3 minutes.
Add 1/4 cup sherry wine and cook until dry. Add 1 quart mushroom stock, 2 quarts Morel stock, salt and pepper.
Finish with hot heavy cream.
Place all in vita prep and blend until smooth. Gradually add a neautral flavored oil and move cream for consistency. The puree should look like a paint.
For the sauce:
Heat puree in a very heavy bottom pan and add milk as needed, finish with mushroom oil, preferably morel oil. Will foam at the right consistency for a morel "cappuccino" or froth.