Red Fish, Shrimp Burre Blanc, and Pan Seared Scallops

In the kitchen we’re cooking with Go Providence, who has brought in Chef Michael Watson from Libations Restaurant and Lounge. He’s cooking a couple of special items for their summer menu including Broiled Acadian Red Fish with Roasted Polenta, Sauteed Asparagus, Shrimp Burre Blanc, and Pan Seared Scallops with Tomato Bacon Jam.

Libations Broiled Red Fish Plate

INGREDIENTS:

  • 2 Small Perch fillets (.5 pound)
  • .2 oz Shrimp – peeled and deveined 16/20 tail on ‘contessa’
  • 1 ea. Libations Polenta (3 small cakes, cut into triangles)
  • 1 ea. Libations Sauteed Asparagus
  • 1 ea. Libation Lemon Cream Reduction
  • Micro Greens Cilantro
  • 2 oz. Tomato vine ripe loose cluster (diced)
  • Herb Basil Fresh
  • .2 oz Libations Herb Mix

METHOD:

  1. Season both side of fish with salt, pepper, and olive oil
  2. Place 2 portions of polenta on pizza screen with the red fish. Place in turbo chef oven and let it pass through once.
  3. In preheated saute pan, saute chopped shrimp. In another pan begin lemon cream reduction. Once finished, add in shrimp, tomato, and basil.
  4. Begin sauteed asparagus.
  5. To plate, place asparagus in the center of the plate, laying polenta on top. Place fish on top and pour lemon cream reduction over. Garnish with micro cilantro.

 

Libations Polenta

INGREDIENTS:

  • 1.5 oz baking soda
  • 14 oz corn meal
  • Leek – 12 bunch
  • 6 oz unsalted butter
  • Libations Lobster Stock
  • 1 oz. garlic
  • Spice cracked black pepper

METHOD:

  1. Bring stock, garlic, leek, and baking soda to boil in a medium sized stock pot.
  2. Whisk in cornmeal for 60 seconds, cover, turn heat on low for 5 minutes.
  3. Turn heat off and keep covered for 5 additional minutes, fold in butter, and taste.
  4. Line half sheet tray with parchment and spray with oil. Spread polenta onto sheet tray covering the entire plan.
  5. Cool properly and cut into 3 individual triangles for later use.

Libations Sauteed Asparagus

INGREDIENTS:

  • 1 ea Libation Blanched asparagus
  • Unsalted butter
  • 1 ea Libations minced garlic and shallot mixture
  • Lemon US combination
  • Spice cracked black pepper
  • Salt Truffle

METHOD:

  1. In a medium sized saute pan, add butter on medium to high heat
  2. Add one portion of blanched asparagus in hot pan
  3. Saute and sear for one minute with garlic shallot mixture
  4. Finish with salt, pepper, and a squeeze of lemon

Libations Lemon Cream Reduction

INGREDIENTS:

  • Wine Chablis
  • Heavy Cream 40% milk fat
  • Lemon US Combination
  • Unsalted butter
  • .2 oz Shallot peeled
  • .2 oz Garlic Peeled
  • 1 ts. Kosher slat
  • Herb basil

METHOD:

  1. In a small saute plan, add garlic and shallot on high heat, add wine and reduce by half.
  2. Lower heat to medium and add cream. Cook until cream has a light brown color and reduce by half. Add lemon, salt, and pepper.
  3. Turn off heat, add basil, and 3 cubes of butter.
  4. Taste and serve

Libations Seared Scallops with Bacon Jam

INGREDIENTS

  • Libations Chive Oil
  • .25 oz of baby spinach
  • .3 pounds of scallops
  • 1 oz Libations Tomato Bacon Jam
  • Unsalted butter
  • Kosher salt
  • Spiced cracked black pepper
  • Libations Lemon Spice Mixture

METHOD

  1. Heat a small non-stick pan over high heat with clarified butter. Season scallops with salt and pepper.
  2. Lightly heat bacon jam in a small saute pan, begin to sear scallops on each side.
  3. Drop spinach leaves into deep fryer until crispy.
  4. To plate, evenly space 3 dollops of bacon jam, top with scallops and garnish on each one.
  5. Garnish whole plate with a line of chive oil.

 

Libations Tomato Bacon Jam

INGREDIENTS

  • 1 pound pork bacon
  • 16 oz brown sugar
  • .75 oz Spice Black Pepper
  • Fresh Thyme
  • 1 pound diced red onion
  • 2 pounds diced vine ripe tomato
  • Apple cider

METHOD

  1. In a large saute pan, begin to cook bacon, onions, and shallots on low heat
  2. Continue to cook for 20 minutes until bacon is rendered. Add tomatoes and continue to cook for an additional 10 minutes
  3. Add remaining ingredients and cook on low for 20 minutes until all liquid is reduced
  4. Taste, adjust seasonings and cool properly.

Libations Lemon Spice Mixture

INGREDIENTS

  • Lemon Combination
  • 4 oz granulated sugar
  • 16 oz Kosher salt
  • 2 oz White ground spice pepper

METHOD

  1. Add all ingredients in a small mixing bowl
  2. Mix thoroughly and store until ready to use

Libations Chive Oil

INGREDIENTS

  • 2 oz Baby Spinach
  • Oil corn Gem
  • Kosher salt
  • Fresh chives

METHOD

  1. Place chives and spinach into freezer for 20 minutes
  2. Place oil and slat into blender and add frozen spinach and chives
  3. Strain with chinoise lined with cheese cloth
  4. Store accordingly

 

 

 

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