Dry Wok Fried Squid with Peppers

Dry wok fried squid with shishito chile, garlic, dried chile flakes, chile de arbol and sambal sauce. Garnishes were green onion and cilantro with fresh cracked black pepper.

Provençal Fish Soup and Steamed Mussels

This soup was adapted from a clip I watched with Raymond Blanc doing a Provençal peasant fish soup. I didn't have the different kinds of fish he used as it is impossible to find variety of small whole fish in the States unless you live next to a fishing port with independent fishermen. It's a shame that people in this country haven't developed the palate for a wider variety of seafood than what the big supermarkets push at them like tuna, salmon, snapper, etc. There is so much out in the oceans that are tasty and more sustainable than what most people in this country consider as seafood. Anyway, I digress (because I can't stand learned ignorance when it comes to food).

Sweating down celery, onion, tomato, fennel, garlic.

Fish trimmings from a monkfish and tomato paste added along with reduced dry white wine.

Water added to cover ingredients and simmered for 20-25 minutes.

Bones are removed then soup is liquified in blender then strained through a fine sieve. Garnished with parsley chiffonade.

Mussels are steamed in white wine with garlic and black pepper then garnished with parsley chiffonade.

Monkfish en Papillote with Shiitake and Indian Spices Herb Butter

Served with julienned green onion, lime with side of wasabi cucumber salad.

Before wrapping up in papillote on a bed of shiitake slices and medallions of herb-spice butter.

Ingredients:

For papillote:

Monkfish chunks, patted dry and salted

Dried shiitake mushroom, rehydrated and sliced

Green onion, julienned

Lime

Herb- Spice Butter:

Butter, room temperature

Ground cumin

Ground coriander seeds

Turmeric

Indian chili powder

Garlic powder

Salt

Black pepper

Cilantro, finely chopped 

Mix well, wrap in plastic film into a sausage shape, twist tight and refrigerate until needed.

Cucumber salad:

Persian or Korean cucumbers, sliced thin and salted. Squeeze excess liquid out.

1 Tbsp Mayonnaise

Sriracha to taste

1 Tsp of wasabi powder

Lime juice

Sea salt
Green onion, finely chopped
Black sesame seeds
Furikake of your choice

Crispy Fried Monkfish Fin

Lightly dusted with potato starch. Served on mint leaf, garnished with lime and sliced green onion.