A Taste of Emeril's Fish House

Octopus Carpaccio:
3 lb. large Spanish octopus
2 tb scallion, minced
1 tb fresh grated ginger
S / P to taste

Method:
Wash octopus under cold water, cleaning inners, head, beak. Bring water to boil, add salt. Add octopus, reduce heat to simmer. Simmer for approx. 1 to 1 ½ hours. Allow octopus to cool slightly in water. Remove, toss with peppers, ginger, s/p. wrap with plastic for 24 hours.

Pan roasted Octopus:
1 each / 3 oz. octopus tentacle, cooked (as above)
2 tb butter
1 ea. red pepper, roasted peeled
1 cup roasted fingerling potatoes
3-4 each chorizo sausage chips
2 ts shallots, minced
1 ts garlic, minced
Lemon oil emulsion (mustard, sherry vinegar, lemon oil, s/p)

Method:
Sear octopus tentacle in butter till crisp. Remove. Add peppers, potatoes, shallots, garlic. Sauté 3-4 minutes. Add 1 tb lemon emulsion. Plate potato “salad”. Top with octopus, drizzle more lemon emulsion. Garnish with chorizo sausage chips.

Seafood Crudo:
Ahi Tuna Poke’:
3 oz. large dice Ahi tuna loin
¼ ts sesame oil
1 oz. soy sauce
¼ ts pickled ginger, minced
¼ ts scallion, minced
Toasted white sesame seeds, to garnish
Cilantro, to garnish
Cucumber noodles (dressed with soy-honey-ginger reduction)

Grouper Crudo:
3 oz. sliced Grouper filler
2 tb watermelon, fine dice
1 tb Citrus oil
Fresno chili pepper, thinly sliced
Vietnamese style sauce (nuoc cham)
s/p top taste
Lime zest to garnish

Royal Red Shrimp Crudo:
3 oz. fresh royal red shrimp
4-6 each pink grapefruit sections (with juice)
Pinch, Pink peppercorns
½ tb capers
Basil chiffonade
s/p to taste

Method:
Combine all ingredients with respective seafood's. Allow to marinate at room temperature for 5-10 minutes. Serve.

Nuoc Cham style fish Sauce
Ingredients:

2 T brown sugar
4 T water
2 T Vietnamese fish sauce
2 T white vinegar
2-3 T fresh lime juice
2 T diced shallot
1 T peeled, finely diced ginger
¼ ts red pepper flake

Method:
Mix all ingredients together and stir or shake well to blend. It can also be mixed in a food processor.

Seafood Pot Pie:
1 each 8 oz. cold water lobster tail, split
3 each U-8 shrimp, peeled, deveined
2 each U-10 day boat sea scallops
¼ cup butternut squash, large dice, blanched
8-10 each basil Gnocchi
1 tb butter
½ tb shallots, minced
1 ts garlic, minced
2 oz. Pinot Giorgio
½ cup seafood or lobster stock
6 oz. heavy cream
s/p to taste
Scallion, parsley, minced to garnish
Puff pastry sheet, egg wash

Method:
Sauté lobster, shrimp, scallops in sauté pan 3-5 minutes to brown. Remove from pan and place in copper pot. Add gnocchi, squash to sauté pan. Sauté until golden brown. Remove and add to copper pot. In sauté pan, add shallots, garlic, wine. Cook until reduced by half. Add stock, cream and reduce until starting to thicken slightly. Adjust seasoning. Pour over seafood, cover with pastry and bake in 375 degree oven for 8-12 minutes or until pastry is golden brown.

Order guide:
Display of assorted oysters, clams, raw bar items
15 lb. large Spanish octopus
6 each lobster tail / bodies
12 each U-8 shrimp

Whole fish:
S
such as striped bass, Grouper, red snapper (fillet), Tasmanian steelhead, wahoo (loin), whole mahi mahi, Ahi tuna loin.

10 lb. royal red shrimp
Puff pastry sheets
Butternut squash
4 qt heavy cream
1 case basil

Equipment:
Large / small ice glow
Cooler with ice
Sauté pans
Tongs
Copper pots
Spatula, rubber
Spatula, fish
Knives, steel
Wood board (1st course)
Square with tasting plates (2nd course)
Pasta bowl (3rd course)
Tasting spoons, seafood tower