Black Sea Bass with Artichoke Stew | Chef Lee Chizmar

Artichokes and salsify cooked in Barigoule:

1 lemon

8 artichokes, turned and peeled, covered in acidulated water.

¼ c evoo

1 horse carrot peeled sliced in half and then julienned on the bias.

1 Spanish onion, julienned. 

2 stalks of celery julienned on the bias.

3 clv. of garlic sliced thin

3 sprigs of thyme

1 tsp kosher salt

1 cup white wine

1 qt. of vegetable stock

Parsley stems

Method of Preparation:

Cut 1 lemon in half and squeeze the juice from the lemon into 1.5 Qts of water.  Remove the outer leaves of the artichoke. Next, cut the top of the artichoke off using a serrated knife.  The goal is to slice through the leaves leaving about a quarter-inch of the base of the leaves and exposing the top of the choke (the fibrous section in the center on top of the heart). Then using a peeler or a good vegetable peeler, peel away the outer fibrous (darker green) parts of the base of the artichoke and stem.  Next, cut in half and using a spoon or a melon baller, carefully remove the rest of the fibrous choke from the top of the heart and place into the acidulated water.  Clean the rest of the artichokes and place in the water.

Next in a saucepan over medium heat, add the evoo and garlic.  Gently simmer the garlic until golden brown and then add the rest of the vegetables, thyme, parsley stems and salt.  Sweat the vegetables stirring occasionally for about 10 minutes until the onions are soft and translucent.  Then add the white wine and reduce until almost dry.  Add the vegetable stock and cleaned artichokes and cover with a cartouche (parchment paper, cut in a circle to meet the width of the pot).  This allows for more even cooking and still allows for steam to escape.  Cook the artichokes until they are knife tender.  Usually takes about 10 to 15 minutes once the Barigoule comes up to a simmer.  Once the artichokes are cooked you can assemble the rest of the recipe or cool down in the liquid for later. The artichoke half should each be quartered lengthwise.

Salsify:

4 pc. Peeled and placed in acidulated water.

2 cups milk

1 tsp salt.

Method of Preparation:

Place the peeled salsify in a saucepot and cover with milk.  Add the salt and place on the stove over medium-high heat.  Bring to a simmer and poach the salsify until tender.  Usually, you can tell the salsify is cooked when it begins to bend gently or knife tender.  Once the salsify is cooked remove from the milk and allow to cool.  Then slice on the bias and reserve for later use in the recipe.

Assembly of the final dish:

1 tbsp. blended oil

1 to 2 cups of oyster mushrooms destemmed and peeled into uniform pieces.

2 tbsp. julienned shallots

2 cups of the cooked artichokes

Salsify cut on the bias

1 cup of the mirepoix vegetables from the Barigoule

1 tsp of sherry vinegar

1 tsp lemon juice

4 cups of Barigoule liquid

2 cups spinach

¼ c parsley leaves

2 Large Plump Oysters

Kosher salt and pepper to taste

Method of Preparation:

In a heavy bottom sauce pot heat the oil until smoke point is just reached.  Add the oyster mushrooms and cook stirring occasionally until the mushrooms are golden brown and slightly crispy.  Next turn the heat down to medium and add the shallots.  Cook for a few minutes until shallots are translucent and then add the artichokes, salsify, vegetables, sherry vinegar, lemon juice, and the liquid.  Bring to a simmer and adjust the seasoning add in Oysters.  Once you are ready to serve, add the spinach and the parsley leaves.

Simmer for 1 minute and portion into 4 bowls.  Top with the cooked black bass

Seared Black Bass:

4 black bass filets, descaled.

1 tbsp blended oil

4 sprigs of thyme

1 tsp. lemon juice

½ tsp. sherry vinegar

2 to 3 small cubes of butter

Kosher salt and white pepper

Method of Preparation:

Heat a cast-iron pan over medium-high to high heat.  Add the oil and when the oil is almost to smoking point ready the fish.  First using a paper towel, blot dry the skin side of the black bass.  Next season the skin with salt and white pepper.  When you see the oil begin to smoke place the bass into the cast iron skin side down.  Using a fish spatula, gently apply firm pressure to the back side of each of the bass filets.  You are attempting to flatten out the filet allowing for all of the skin to be in contact with the cast-iron to allow for an even sear.  Once the cast iron returns to smoke point reduce the heat to medium.  As the fish cooks the skin will relax a bit, you will not have to keep as much pressure.  Once you begin to see the edges of the bass caramelizing and turning golden brown you know you are getting close.  Begin to gently lift the filets to check the sear.  Once the desired sear is reached, turn off the heat, season the back half of the fish and add the butter, thyme, lemon and sherry vinegar.  Be careful as the oil will still be pretty hot and it may splatter.  I usually add the butter and allow to melt for a few seconds and then add the liquid and thyme directly onto the butter.  Gently swirl the pan and then carefully flip over each of the filets.  They can remain in the pan for only about 1 to 2 minutes before they are fully cooked.  Serve immediately over the artichokes and broth.

Scallop Ceviche

Ingredients:
6 oz. Fresh Local Sea Scallops (thinly sliced)
½ Tbsp Red Chili Peppers (minced)
¼ cup Poblano Chili Peppers (thinly sliced)
¼ cup Vine Ripe Plum Tomato (de-seeded, diced)
¼ cup Red Onion (thinly sliced)
2-3 ea. Fresh Lime (juice of)(reserve one for finish)
½ ea.  Fresh Orange (juice of)
1 tsp Fresh Cilantro (chopped)
1 tsp Sea Salt
1 tsp Yuzu Tobiko (available at most Asian grocers)

Method of Preparation:
This one is easy, do all your prep and combine the ingredients to your taste except, save the yuzu tobiko for the topping. Arrange artfully, adjust to your taste with salt and lime.

Serve immediately.

Pan Roasted Faroe Island Salmon

Ingredients:
14 oz. Fresh Salmon Filet (Faroe Island or Scottish are generally always available at specialty markets)
1 oz. Whole Butter
2 Tbsp Shallots (minced)
2 tsp Saffron Threads (available online these days)
2 oz. Dry Vermouth
5 oz. Heavy cream
1 ea. Fresh Lemon
Pinch Salt and Pepper
½ cup Zucchini (green portion, sliced on a bias)
½ cup Sugar Snap Peas (split lengthwise)
¼ cup Seasonal Micro Salad (your choice of fresh)
1 tsp EVOO         

Method of Preparation:
Select two each 7 oz. portions of fresh salmon; note each of those portions will be cut in half lengthwise for this very simple and fast preparation. All the flavors marry so well together in this pan roasting technique.I prepare a little salad green and herb mixture to accent the presentation and I might blanch and shock my summer squash depending on the texture and size. Also, I mince my saffron threads a little to release the flavor and color.

Using a sauté pan over medium heat add the whole butter and shallots, aromatize but don’t let them brown. Add the Salmon, season lightly with salt and pepper, add the saffron and deglaze with the vermouth. Turn the Salmon over while it is still fairly pliable and then add the heavy cream. Do not turn the fish again or it may break.

Increase the heat allowing the cream to reduce to a velvety consistency. Squeeze in some lemon, add the zucchini and sugar snap peas.

The fish should be perfectly cooked within the time it takes the cream to reduce, you may need a splash of vermouth to finish; I like that touch.

Arrange on the serving plate and garnish with the micro herb salad, drizzle with the EVOO and serve.

Maine Lobster Salad and Lobster Roll

Ingredients:
4 lb Fresh Poached Whole Maine Lobster
4 Tbsp Onion (small dice)
4 Tbsp Celery (small dice)
2 Tbsp Fresh Cilantro (chopped)
2 ea. Fresh Lemon (juice of)
½ c  Mayonnaise
Kosher or Sea Salt (to taste)
White Pepper (to taste)

Method of Preparation:
Poach Whole Maine Lobster (lightly simmer, do not boil hard) takes about 10 minutes after the water is simmering. Cool and de-shell the lobster, cut into bite size pieces. Place the lobster meat into a mixing bowl, add all ingredients, fold together and adjust the flavor to your taste Chill the salad for final preparation of salad and Lobster roll.

Plating:
For the Salad use Bibb Lettuce, Avocado, Tomato and a little squeeze of lemon.
For the Lobster Roll use a New England Style Bun that has been buttered and toasted.

Banks’ Famous Jumbo Lump Crabcakes

Ingredients:
Jumbo Lump Crab Cake
1# Jumbo Lump Crabmeat
1# Colossal Lump Crabmeat
4 Tbsp Onion (small dice)
2 ea. Whole Egg (beaten)
1 cup Mayonnaise
3 cup Fresh Breadcrumbs (reserve 1 cup)
1 Tbsp Old Bay Seasoning
1 Tbsp Dry Mustard
2 oz. Clarified Butter
2 ea. Fresh Lemon (juice of)
2 tsp L&P Worcestershire sauce
1 tsp Kosher Salt
1 tsp  White Pepper

Tomato Fondue:
2 cup Whole Plum Tomatoes (canned)
½ cup Onion (diced)
1 tsp Fresh Basil
1 tsp Kosher Salt
1 tsp Black Pepper
4 oz. Whole Butter

Roasted Garlic Aioli:
1 cup Whole Peeled Garlic (available at most grocery stores)
2 cup Blended Olive Oil (or enough to cover the garlic)
2 Tbsp Dijon Mustard
2 Tbsp Champagne Vinegar (available at most gourmet shops)
2 ea. Egg Yolks
1 tsp Salt and Pepper

The Arugula and Asparagus salad should be tossed just before service. Use fresh green and white asparagus (if available) to enhance this salad. Blanch and cool the asparagus before combining with the Arugula, splash a little balsamic vinegar and olive oil to the salad and a pinch of salt.

Method of Preparation:
Jumbo Lump Crab cake:
Combine, onion, mayonnaise, spices, egg and butter in a mixing bowl. Add 2 cups of fresh breadcrumbs and mix into a paste. Place this mixture on a baking sheet pan and add the Jumbo Lump Crabmeat. Mix this by hand completely; this is your binder for the other pound of crabmeat.

Add the other pound of crabmeat and gently fold together. Adjust seasoning to your taste and form the mixture into crabcakes. Refrigerate for service.

Pan Fry or oven broil the crabcakes with clarified butter.

Tomato Fondue:
Simmer the tomatoes, basil add salt and pepper to taste, let it cook until most of the liquid has evaporated. Remove from the heat and let stand for 10 minutes. Add the whole butter and stir until melted. Blend with a emersion(stick) blender until smooth. Reserve for service.

Roasted Garlic Aioli:
In a saucepan cook the garlic in the oilover medium high heat until the garlic turns light brown.

Strain the oil from the garlic and refrigerate the oil until slightly cool, this makes it easier to emulsify without separating.

Using a mixing bowl and an emersion (stick) blender: combine the garlic, dijon mustard, egg yolks, blend to pureethe garlic and slowly drizzle in the cooled oil. Puree until very smooth, reserve for service.

Plating:
Arrange the sauces and the salad on the plate, top with the crab cake and serve.