A Taste of Emeril's Fish House

Victor Bock

Octopus Carpaccio

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

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)

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

Combine all ingredients with respective seafoods. Allow to marinate at room temperature for 5-10 minutes. Serve.

Nuoc Cham style fish Sauce

• 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

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 grigio
• ½ cup seafood or lobster stock
• 6 oz. heavy cream
• s/p to taste
• Scallion, parsley, minced to garnish
• Puff pastry sheet, egg wash

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.