Featured Wines
| Kind of Wild Organic Brut Nature Sparkling (primary pairing) Kind of Wild Organic Sauvignon Blanc Kind of Wild Organic Pinot Noir Kind of Wild Organic Cabernet Sauvignon |
Featured Recipes
All recipes serve 4
CALLOP MOUSSE
Ingredients:
- 8oz of washed and cleaned scallops
- 1 whole egg
- 1 egg white
- 8oz of heavy cream
- 1 tablespoon of chopped parsley
- 1 tablespoon of chopped dill
- 1 tablespoon of lemon zest
- 1 tablespoon of Kosher salt
- 1 tablespoon of Japanese Tobiko
Instructions:
- Add the scallops, whole egg, egg white, and salt to a blender and pulse until smooth.
- Scrape the sides of the bowl and on slow speed, slowly add the cream.
- Transfer the mousse to a cold bowl and add the lemon zest and herbs. Mix well and transfer to a pastry bag for service.
- Place the blender bowl in the freezer for 15- 20 minutes before you begin.
- Serve in a pre-made phyllo cup or puff pastry. Garnish with the fish eggs. *The Greek Pantry in Manchester bakes phyllo cups.
*Chef’s tip: Most scallops will have a white membrane attached. Remove that.
SAFFRON AIOLI
Ingredients:
- 1 egg yolk
- 1 tablespoon of Dijon mustard
- 1 tablespoon of lemon juice
- 1 teaspoon of Kosher Salt
- 1 teaspoon of Worcestershire sauce
- 3-4 threads of saffron
- 2.5 cups of vegetable oil
Instructions:
- Place all the ingredients except the oil in a blender and blend.
- Once everything is combined, very, very slowly add the oil until the mixture thickens.
- Transfer to a squeeze bottle.
SALMON PATE
Ingredients:
- 8oz salmon filet (preferably organically farmed)
- 1 package of smoked salmon
- 1 anchovy filet
- 1.5 tablespoons of capers
- 2 tablespoons of sweet onion ( diced and sweated )
- 1 teaspoon of chopped thyme
- 2 tablespoons of chopped pistachios
- 1.5 tablespoons of Dijon mustard
- 3/4 cup of cream cheese
- Kosher Salt
- Fresh ground black pepper
- 1/4 teaspoon (or more ) of crushed red pepper flakes.
- The zest of one lemon and its juice.
Instructions:
- Season the salmon filet with salt and pepper, then bake in a preheated 375-degree oven for 20 minutes. Remove and cool.
- When the filet is cool, add it, along with all the other ingredients except the cream cheese, to a food processor and blend.
- When all the ingredients are combined, add the cream cheese and blend. Cool for an hour and serve over a toasted baguette.
- Garnish with the aioli.
*Chef’s tip: Do not over-mix. There should be some texture in the pate.
POLENTA CRUSTED ROAST MONKFISH, JEWELED FORBIDDEN RICE, LEMON CAPER
SAUCE
Ingredients:
- 2 pounds of cleaned monkfish
- 2 cups of dry polenta for dredging
- 1.5 cups of black rice
- 3 tablespoons of pomegranate seeds
- 3 tablespoons of butter
- 2 tablespoons of drained capers
- 1/2 cup of chopped parsley
- 1/4 cup of white wine
- 1/ 4 cup of lemon juice.
- Kosher salt
- Fresh ground black pepper
Instructions:
- Rinse the rice in cold water.
- Bring a large pot of salted water to a rolling boil and add the rice. Cook until al dente and drain.
- Salt generously, add the pomegranate seeds and parsley (saving some to add to the polenta-dredge and lemon sauce), then set aside.
- Slice the monkfish into medallions and season generously with salt and pepper , then dredge in the polenta.
- Place in a preheated (375-degree) oven and roast for 15 minutes or until firm.
- In a saucepan, add the wine and bring to a boil.
- Once it boils, lower the heat and add the lemon juice and capers.
- Slowly add the butter, whisking as you go to incorporate it into the sauce, and add the parsley.
- Serve the monkfish over the rice and circle the plate with the sauce.
*Chef’s tips:
- The monkfish will come 80% clean, but there will still be a blueish membrane. Use a very sharp pairing knife to remove the membrane before you portion the tail into medallions, careful not to cut into the flesh.
- Black rice is available at most health food stores ( A Market in Manchester has it in bulk)
- If using a whole pomegranate, cut it in half and break it apart in a bowl of cold water. The white (paper) will float to the top, releasing the seeds.
