THURSDAY, APRIL 24, 2014
// FOOD&COOKING: SOMETHING FISHY
by Mallory Gnaegy | A&E Editor (continued from page 1)
FOUR CHEFS’ HOOK ON FISH Diversions reeled in four area chefs to participate in a challenge of creating new recipes just for you.
LOCAL FISH TACOS with grilled pineapple salsa (serves one) Created by Chef Peter Arpke Here Eat asota Sar Main St. 1888 5-8700 36
GULF MAHI MAHI with artichokes en bariguole, local tomato-infused pearled barley and an asparagus and spring-pea-basil pesto (serves four) Created by Executive Chef Benjamin Rottkamp LOCAL TOMATO-INFUSED PEARLED BARLEY Ingredients: • 1 cup pearled barley • 1 Spanish onion, diced • 1 tbsp. chopped garlic • 1 tbsp. olive oil • 2 cups cream • 2 cups chicken stock • 1 ripe local tomato, diced • 1 bunch fresh basil, chopped
420 St. A Fin rmands Circle 388-396 4
Method: 1. Sweat onion in olive oil until tender, and sweat garlic until golden brown. 2. Add cream and stock and bring to a boil. 3. Add barley and season with salt and pepper. Cook until tender (about 45 minutes). 4. Add fresh chopped tomato and basil, taste and adapt seasoning if needed and reserve.
GRILLED PINEAPPLE SALSA Ingredients: • 3 to 4 fresh pineapple rings • 1 tbsp. finely diced shallots • 1 tbsp. parsley • 1 tbsp. cilantro • ½ oz. madeira Method: 1. salt and pepper pineapple rings and mark them on the grill. Then dice them. 2. Combine all the ingredients
FISH Ingredients: • 1 to 2 filets mahi, swordfish or cobia per taco Method: 1. Lightly season fish with Cajun spice blend (about 2 oz. per taco). 2. Sear fish. 3. Place it on warmed taco, spoon salsa and garnish with a green onion.
ARTICHOKES EN BARIGOULE Ingredients: • 2 carrots peeled, quartered and sliced • 1 leek washed, sliced and blanched • 1 stick of unsalted butter • ½ cup white wine • bouquet of bay leaf and fresh thyme • 2 cups chicken stock • 2 cups cooked artichokes
• 4 6 to 8 oz. Mahi Mahi steaks wellseasoned with kosher salt and fresh black pepper • 2 oz. olive oil
2. Add cooked artichokes and blanched leeks. Season to taste. SPRING PEA BASIL PESTO Ingredients: • 2 cups blanched peas • ¼ bunch fresh basil leaves • ¼ cup toasted almonds • 1 tbsp. roasted garlic • 1 cup cream
Method: 1. Pre-heat oven 350 degrees with convection fan on. 2. Place a sauté pan on stovetop with olive oil in pan and allow pan to get smoking hot. 3. Carefully place fish in oil and sear until golden brown. 4. Turn fish with spatula and place pan in oven allowing fish to cook for 8 to 10 minutes. 5. Plate fish adding blanched asparagus to fish pan and lightly roast it.
Method: Puree ingredients together in a processor and season to taste
Come &See. . .
Method: 1. In a pan, add carrots, wine, stock butter and herb bouquet and cook until carrots are tender.
ASPARAGUS AND MAHI MAHI Ingredients: • 1 bunch asparagus blanched
Fredy Mayer Chef/Owner
Open for Mother’s Day
with Chef and Owner Klaus Roessler of The Sarasota-Manatee Originals
Come & see why our customers say we are the best kept secret in Sarasota.
Open Tuesday - Sunday 4:30 - 9:30 PM • Closed Sundays starting May 12 3809 South Tuttle Ave. Sarasota | www.morelrestaurant.com | 927-8716
If fish isn’t your thing, read no further. For this article, Diversions challenged four area chefs to get in the spring of things. The challenge was to use at least one locally caught fish and seasonal produce to create a fresh new dish that you, our readers, can prepare at home.
Newest and Most Exciting Restaurant!
2033 Vamo Way
Sarasota, FL 34 238 941.966.5688 RoesslersResta urant.com
OPEN TUES THRU SUN 5PM
WATCH THE COOKING VIDEO and GET THE RECIPE Roessler’s Crepes Suzette
6630 Gateway Ave Sarasota FL Corner of Gulf Gate Dr and Gateway Ave
941 - 923 - 5570