Located on Daingerfield Island
at the Washington Sailing
Marina off
the GeorgeWashington Memorial
Parkway
(Between Reagan National
Airport and
Old Town Alexandria)
703-548-0001
Executive Chef Duane Keller
LOBSTER FRITTERS
(Yield two orders)
Ingredients:
1) 1/4 cup Flour
2) 1 oz. cooked, diced Lobster Meat
3) 1/2 teaspoon Baking Powder
4) 1 pinch Salt
5) 1 Egg
6) 1 teaspoon Vegetable Oil
7) 1 tsp. Sherry
8) 1 Tbsp. minced Red Onion
9) 1 Tbsp. minced Celery
10) 1/2 tsp. Lemon Juice
11) 1/4 tsp. Old Bay Seasoning
Preparation:
1) Sift flour, salt & baking powder
together.
2) Add egg, oil & sherry and beat
thoroughly until smooth.
3) Fold remaining ingredients into batter
and refrigerate for one hour.
4) Carefully drop 1 ounce scoops into
350 degree oil and fry for 3 minutes.
ROCK SHRIMP & BAY SCALLOP
SUCCOTASH
(Yield two orders)
Ingredients:
1) 3 ounces cleaned Rock Shrimp
2) 3 ounces Bay Scallops
3) 2 Tbsp. diced red & yellow Pepper
mix
4) 1 tsp. minced Shallots
5) 1 tsp. minced Garlic
6) 2 ounces Chardonney
7) 1/4 Cup fresh shucked Corn
8) 1/4 Cup fresh Lima Beans
9) 1 Tbsp. Butter
10) 1 tsp. Lemon Juice
11) 1 ea. Radicchio cup
Preparation:
1) Saute all ingredients together and
deglaze with wine and lemon.
2) Place in Radicchio cup with 1/2 running
out.
HORSERADISH CRUSTED SEA BASS
(Yield two orders)
Ingredients:
1) 2 each 6 oz Chilean Sea Bass Filets
2) 1 Tbsp. Butter - softened
3) 1 Tbsp. chopped Parsley
4) 2 Tbsp. Tobiko
5) 2 oz. diced, cooked Lobster Meat
6) 1/2 cup Japanese Bread Crumbs
7) 1/4 cup fresh grated Horseradish
8) 8 oz. mashed Potatoes
9) 8 ea. Asparagus Spears
10) 2 oz. Butter sauce
Preparation:
1) Mix bread crumb, butter, parsley &
horseradish together.
2) Place mixture on seasoned sea bass
and bake at 375 for 12 minutes.
3) Fold lobster meat into mashed potatoes.
4) Place mashed in center of plate with
asparagus criss crossed.
5) Place golden sea bass on asparagus
and garnish with tobiko
and butter sauce.
Good Eating!!!