"Recipes from the Chef's Kitchen"

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Bistro Bis

15 'E' Street N.W.
Washington, D.C. 20001

Executive Chef Cathal Armstrong

Mussels "Marseillaise"

1)   3 to 4 lbs. Mussels
2)   2 chopped Tomatoes
3)   1 Fennel Bulb, thinly sliced
4)   4 medium Shallots, thinly sliced
5)   3 Garlic Cloves, chopped
6)   1/2 stick Butter (1/8 pound)
7)   3 tbs. Olive Oil
8)   1/2 cup dry White Wine
9)   1 oz. Pernod or Ricard Liquor
10) Pinch of Oregano
11) Half a handful of fresh Parsley
12) Salt and Pepper to taste

1)   To clean the mussels, scrub each under running
       water.  Remove all barnacles and pull off the
       beard.  Do not use mussels that are already
       open unless they close when you tap them
       with a knife.
2)   In a 6 quart pot, saute the tomatoes in butter
       and olive oil.  Add the fennel, shallots, and
       garlic.  Saute for a few minutes until soft, then
       add the white wine, Pernod, and mussels.
       Season with salt and pepper.  Cover the pot
       and simmer until the mussels are open and
       tender.  Be careful as this only takes a few
3)   Serve the mussels, broth and vegetables in a
       large bowl sprinkled with chopped parsley.

Chesapeake Rockfish with
Morels a la creme
1)   6 six oz. portions Rockfish
2)   24 spears Asparagus
3)   1 lb. Morels
4)   1 tsp. minched Shallots
5)   1 tsp minced Garlic
6)   2 oz. White Wine
7)   1/2 cup Heavy Cream
8)   1 tbs. chopped Thyme
9)   1 tbs. chopped Parsley
10) Canola Oil
11) Butter
12) Salt and Pepper

1)   Blanch asparagus in salted water, chill and set
2)   Saute morels shallot and garlic in canola oil
       until tender, then deglaze with wine.  Add cream
       and reduce to sauce consistency.
3)   Meanwhile saute rockfish in canola oil with skin
       side down until crisp, then on other side until
       cooked through.
4)   Finish morels with butter thyme parsley salt and
5)   Warm asparagus with butter.
6)   Place 4 spears of asparagus on plate and spoon
       morels over.  Then place rockfish on top and