"Recipes from the Chef's Kitchen"

Gadsby's Tavern

138 N. Royal Street
Alexandria, Va.
703-548-1288

Matthew Richardson - Executive Chef

Filet of Black Sea Bass
Wrapped with Smithfield Ham
A potato, cabbage and country bacon hash,
citrus raspberry beurre blanc and
fresh apple and banana chutney

The Sea Bass and Ham
Ingredients:
(1 or 2 Servings)
1)  6 oz. Sea Bass
2)  2 oz. Smithfield Ham (sliced long and thin)
3)  1 oz. Cornbread Crumbs
4)  1 Egg - beaten
5)  fresh cracked Pepper

Preparation:
1)   Preheat oven to 450 degrees.
2)   Wrap fish with ham.
3)   Coat with egg mixture.
4)   Sprinkle with cornbread crumbs and black pepper.
5)   Bake at 450 degrees for 12 minutes to 15 minutes.
 

The Potato, Cabbage and
Country Bacon Hash
Ingredients:
(1 or 2 Servings)
1)   1/2 head of green Cabbage -  jullienned
2)   1 Onion - finely diced
4)   2 Idaho Potatoes -small diced and skin on
6)   2 strips of Slab or Country Bacon - finely diced
7)   1 tbs. Butter
8)   1 tbs. Black Pepper

Preparation:
1)   Put butter in the pan and cook bacon.
2)   Add other ingredients and saute until done.
 

Raspberry Beurre Blanc
Ingredients:
1)   3 oz. Raspberry Vinegar
2)   1 sprig fresh Thyme
3)   6 oz. White Wine (preferably Risling)
4)   1 tbs. Peppercorns
5)   4 oz. Butter
6)   2 Shallots or 2 oz. chopped Leeks
7)   2 oz. fresh Cream
8)   l lemon sliced

Preparation:
1)   Mix the vinegar...thyme...wine...peppercorns,
      lemon slices, shallots and reduce the mixture by 1/2.
2)   Fold in dash of heavy cream while hot.  Then fold
       in butter.
3)   Allow to cool to room temperature.
 

The Chutney
Ingredients:
1)   1 Banana - sliced
2)   1 Apple - sliced
3)   1/2 oz. Ginger - pureed
4)   2 cups Orange Marmalade
5)   1/2 oz. Sesame Seeds
6)   1 roasted Red Pepper

Preparation:
Mix all the ingredients together.