777 Eye St. NW
Washington, D.C. 20001
Peter Smith - Chef/Owner
1) 1 large Butternut Squash (peeled, seeded and diced)
2) 1 medium yellow Onion (diced)
3) 1 clove minced Garlic
4) 2 Shallots - minced
5) 2 tbs. Butter
6) 2 qt. Vegetable Stock (can substitute with Water or Chicken Stock)
7) 1 cup White Wine
8) 1 qt. Heavy Cream
9) Grated Nutmeg
10) Salt and Pepper to taste
11) Honey Creme Fraiche (see recipe below)
1) In a medium sauce pot sweat the diced onions, shallots and garlic in butter
2) Add the diced squash and cook on medium heat until the squash starts to
become soft on the outside.
3) Deglaze with the wine and reduce the wine by half; add the vegetable stock
and bring to a boil cook for 10 minutes at a simmer.
4) Add the heavy cream and bring to a boil.
5) Reduce heat to a simmer and cook for another 10 minutes.
6) Season with salt and pepper and a small pinch of grated nutmeg.
7) Blend and pass the soup through a chinois or fine mesh strainer.
8) Put a dab of honey creme fraiche on top of the soup.
9) Adjust seasoning and serve.
The Honey Creme Fraiche
1) Creme Fraiche
2) Dab of Honey
1) Mix the two ingredients together.
Sauteed Rock Fish
with Lobster Scented Potato Puree, Cream Poached
Mussels and Tarragon Gremolata
The Rock Fish
1) 2 six to eight oz. Rockfish filets - scaled and pin boned
2) Neutral cooking Oil
3) Salt and White Pepper
1) Make sure the Rock Fish filet has been towel dried. Season liberally with
salt and pepper.
2) In a heavy sauté pan heat approximately 2 tablespoon of neutral cooking oil.
The oil is ready when it appears to have a shimmer to it.
3) Place the Rock Fish filet into the pan skin down, let sit for approximately
10 seconds and then gently press on nthe flesh with the back of you hand
or fish spatula. This will release gently release the skin and allow the filet
to lay flat in the pan.
4) Cook for roughly 3 minutes on the skin side and then gently flip and cook
for 3- 4 additional minutes depending on the size of the filet.
5) Optional (place 1 tablespoon of whole butter with some picked minced
thyme and paste the skin side of the fish)
The Potato Puree
1) 1 Lobster Carcass (cut into small pieces, gills removed)
2) 2 cups heavy Cream
3) 2 Shallots - minced
4) ½ cup White Wine
5) 1 small bunch of Thyme
6) 2 tbs. Butter
7) 2 Idaho Potatoes (peeled, cooked and milled)
1) In a medium sauce pot sauté the shallots in butter until a light fond forms.
Then add the lobster shells and cook until they turn bright red.
2) Deglaze with white wine and add the thyme, reduce the wine by ¾ .
3) Add the cream and bring to a boil, reduce heat to a simmer and cook for
4) Remove from the heat and let steep for 30 minutes
5) Pass through a chinoise then blend and reserve.
6) Use the lobster cream as well as butter to make potato puree (basically thin
The Cream Poached Mussels
1) 10-15 cleaned Mussels
2) 1 tbs. neutral Oil
3) ½ cup White Wine
4) 1 clove minced Garlic
5) 1 minced Shallot
1) In a heavy sauté pan over high heat, add the neutral oil. When it appears to
shimmer, add the shallots and garlic, immediately followed by the cleaned
2) Add the white wine and place a lid over the pan.
3) Steam for approximately 2 minutes, the mussels are done when they open.
4) Once opened, remove the mussels from the pan and continue to reduce liquor
5) Then add a bit of the lobser cream from the potatoes and reduce to nape.
6) While the sauce reduces, remove the mussels from the shells, reserve the mussels
and discard the shells.
7) When the sauce has reduced, add the mussels the cream, season and serve.
8) Do not hold the sauce hot with the mussels in it or continue to cook over heat as
the mussels will become rubbery.
The Tarragon Gremolata
1) 4 tbs. Grape Seed Oil
2) 1 bunch of Tarragon (blanched and finely minced)
3) Salt and Pepper
1) Combine the oil with the tarragon and season with salt and pepper.
The Final Plating
1) Put the potatoes on a plate.
2) Put the mussels on top of the potatoes.
3) Place the Rock Fish on top of the mussels.
4) Drizzle the Tarragon Gremolata around the edges.
In the Studio Kitchen with Lindsey
Gustin (left) and Peter Smith (right)