"Recipes from the Chef's Kitchen"

Show 249

The Hay Adams Hotel
One Lafayette Square
16th and H streets, N.W.
Washington, D.C. 20006

Patrick Clark - Executive Chef

Roasted Rock Bass with Oven-dried Tomatoes Shallots and Black Olives
(4 servings)

1)  4 fillets rock bass (about 8 ounces each)
2)  2 sprigs fresh thyme
3)  1 sprig fresh rosemary
4)  2 cloves garlic, crushed
5)  1 tablespoon cracked black pepper
6)  1 cup plus 2 tablespoons pure olive oil
7)  12 shallots, sliced thinly
8)  20 pieces of oven-dried tomatoes
9)  20 oil-cured kalamata olives, chopped
10) salt and pepper to taste
11) Extra virgin olive oil for garnish
12) 1 tablespoon chopped fresh basil, plus extra julienned
       for garnish

1)  Place fish fillets in a nonreactive pan.
2)  To prepare the marinade: combine the herbs, garlic,
      pepper, and one cup of the olive oil. Pour over the fish
      and marinate for a few hours or overnight. When ready,
      remove fish from the marinade and drain.
3)  In a saute pan, heat 2 tablespoons of olive oil just until hot.
4)  Add the sliced shallots and cook until wilted and translucent.
5)  Toss in the tomatoes and the olives, heating through just
      until hot.
6)  Season the mixture lightly with salt and fresh pepper to taste.
7)  Remove from the heat and keep warm.
8)  Heat a medium nonstick saute pan until hot.  Do not add any
      oil--the oil remaining on the fish is sufficient.
9)  Place the fish in the pan, skin-side down, and cover.
10) Cook over medium heat about 7 to 8 minutes, or until fish
       is just cooked through and the skin is crisp.
11) Season the fish to taste after it is cooked.
12) Rewarm the vegetables as necessary, adding the chopped basil.
13) Divide them among the four dinner plates, making sure the
       tomatoes and distributed evenly.
14) Place fish fillets skin-side up on top of the vegetables, and
       drizzle each with your favorite olive oil.
15) Garnish with extra basil julienne.  Serve immediately.

Lobster on Lobster Polenta

For the Lobster:
1)  two 1 1/2 pound female lobsters
2)  1 onion, sliced
3)  1 carrot, sliced
4)  1 small spice bag
5)  olive oil
6)  4 quarts of water

For the Polenta:
1)  One cup coarse cornmeal
2)  3 1/2 cups lobster stock
3)  1 tablespoon butter
4)  2 tablespoons cooked lobster coral
5)  chopped knuckle meat
6)  1/4 cup chopped parsley
7)  salt and pepper to taste

For the Scallion Cream Sauce:
1)  1 tablespoon butter
2)  1 shallot, chopped
3)  1 teaspoon, chopped ginger
4)  1/4 cup white wine
5)  1/2 cup diced tomato
6)  3 scallions, sliced finely
7)  1 cup cream
8)  1/4 cup lobster stock
9)  salt and pepper to taste

For the Garnish:
1)  chervil
2)  lobster antennae
3)  lobster coral
4)  lobster infused oil

For the Lobster:
1)  Heat Olive oil in medium stock pot and sweat the
      vegetables until soft.
2)  Add 4 to 4 1/2 quarts water and spice bag, then boil 15
3)  Drop in lobsters and cook 6 minutes.
4)  Remove lobsters and place in cold ice water to stop cooking.
5)  Strain stock and reserve 4 cups.
6)  Clean lobsters and split tails.
7)  Remove meat from knuckles and reserve.
8)  Place lobster on small tray and brush with butter.
9)  Cover and set aside.

For the Polenta:
1)  Bring stock to a boil and whisk in cornmeal.
2)  Cook about 15 minutes until tight and pulling away from
      the sides of pot.
3)  Remove from heat and add the butter, coral, lobster, and
4)  Salt and pepper to taste.
5)  Press into 4 ring molds and set aside to cool.

For the Scallion Cream Sauce:
1)  Melt butter, add shallots and ginger, then saute 1 minute.
2)  Deglaze with white wine, reduce until dry.
3)  Add stock and cream and boil 5 minutes.
4)  Remove from heat and stir in tomatoes and scallions.
5)  Season to taste.

Final Preparation:
1)  Heat lobster in 350 degree oven until hot.
2)  Place polenta on plate and lobster on top.
3)  Sauce with scallion cream and garnish with chervil, lobster
      oil, and additional coral.

Good Eating!!!