Gaylord Resort and Convention
Center At National Harbor
201 Waterfront Street,
National Harbor, Md. 20745
(For Hotel Reservations) 301-965-4000
Michael Harr - Executive Chef
Blue Crab Salad with Lemon
Balm and shaved Radish
(yield 4 servings)
1) 1/4 cup Red Radishes - sliced thin
2) 1/4 cup Carrots - julienne thin
3) 1 tsp. Chives - sliced thin
4) 1 tsp. Extra Virgin Olive Oil
5) 2 cups Jumbo Lump Crab Meat
6) 2 tbs. Mayonnaise (light )
8) The Lemon Balm Sauce (see recipe below)
1) Toss the radishes, carrots, chives together in a mixing bowl with extra virgin olive oil
and salt. Place aside and keep chilled
2) Toss the crab meat in a bowl with the light mayo in mixing bowl.
3) Place the crab salad into a ring mold on a plate and spoon the mixture in and press to
mold. Remove the mold.
4) Place the radish salad over the crab meat and spoon the lemon balm sauce around the
5) This is a great spring crab salad, light and simple. Feel free to add fresh citrus like
orange wedges and dill for a variation.
For the Lemon Balm Sauce
1) 1 cup Lemon Balm Leaves
2) 1 cup Orange juice - freshly squeezed
3) 1 tsp. Sugar
4) 1 tsp. Salt
5) 2 Egg Yolks
6) 1 cup Olive Oil
1) Place the lemon balm, orange juice, sugar, salt, egg yolks into a blender and puree.
2) Add the olive oil slowly into the blender just to combine until slightly thick.
3) Remove from the blender and place in a container to keep chilled.
Roasted Alaskan Halibut with
Potatoes, Arugula and Salsa Verde
(yield 4 servings)
1) Halibut (see recipe below)
2) Pee Wee Potatoes (see recipe below)
3) Arugula (see recipe below)
4) Salsa Verde (see recipe below)
1) Arrange the pee wee potatoes, halibut and arugula on a plate.
2) Drizzle the Salsa Verde around the other ingredients and on top of the halibut if desired.
For the Halibut
1) 4 tbs. Olive Oil
2) 1 tsp. Salt
3) 1 tsp. White Pepper
4) 4 Alaskan Halibut - cut into desired portions
1) Place a sauté pan on medium high heat and add the oil.
2) Place the Halibut belly side down in the sauté pan and cook on medium high until
lightly golden brown.
3) Place the halibut in the oven at 375 degrees f.
4) Roast the Halibut until tender or medium approximately 8 minutes.
9) Remove from the oven and using a spatula remove from the sauté pan.
For the Pee Wee Potatoes
1) Olive oil
3) White pepper - cracked
4) Shallots - julienned
5) Thyme - chopped fine
1) Place the potatoes in mixing bowl and toss with the rest of the ingredients.
2) Place the potatoes on a sheet pan and roast until golden brown at 400 degrees F.
3) Remove from the oven.
For the Salsa Verde
1) 1 cup Arugula Leaves
2) 1/4 cup Parsley - picked clean
3) 1 tsp. Anchovies
4) 2 tsp. Lemon Juice
5) 1 tsp. Jalapeño pepper - diced
6) 1/4 cup Cilantro - picked clean
7) 2 tbs. Shallots - julienned
8) 2 tbs. Salt
9) 1 cup Olive Oil
1) Place all the ingredients in a blender accept the oil and puree until smooth.
2) Add the oil to complete and puree once more.
3) Remove from the blender.
Panna Cotta with Bloom
Gelatin & Blackberry Sauce
1) Panna Cotta (see recipe below)
2) Bloom Gelatin
3) Blackberry Sauce (see recipe below)
1) Place the Panna Cotta Timbale Molds on a plate.
2) Place some bloom gelatin next to the Panna Cotta Timbale Molds.
3) Pour some blackberry sauce next to the molds and bloom gelatin.
For the Panna Cotta
1) 2 cups Whole Milk
2) 2 cups Cream
3) 6 oz. Sugar
4) 1 Lemon Zest
5) 3 Verbena Leaves
6) 4 Gelatin Leaves
1) Combine milk, sugar, lemon zest and verbena leaves in a pot and bring to medium heat.
Allow to infuse for 30 minutes.
2) Strain out leaves - bring back to temp and add gelatin. Allow to cool.
3) Semi-whip the cream.
4) Add milk mixture to semi-whipped cream and pour into timbale molds.
5) 3 timbales = 1 portion
For the accompaning Berry Sauce
1) 1 cup Blackberries
2) ¼ cup Sugar
3) ¼ cup Lemon Juice
4) ¼ cup Water
5) Another 1 cup Blackberries
1) Cook first amount of blackberries, sugar, lemon juice and water; allow blackberries
to become very soft.
2) Strain juice out of the blackberries.
3) Put the remaining juice back on the stove, reduce almost halfway (cook over medium-high
heat for about 40 minutes).
4) Strain again through a finer sieve and let cool down all the way.
5) Cook the second amount of berries just enough to soften (about 3 minutes) - the berries
should retain their shape.
6) Let the berries cool.
7) Fold the berries into the chilled sauce.
In the Studio Kitchen with Lindsey
Gustin (left) and Michael Harr (right)