Featured on Episode 101:
The Fishwife Seafood Restaurant
5328 North Lombard St
Portland, OR 97203
(503) 285-7150
Episode 101 | 4-12-09
Chef Matt Robb
The Fishwife Seafood Restaurant
Crab Crawfish Scallop Cakes | top
Ingredients
1 lb Fresh Dungeness Crab
1 lb Crawfish tail meant
5 Large fresh diver scallops
¼ C Shallot
2-3 Tbs Lemon juice
¼ C Fresh parsley
2 Egg yolks
½ C+ Cream
Drain any excess liquid from crab and crawfish. Combine in a bowl with minced shallot, lemon juice, fresh parsley, salt and pepper. In a chilled food processor, combine fresh scallops and egg yolk, turn on and slowly add cream until desired thickness. Fold mousseline into crab crawfish mix. Form with ring mold onto a hot grill or non stick pan.
Grill about 2-3 minutes each side covering after flipping and cook through until slightly browned. Serve with Roasted Shallot Aoili and Shaved Fennel Salad
Roast Shallot Aoili
Ingredients
8 roasted shallots
1 Tbs minced garlic
1 Bunch tarragon
¼ C Lemon juice
Kosher Salt to taste
Pepper to taste
Pinch of sugar
1 C Mayonnaise
1 Tbs Capers
Toss shallots with olive oil, salt and pepper. Cover with foil and roast at 400 degrees. Cool. Combine shallot, garlic, tarragon and lemon juice in food processor. Puree. Mix with mayo, capers and season to taste.
Shaved Fennel Salad
Ingredients
1 Fennel bulb
¼ - ½ C Lemon juice
2 Tbs Kosher Salt
½ Tbs Pepper
Pinch of Sugar
Save fennel on mandolin. Toss with salt, pepper, sugar and lemon juice. Allow to wilt at room temperature for one hour. Pick fennel off top
Hazelnut Crusted Columbia River Sturgeon with Gorgonzola Cream Sauce | top
Ingredients8 oz Fresh Sturgeon
1 C Oregon hazel nuts
2 eggs
Chop hazelnuts in food processor to a medium course. Mix 2 eggs in a flat pan. Season Sturgeon with salt and pepper. Dip top side in egg then press into hazelnuts. Cook on heated flat grill or non stick pan, nut-side-down for 5-6 minutes to set the crust. Turn and finish cooking for 5-7 minutes.
Gorgonzola Sauce
Ingredients
¼ to ½ C Gorgonzola cheese
1 Tbs Shallots
½ Tbs Fresh Thyme
¼ C White wine
½ to 1 CCream
1 Tbs Butter
Kosher Salt to taste
Pepper
Sugar
Sauté shallots in butter until clear. Add thyme and deglaze with white wine. Reduce by 3/4. Add cheese and cream. Reduce. Adjust seasoning to taste.
Beluga Black Lentils | top
Ingredients
1 C Beluga Black Lentils
1 Yellow medium Onion
1 Tbs Garlic
1 Leek
Parsley garnish
1 C Beef stock
½ C White wine
1 Tbs Olive oil
1Tbs Butter
Kosher salt to taste
Cook lentils pasta method until al dente. Drain. Combine olive oil and butter in large sauté pan. Add onion and cook for 2-3 minutes. Add leeks and garlic and cook for another minute. Deglaze with white wine. Reduce by ½. Add beef stock. Once hot add lentils and reduce. Season to taste. Finish with fresh parsley.