- 1/2 pound butter, plus 3 tablespoons, plus 2 tablespoons
- 8 tablespoons flour
- Freshly ground black pepper
- 1 (2-pound) halibut fillet, cut into 1-inch cubes
- 1 (2-pound) salmon fillet, cut into 1-inch cubes
- Pinch cayenne pepper
- 2 tablespoons virgin olive oil
- 2 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
- 2 fennel bulbs, cut in wedges
- 1 poblano chile, stemmed, seeded, and cut into 1/2-inch pieces
- 2 leeks, cleaned, whites cut into 1/2-inch pieces
- 4 large turnips, peeled and cut into 1-inch cubes
- 2 large carrots, cut into pinwheels
- 1/2 medium head cauliflower, cut into small flowerets
- 2 bay leaves
- 1 teaspoon chopped garlic
- 1 pint red pearl onions, peeled
- 1 cup brandy
- 375 ml white wine
- 5 cups fish stock or water
- 2 cups cream
- 1 cup veal demi-glace
- 1/2 bunch thyme, leaves picked
- 3 pounds clams
- 4 cups spinach
- 4 shallots, minced
- 3 tablespoons lemon juice
- Lemon Pepper Dumplings, recipe follows
- 1/2 pound smoked sea bass
- 4 teaspoons chopped parsley
- Parsley Oil, recipe follows
Whisk the butter and flour in a saute pan. Cook while whisking over medium to low heat for 5 minutes. Reserve roux.
Season the halibut and salmon with salt and pepper. In a deep saucepot, sear the fish in a 3 tablespoons of butter and a 2 tablespoon of olive oil. Sear and reserve leaving fish as raw as possible. Season with additional salt, pepper, and cayenne.
When caramelized, add the bay leaves, garlic, and pearl onions. Cook until vegetables just begin to color. Deglaze with brandy, allow to reduce until mostly dry. Add white wine and reduce to almost dry. Add fish stock or water. Allow to simmer for 5 minutes.
Add cream and veal demi-glace. Return to moderate heat and allow to reduce slightly. Whisk in a few tablespoons at a time of the roux while the liquid is simmering gently. You may find you don't need to use all of the roux.
Lemon Pepper Dumplings:
- 8 medium to large Yukon Gold potatoes
- 2 tablespoons virgin olive oil, plus more, to prevent sticking
- 1/2 teaspoon freshly ground nutmeg
- 1/2 cup grated Parmesan
- All-purpose flour (amount determined by weight of roasted potato puree), plus more, for sprinkling
- 1 1/2 tablespoons kosher salt
- 2 teaspoons finely ground black pepper
- Egg yolks (amount determined by weight of roasted potato puree)
- 1 tablespoon Meyer Lemon Oil, recipe follows
- 1 teaspoon Meyer lemon zest
- 1 tablespoon Meyer lemon juice
- Cornmeal, for sprinkling
Preheat the oven to 350 degrees F.
Allow to cool enough to handle. It is very important that they be assembled out of hot potatoes. Squeeze the potato flesh out of the skins and into a food mill. Mill the potatoes. Weigh the potato puree and determine the amount of egg yolks and flour to be added.
Shape the potato puree into a large well. Sprinkle the potatoes with the nutmeg and the grated Parmesan. Surround the well of potatoes with a larger well of flour, measured 1 cup to each pound of riced potatoes. Sprinkle the salt and pepper onto the flour. Add 2 yolks per pound of potatoes into the center of the well. Pour the lemon oil, zest, and juice in the center of the well. Using a meat fork, incorporate the eggs first into the potatoes and then into the flour, just enough to get them mostly together. Then, use your hands to need the mass into a dough. Use additional flour thrown on the dough and the work surface as necessary to form a soft dough.
Allow to rest covered with plastic for 20 minutes. Knead the dough again and then shape it into a 2-inch thick rectangle. Using a dough cutter cut off a 1-inch ribbon of dough. Flour your work surface lightly and using your hands roll the dough into a round tube about 1/2-inch in diameter. With a dough cutter, make 1/2-inch long dumplings. Gently roll the pieces on the floured surface. Using a gnocchi board roll the pieces into dumplings with a dimple in the center. Place dumpling on a half sheet pan covered in parchment and sprinkled with flour and cornmeal.
- 1 bunch parsley, chopped into 1-inch pieces
- 1 cup cleaned and dried spinach leaves
- 2 cups virgin olive oil
Blanch the parsley and spinach. Shock in salted ice water and squeeze the water out. Place the parsley spinach mix into a blender with the olive oil. Blend on low for 3 to 4 minutes. Place cheesecloth into china cap (or fine-mesh sieve) and pour the oil into it, to gravity strain. Reserve the resulting bright green parsley oil.
Meyer Lemon Oil:
- 1 cup olive oil
- 3 Meyer lemons, zested