Cooking Class

On Sunday afternoon April 13 Chef Ken and Sous Chef Joshua Clark demonstrated two dishes which contained various ingredients and unusual cooking techniques.



Chef Josh presented 'Hot-N-Sour' Lobster. This dish begins with a bundle of thinly sliced bok choy, daikon radish & scallion, all of which is wrapped in lobster 'noodles'. The hot cooking broth was made from orange & lemon juice with honey, vinegar & sezchuan peppercorn. The bundle is placed in a bowl raw and the hot broth is poured over the bundle, the cooking happened right in the bowl!



Chef Ken prepared Stuffed Monfish Tail. He prepared a fragrant apple-banana curry emulsion.
The second component, the stuffing, was a combination of sweet Maine shrimp, preserved lemon, paprika and other spices & herbs. Thin slices of proscuitto formed the wrap. The monkfish was butterflied and pounded thin. The stuffing was spooned onto the monkfish. The whole thing was rolled and tied with twine. After a quick browning in butter, the fish went into the oven. The monkfish & shrimp were moist while the fruit component in the curry tamed the heat. The finished product was delicious!



Here's the Stuffed Monkfish Recipie.

For the Curry
1 each granny smith apple diced
1 each or 3 tablespon shallot minced
1 tablespoon fresh ginger minced
3 tablespoon curry (madres brand)
1 each fresh ripe banana sliced
1 tsp orange zest
1 tsp garlic minced
2 - 3 cups chicken stock
tablespoon unsalted butter (cabot 83)

Method

In a 1 quart sauce pot melt butter. Add shallot, ginger & apple, cook gently for 3 minutes. Add curry, garlic and cook another 3 minutes on low heat being careful not to brown. Add banana, orange zest and two cups stock. Bring to a gentle simmer and continue cooking for 8 minutes. Puree mixture and pass through a fine mesh sieve. Season with s&p and adjust consistancy with remaining stock as you wish.

For the Suffing
1 cup Maine shrimp
1 shallot
2 T butter
2 tsp spanish smoked paprika
1 T basil chiffonade
1 T cream
2 tsp preserved lemon minced or fresh lemon zest
2 cups fresh bread cut in small
2 tsp orange zest
Salt & pepper to taste

In a saute pan melt the butter and sweat the shallot. Add cleaned peeled shrimp and gently saute with paprika. Remove from heat and transfer to a bowl.
In another bowl add bread cubes and 3 tablespoons of cream. Mix.
Add to shrimp with remaining ingredients and mix well. In a food processor add 1/3 of mixture and process just a few seconds. Add back to remaining mixture. Stir and adjust seasoning.



To Assemble & Cook
place thinly sliced proscuitto on seuface overlaping edges slightly
take monkfish which has been butterflied and pounded to 1/4" and place on top of proscuitto
spoon shrimp mixture evenly onto fish
lift edge of proscuitto and roll, tied with twine
brown in butter and then go into oven at 400 for 10-12 minutes



To Serve
Remove twine from fish and slices into two inch long wheels and serve with curry.
Work hard, have fun, be fare and eat local.