CHECK OUT CHEF JOVAN'S RECIPES - SEA BASS, SHRIMP OR SALMON

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GOOD AFTERNOON FOODSIGHT FANS!!

TRIPLE THREAT TODAY.

THREE DELICIOUS RECIPES FROM CHEF JOVAN

IN OUR MILWAUKEE DIVISION

Olive Oil Poached Sea Bass

1 Serving

6 oz    Harbor Banks Chilean Sea Bass

1 qt    Roseli Olive oil

2 oz    Portobello mushrooms

2 oz    Red grape tomatoes

3 oz    Cross Valley Farms Baby Spinach

4 oz    Jasmine rice, prepared according to package instructions

Rykoff Sexton International Gold sea salt and Monarch pepper to taste

Pour the oil into a wide sauce pot, bring to 300 degrees over medium heat.  Season the fish with sea salt and white pepper, and carefully slide the fish into the oil, making sure that it is covered completely, simmer in the oil for 15-20 minutes.  Slice the mushroom ¼ inch thick, slice the tomatoes on a bias in half.  Sauté the mushrooms in a little oil, and toss in the tomatoes, cook for 2-3 minutes.  Add the spinach and toss to wilt.  When the fish reaches an internal temperature of 145 degrees, remove from the oil and blot on paper towels.  Place the steamed jasmine rice in the center of the plate, top with the spinach and tomatoes, place fish on top.  Serve while piping hot.

Spicy Shrimp and Soba Noodles

1 Serving

6 oz    Harbor Banks 31-40 Black Tiger P&D Shrimp

½ oz   Cross Valley Farms Scallions, sliced thin

¼ oz   Cross Valley Farms Peeled Garlic, chopped fine

2 oz    Shiitake mushrooms, sliced

½ oz   Cross Valley Farms Yellow Onions, sliced thin

1 oz    Sweet chile sauce

1 oz    Cross Valley Farms Yellow Bell Pepper, sliced thin

1 oz    Cross Valley Farms Red Bell Pepper, sliced thin

½ oz   Monarch Peanut Topping

2 oz    Cross Valley Farms Baby Spinach

3 oz    Soba Noodles

2 oz    Fresh lime juice

1 oz    Pacific Jade Soy Sauce

¼ oz   Fresh ginger, peeled and minced

2 oz    Optimax All Purpose Canola Oil

Method:

Bring 1 qt of water to a boil.  Add the soba noodles, and cook for 2-3 minutes, until al dente.  Drain the noodles and drizzle with a little oil.  Heat the remaining oil in a sauté pan.  Add the yellow onion, mushrooms, and peppers to the pan, toss to coat.  Add the garlic and ginger, cook until fragrant.  Add the shrimp, and toss to combine.  Mix together the soy and lime juice, and pour over the shrimp.  Cook until the shrimp are firm and pink.  Lastly, add the spinach and cook for 1 minute.  Mix together the shrimp, peanuts, and scallions with the noodles.  Mound high in a large serving bowl, and serve immediately.

Fennel Dusted Salmon with Celeriac Puree and Dijon Vinaigrette

1 Serving

6 oz    Harbor Banks Atlantic Salmon

1 T     Monarch Fennel Seed

1 t      Monarch Ground Coriander

4 oz    Fresh celeriac, peeled and diced

3 oz    Russet potatoes, peeled and diced

2 oz    Glenview Farms 40% Heavy Cream

2 oz    Glenview Farms Unsalted Butter

3 oz    Brussels sprouts, sliced thin

½ t     Cross Valley Farms Peeled Garlic, chopped fine

2 oz    Optimax Canola Oil

Rykoff Sexton International Gold sea salt and Monarch pepper to taste

Dijon Vinaigrette

1 T     Rykoff Sexton International Gold Smooth Dijon Mustard

1 T     Rykoff Sexton International Gold Whole Grain Mustard

½ cup Pacific Jade Rice Wine Vinegar

1 t      Cross Valley Farms Chopped Fresh Chives

Method:

Place the celeriac and potatoes in a large stock pot, and cover with cold water.  Bring to a boil, and cook for 25-30 minutes, until tender.  Drain the water, and pour the celeriac and potatoes into a mixer.  Add the butter and cream, and mix until smooth, season with salt and white pepper.  Keep hot.  Heat the oil in a sauté pan.  Mix together the coriander and fennel seed in a spice grinder, and pulse until ground fine.  Season the salmon with sea salt and pepper, and dust with the fennel powder.  Sear the salmon on both sides, and place in a 400 degree oven for 7-8 minutes.  Mix together the mustards and vinegar, mix in the chives.  Melt butter in a sauté pan, add the sliced Brussels Sprouts, and chopped garlic.  Cook for 4-5 minutes, until softened.  Place a nice dollop of celeriac puree on one side of the plate, the sprouts on the side.  Top with the Salmon, and drizzle the vinaigrette over the fish.  Enjoy!!!