Recipes from Lancaster County Chefs
Carr's Grilled Salmon
Now on the New Menu at Carr's Restaurant, across from Market, Downtown Lancaster
Prepare couscous, salad and dressing first!
- 4 pcs 6-8 oz Mr. Bill's Salmon fillet
- 1 tsp Ras el Hanout (Spice Combo - available at Mr. Bill's)
- Salt and Pepper
- 2 T Pomegranate molasses
- Large couscous
- In a skillet (with olive oil) or on the grill quickly brown skinless boneless Mr. Bill's Salmon Fillet. Mr. Bill's own 16/20 P&D Shrimp can be done at the same time in skillet or on grill 2-3 min.
- Season with Ras el Hanout, salt and pepper to taste.
- Brush on Pomegranate molasses.
- Bake in oven @ 375º F 7-8 min.
- Serve on bed of (large) couscous, topping it with Moroccan Salad.
- Apply Salad dressing.
- Place shrimp, one to each side of salmon.
Carr's Moroccan Salad
- 2 ea. Medjool dates slivered
- 1/2 sm. red onion slivered
- 1/4 c. Toasted slivered almonds
- 1 cup Argula
- 1/4 c. whole mint leaves
- Mr. Bill's own 16/20 P&D Shrimp - 2 ea as garnish
Mix all ingredients together, except for the shrimp.
Carr's Orange Dressing
Mix the following ingredients together:
- 1/4 c. Fresh orange juice
- 2 T. Orange blossom water
- 1 T. Dijon Mustard
- 3 T Honey vinegar
- 2 T. Nut Oil (almond, hazelnut, walnut)
- 2/3 c. Salad oil (not olive)
- 1 Chopped scallion
- 1 T. Chopped parsley
- Salt and pepper to taste
WHERE TO BUY INGREDIENTS:
Ingredient kit available at Mr. Bill's Fresh Seafood, Individual ingredients
available at Mandros' Imported Foods, Herb Shop and Saife's Middle Eastern foods both at Lancaster
Central Market. The finest and best value produce to be found is at Lancaster Central Market.
Gústo's Sautéed Flounder with Fresh Bread Crumbs
For the Bread Crumbs:
- 3 Eggs
- 1 C. all purpose flour
- 1 loaf white bread (frozen)
- 1 lb butter (room temperature)
- ½ C. finely chopped Parsley
- 1 oz fresh Lemon juice
- ½ C. dry White Wine
- 3 cloves Garlic; chopped fine
- 1 large Shallot; chopped fine
- 4 - 6 oz Flounder filets
- ½ C. Chicken Stock; homemade preferred, low sodium if canned
- ½ C. Clarified butter
- Salt and Pepper for seasoning
Trim crust from frozen bread and discard the two end pieces.
Cut bread into 2" cubes. Fill bowl of food processor with bread, but
don't over-crowd. Grind bread to a fine meal; repeat until all bread is
processed. Set aside bread crumbs.
For the Garlic Butter:
Place room temperature butter, shallot and garlic in mixing bowl.
Combine until well mixed. Add the parsley and lemon juice and
finish blending until all ingredients are thoroughly combined.
Breading the fish:
Put eggs, flour, and breadcrumbs in 3 separate containers. Beat the
eggs. Season the fish with salt and pepper. One filet at a time, dredge
in flour, pat off excess; place in egg, then coat with bread crumbs.
Sautéing the fish:
Heat sauté pan, large enough to hold one filet comfortably, to
medium high. Add clarified butter (if butter smokes the pan is too hot
and you will have to reduce heat). Place filet in pan, round side down.
Cook until golden brown and flip, finish cooking on other side. Drain
butter from the pan and repeat the procedure until all 4 filets are
cooked. Keep cooked filets in warm oven while you finish the sauce.
Pour excess butter from the sauté pan and put back on stove at high
heat. Add chicken stock and white wine and bring to a boil. Lower
heat to medium and cook until liquid is reduced by half. With the
liquid still boiling, add wads of garlic butter while constantly moving
pan. Add enough butter until the sauce becomes the consistency of
heavy cream. You may not need all the garlic butter.
Place sauce on warm plates and top with fish filets.
This is an emulsion based sauce so you don't want to add too
much butter and you don’t want the liquid to be too hot or the
sauce will separate.
Buono Appetito, Chef Ralph Mazzocchi
Strawberry Hill Restaurant
Salmon en Papillote
- Salmon filet (thinner pieces)
- 1 tsp. lemon zest
- 1 tsp. chopped shallots
- 1/4 tsp. chopped garlic
- 2 oz. each julienne of carrots, zucchini, yellow squash
- 1 sprig of thyme
- 1 sprig of rosemary
- pinch of salt and pepper
- 2 tsp. butter
- parchment paper cut in heart shape
- Rub outside of parchment paper with butter or oil to avoid burning.
- Combine all ingredients except salmon.
- Fold parchment paper heart in half.
- Place mixed ingredients and salmon on half of
the paper. Fold and enclose the edges of the paper
so no steam escapes.
- Bake 425 degrees approximately 7-10 minutes.
- Serve. Cut paper open in front of your guests.
Fenz Restaurant & Late Night
Seared Diver Scallops with Asparagus Puree and Roasted Tomato Confit
- 4 U-10 Diver Scallops (U-10 = 10 scallops/pound)
- 1 bunch asparagus cut into 1 inch pieces
- 1/2 white onion, diced
- 1 clove garlic, minced
- 1/4 stick unsalted butter
- 1/4 cup white wine or cooking sherry
- 2 cups good vegetable stock
- 1 cup heavy cream
- 1/2 lemon
- 1 cup fresh spinach
- salt and pepper
- 2 ripe tomatoes, diced in large pieces
- 1 shallot, thinly sliced
- 2 cloves garlic, thinly sliced
- 1/4 cup good olive oil
- salt and pepper
Preheat oven to 400 degrees. In an oven-safe sauté pan over low to
medium heat cook the olive oil, garlic and shallots until soft but not
brown. Add the tomatoes and toss evenly. Season with salt and pepper.
Place in oven for fifteen minutes or until lightly browned and roasted.
In a sauce pot, over medium heat, melt the butter. Add the onion
and garlic, stirring occasionally until soft and translucent - do not let
them brown. Adjust heat as needed. Add the asparagus and toss with
Turn the heat back up to medium and add the wine or sherry and
let reduce by half, about 5 minutes. Add the stock and heavy cream
and let cook for about 15 minutes or until the asparagus is soft. Season
with salt and pepper.
Pour the mixture into a blender. Squeeze in the juice from the
lemon. Add fresh spinach and puree until smooth. Season to taste.
Dry each scallop by patting with a paper towel. Season lightly with
salt. In a sauté pan over medium to high heat, add enough oil to lightly
coat the bottom of the pan. When the oil is hot, place scallops into the
pan, making sure they are evenly separated. Reduce heat to medium.
Try not to move the scallops too much. Once you start to see golden
brown around the edges, carefully flip them over. Once the second side
is golden brown, remove from the pan.
Place tomato confit in the middle of the plates. Spoon sauce around
the confit and finish with 2 scallops.