Featured Recipes

 

Delicious recipes by

Mark Dommen of One Market Restaurant

 

  

Mark prepared these delicious recipes for us to share with our customers at an earlier Fancy Food Show to everyones delight!

 

 

Grapeseed Oil Poached Halibut

with marinated beets, arugula, ginger vinaigrette

Serves 4 

 

Ingredients:

 

4 x 6 oz. pieces halibut

1 pint Salute Santé! Grapeseed Oil

2 sprigs thyme

1 bay leaf

32 baby beets, mixed, golden, red, chiogga

rock salt

4 oz. baby arugula

3" piece of ginger

1 cup ginger vinaigrette (see recipe below)

 

 

Procedure:

 

Wash and scrub the baby beets, removing the greens about an inch above the beet.  Cover the inside of a large ovenproof skillet with about 1" of rock salt.  Put the beets on top of the rock salt and bake in a 350-degree oven for about 30-45 minutes depending on the size of the beets.  You will want them to be tender to the point that a toothpick could be easily inserted into them.  Remove from the oven and allow to cool until you can handle them with your hand.  Peel the beets and place in mixing bowls keeping each color separate.  Marinate the beets with the ginger vinaigrette.

While the beets are roasting, peel the ginger and using a mandoline slice 16 very thin pieces, slicing the ginger lengthwise, then with a french knife, cut the ginger into a julienne.  There should be a small piece of ginger left which should be set aside for later use.   In a small saucepot heat the grapeseed oil to 250 degrees and add the ginger, fry until golden brown.  Remove the ginger from the oil and place onto a paper towel, sprinkle with salt and set aside.  Allow the oil to cool, it will have acquired a nice ginger flavor and you will use it to cook the fish for this dish.

Transfer the ginger infused grapeseed oil into a small pan large enough to hold the four pieces of fish making sure they are covered with oil.  Cool the oil to about 225-230 degrees, add the thyme, and bay leaf and allow to infuse.  Season the fish with salt and fresh ground pepper and put into the warm grapeseed oil.  The fish should take about 8-10 minutes to cook.

While the fish is cooking, arrange a nice mixture of beets on four plates.  Dress the arugula with some ginger vinaigrette and scatter it over the beets.  When the fish is cooked, remove the fish from the oil and place on top of the baby beets.  Garnish with some fried ginger.

 

 

Ginger Vinaigrette

Make 1 1/4 cups

 

 

Ingredients:

left over ginger

1 shallot

1 cup Salute Santé! Grapeseed Oil

2 tablespoons mirin

1 tablespoon champagne vinegar

½ teaspoon sea salt

¼ teaspoon sugar

pepper to taste

 

 

Procedure:

Put all the ingredients in a blender and blend well, check the seasoning to make sure there is enough salt and pepper.  Strain the vinaigrette through a fine mesh strainer.   It's ready now ready to use.  Make note, it doesn't have to be an emulsified vinaigrette; it's okay if it breaks.

 

 

Sautéed Calamari & Citrus Salad

Serves 4 people

 

 

Salad:

8 oz. Baby Mizuna Greens (washed very well)

1 oz. Jicama, (julienne cut, #7 on electric slicer)

1 oz. Daikon Radish (julienne cut, #7 on electric slicer)

3 inch Knob of Ginger, (Cut into a fine Julienne and Fried)

8 Leaves of Mint, (Cut into Chiffonade)

Blood Orange Vinaigrette (see recipe below)

 

1 Cara Cara Orange

1 Blood Oranges

1 Ruby Red Grapefruit

1# Fresh Calamari

½ Teaspoon Chopped Ginger

1 Teaspoon Chopped shallots

Sea Salt to Taste

Fresh Pepper to Taste

1 Teaspoon Chopped Chives

1 Teaspoon Chopped Mint

1 Teaspoon Salute Santé! Grapeseed Oil

½ Teaspoon of Butter

 

Wash the mizuna very well and set it aside.   Cut the jicama, and the diakon radish into a thin julienne.  Set it aside.  Peel the ginger and cut it very thin on a slicer machine, then cut it into a fine julienne and fry in grapeseed oil. 

 

Peel the oranges and grapefruit removing any of the white outer membrane.  Carefully cut out each of the segments.  After the segments are cut out, squeeze the remainder of the orange into a separate bowl and set aside the juice for the vinaigrette.

 

Clean the calamari, and cut into a thick julienne slices.  Season the calamari with sea salt and fresh ground pepper.  Heat a sauté pan on high heat, and add the grape seed oil, sauté the calamari for 30 seconds.  Add the whole butter, chopped shallots, ginger and herbs. 

 

For the plate: 

Arrange the citurs segments on the pate in a circle following the rim of the plate as a guide.  Mix the mizuna, jicama, diakon, and mint in a bowl, season to taste with sea salt, fresh ground pepper and the ginger blood orange vinaigrette.  Toss well and place a nice heaping mound in the center of the plate.  Finish by dividing the calamari among the four plates.  Finally sprinkle the fried ginger on top.   Serve immediately.

 

Blood Orange Ginger Vinaigrette:

 

Blood Orange Juice (Reduced to a syrup)

3 Tablespoons Ginger Juice

1 Lime (The Juice to taste)

1 Tablespoons Rice Wine Vinegar

3 Tablespoons Salute Santé! Lemon Grapeseed Oil

1 Shallot, chopped

Sugar to Taste

Sea Salt to Taste

Fresh Ground Pepper to Taste

 

Reduce the blood orange juice down to a glaze.   Macerate the chopped shallots in the rice wine vinegar for 15 minutes.  Then whisk all the other ingredients together and finish with the oil last.  Finally, check the seasoning and balance the vinaigrette with sea salt, fresh pepper, and sugar.