"Recipes from the Chef's Kitchen"

Show 365

New Heights Restaurant


2317 Calvert Street NW 
Washington, DC 20008 
(202) 234-4110

Chef Matthew Lake

Salmon in Parchment with Shiitake
Mushrooms, Leeks & Picked Ginger
(Yield 2 portions)
Ingredients:
1) 2 each 6 oz. salmon filets, skinned and boned
2) 18-24 shittake mushrooms stemmed
3) 2 cups cleaned and stemmed spinach
4) 1 cup julienned leeks
5) 1/2 cup pickled ginger
6) 1 cup white wine
7) salt to taste
8) pepper to taste
9) 1 sheet parchment paper cut into 2 each 12 inch circles
10)herbs to ganish

Preparation:
1) Place parchment circles on clean cutting board.
2) Place spinach in center of circle.
3) Place salmon filet on top of spinach.
4) Top with leeks, shittakes and pickled ginger.
5) Add 3 tbsp. white wine over top, season with salt
     and pepper.
6) Seal parcel and bake at 350 degrees for 10-11
     minutes, longer if desired.
7) To serve: place parcel in center of plate, garnish
     with fresh herbs and serve.
8) Allow guest to open at table.

The Creme Brulee
(Yield 6 portions)
Ingredients:
1) 1 qt. Heavy cream scalded
2) 1 1/2 cups sugar
3) 8 ea. Egg yolks
4) 1 tbsp vanilla extract
5) fresh berries to garnish

Preparation:
1) Scald heavy cream and remove from heat.
2) In a large mixing bowl combine egg yolks,
     one cup of sugar and vanilla extract.
3) With a wire wisp whisk until lemony.
4) Slowly add in cream while still whisking.
5) Pour into ramekins and bake in a water bath at
     350 deg until set.
6) Chill in refrigerator until firm.
7) Top with a fine layer of sugar and brulee with
     blow torch or broiler.
8) Garnish with fresh berries and serve.

Good Eating!!!

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