"Recipes from the Chef's Kitchen"

Ingredients:
For the Tartar:
1)   2 cups fresh Sea Bass Fillet
2)   2 tsp. Soy Sauce
3)   2 tsp. Lemon Juice
4)   2 tbs. Olive Oil
5)   Chopped Chive
6)   Salt and Pepper to Taste

For the Mesclun Dressing:
1)   2 cups fresh Mesclun Mix
2)   2 tbs. Olive Oil
3)   1 tsp. Lemon Juice
4)   Fresh Herb Mix
5)   Salt and Pepper to taste

For the Cod Mousseline:
1)   1 cup fresh Cod Fish
2)   3 quarter cup Potato Puree
3)   1/2 each Garlic Clove
4)   1/2 cup Cooking Cream
5)   1/2 cup Water
6)   2 tbs. ground Almond
7)   1 sprig Thyme
8)   1/2 Bay Leaf
9)   2 tbs. Olive Oil
10) 1/2 cup Whipped Cream
11) Salt and Pepper to taste

Preparation:
For the Tartar:
1)   Dice the sea bass fillet into small cubes.
2)   Season to taste with soy sauce, olive oil and lemon juice.
3)   Add chopped shallots and chives, salt and pepper.

For the Mesclun Dressing:
1)   Mix well the olive oil with lemon juice, salt and pepper.
2)   Then season the mesclun.

For the Cod Mousseline:
1)   Peel and cook the potatoes in salted hot water to puree.
2)   In a pot, simmer the cod in the cream and water, with salt, garlic,
       almond powder and the condiments.
3)   When cooked, add the puree and mix well to obtain a thin
       mousseline.
4)   Then add the olive oil.
5)   Chill before adding the whipped cream.
6)   Season to taste and reserve.

Plating:
1)   With a ring mould, fill up 3/4 with tartar and finish up with
       mousseline.
2)   Season the mesclun with the lemon dressing and display nicely
       on one side.

Braised Maine Lobster with Green Asparagus
and Wild Mushrooms, Crustacean Sauce

Ingredients:
For the Lobster Base:
1)   4 pieces Live Lobster (16 oz. each)
2)   2 pieces Carrot
3)   2 pieces Onion
4)   2 tbs. Olive Oil
5)   1 sprig Thyme
6)   1/2 piece Bay Leaf
7)   2 tsp. Tomato Paste
8)   Salt and Pepper to taste

For the Garnish:
1)   12 pieces Green Asparagus
2)   2 cups Wild Mushrooms
3)   2 tsp. chopped Shallots
4)   1/2 cup Chicken Stock
5)   1 tbs. Butter
6)   Salt and pepper to taste

For the Sauce:
1)   1 cup Lobster Juice
2)   2 tbs. Cooking Cream
3)   Salt and Pepper to taste

Preparation:
For the Lobster Base:
1)   Prepare a court-bouillon with boiling water, carrots, onions, bouquet
       garni and salt.
2)   Remove the claws and tails from the live lobster.  Tie the tails by 2 upside
       down, then cook for 4 minutes and claws for 2 1/2 minutes.
3)   Chill quickly in ice water.
4)   Cut the tail into 4 medallions and crack open the claws and elbow
       carefully.
5)   Reserve.
6)   Saute the rest of lobster (head,shell) in olive oil until you get a little
       colour.
7)   Add the aromatic garnish and tomato paste.
8)   Cover up with water and simmer gently for 30 to 45 minutes.
9)   Strain well to extract as much flavour as possible.

For the Garnish:
1)   Peel, clean and blanch the asparagus in salted boiling water.
2)   Chill in ice water.
3)   Reserve the spears and cut the bottom part into batons.
4)   Clean and wash the mushrooms in a little water.
5)   Saute in butter with chopped shallot...then deglaze with chicken
       stock and cook gently.
6)   Add the asparagus batons and reserve.
7)   Reduce the juice and reserve.

For the Sauce:
1)   Reduce lobster juice with the mushroom cooking juice, then add
       a little cream and butter.
2)   Season to taste.
3)   Mix well with a mixer or whip so the sauce gets foamy.

Plating:
1)   Sauce the lobster medallions and claws in a little butter without colour.
2)   Add lobster juice and simmer for a few minutes.
3)   Display the mushroom in the center, topped with the lobster and
       asparagus spears.
4)   Finish with sauce and lobster head.

Ingredients:
For the Quenelle:
1)   1 cup Whole Milk
2)   1 cup Whipping Cream
3)   1 each Vanilla Bean
4)   3 each Egg Yolks
5)   3 tbs. Sugar
6)   1 1/4 cup Chocolate Coouveture 70%

For the Citrus:
1)   3 each Orange
2)   2 each Grapefruit Pink

For the Sauce:
1)   1/2 cup Sugar
2)   2 tbs. Water
3)   1 tsp. Cardamom, crushed or powder
4)   1/2 cup Orange Juice
5)   2 tsp. Orange Zest

For the Tuiles (optional):
1)   1/2 cup Sugar Icing
2)   1 1/2 oz. melted Butter
3)   1/2 cup Orange Juice
4)   1 each Egg White
5)   1/2 cup all purpose Flour

Preparation:
For the Quenelle:
1)   Bring to a boil milk, cream and grated vanilla bean.
2)   Strain over the egg yolk mix with sugar.
3)   Then add the melted chocolate couverture.
4)   Gently mix with a whisk.
5)   Reserve and chill overnight before using.
6)   When ready to plate, shape in quenelles (dumpling) with spoon
       (in hot water).

For the Citrus:
1)   Peel the Supremes of the citrus and reserve for plate set up.

For the Sauce:
1)   Make a caramel with sugar and water.
2)   Deglaze with orange juice, then add the cardamom powder or head
       (to taste)...then reduce to thicken a bit.
3)   Remove the cardamom head if any and cool down.
4)   Add the orange zest and reserve.

For the Tuile:
1)   Mix all ingredients in the order mentioned to get a nice smooth
       mixture.
2)   Reserve overnight.
3)   Spread a bit of mix on a baking sheet over a silpat.  Bake at 375 deg F.
       until you have a nice brownish colour.
4)   Remove from the oven and shape over a bottle, glass...etc.  Let it cool
       down and dry off.  Reserve.

Plating:
1)   On the center of the plate...display 2 quenelles of chocolate, one on
       top of the other.
2)   Add the citrus segments around.
3)   Finish with the tuile and a few drops of sauce.

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