Category: -appetizers

• 10 ounces fresh salmon filet with skin, deboned
• ¾ teaspoon salt
• Pinch freshly ground pepper
• ½ teaspoon cayenne pepper
• 1 tablespoon olive oil
• 3 tablespoons butter, divided
• 2 cloves garlic, sliced, divided
• 4 sprigs fresh thyme
• Zest of ½ a lemon, about 1 teaspoon
• 2 tablespoons fresh lemon juice

Score the skin side of the salmon with a sharp knife making horizontal scores about 1 inch apart.
Season both sides of the salmon with salt, pepper, and cayenne.
Heat a large skillet over medium heat.
Add the olive oil once the pan is hot.
Add the salmon to the pan skin side down. Press the salmon gently with a spatula to prevent buckling as it cooks.
Cook for 2 minutes, then flip the fish to cook it for another 1 to 2 minutes until browned.
Flip the salmon so that the skin side is down once again.
Add 1 tablespoon of the butter, half of the sliced garlic, and the 4 sprigs of thyme.
Reduce the heat to medium-low and cook the salmon for 5 minutes.
Remove the salmon from the skillet, leaving the pan on the heat.
Add the zest, lemon juice, the remaining 2 tablespoons butter, and the remaining sliced garlic and cook for 1 minute, stirring until the butter is melted and creamy.
Plate the salmon and top the fish with the lemon butter sauce.

for the potatoes:
1 1/2 lbs very small potatoes (all should be smaller than a golf ball), such as Yukon Gold
1 small yellow onion
scant 1 tsp kosher salt, plus more for salting the water
7 tbsp olive oil
freshly ground black pepper
1/4 cup finely chopped fresh parsley

for the aioli:
2 garlic cloves, minced or grated
2 tsp fresh lemon juice
1/2 tsp fine sea salt (plus more to taste)
1 large egg
1 large egg yolk
3/4 cup (170g) olive oil

Bring a large pot of well-salted water to boil. Add the potatoes and boil until just tender and easily pricked with a knife, about 10 minutes, though the timing will vary depending on the size of your potatoes so check them often. You want them to be cooked enough to crush easily but not so cooked that they will break apart completely when smashed. When they’re done, drain and set aside to cool slightly. Meanwhile, cut the onion in half, then into 1/4 inch-thick slices.

Preheat your oven to 400°F.

Sprinkle a large rimmed baking sheet with 3 tbsp of olive oil. Scatter the boiled potatoes across the tray and, using a small glass or measuring cup, smash them until they’re about 1/4 inch thick. Carefully, so as not to break them too much, toss the potatoes with the other 4 tbsp olive oil, the onion slices, scant 1 tsp kosher salt, and some freshly ground black pepper. Spread into an even layer across the baking sheet.

Bake for 45-50 minutes, flipping the potatoes and onions once or twice during baking. They’re done when the edges and little cast off bits of the potatoes are super crispy and browned. Scatter with 1/4 cup finely chopped parsley. Eat warm.

While the potatoes bake, make the aioli. Combine 2 cloves minced garlic, 2 tsp lemon juice, and 1/2 tsp fine sea salt in a food processor.* Pulse a few times and then let sit for a couple of minutes to allow the garlic time to mellow. Add the egg and egg yolk and blend until fully combined. With the food processor on, pour in 3/4 cup olive oil in a very slow, steady stream, until all the oil is used up (you can pour more quickly when half the oil is left) and the aioli is totally emulsified; it will be the consistency of a slightly looser mayonnaise. Taste and add lemon juice and salt as needed. Either serve the aioli in a communal bowl for dipping, or allow diners to dollop a spoonful on their plate to dip from. (Note: the aioli will thicken in the fridge.)

• 1 pound, sushi grade albacore or ahi tuna steaks, about once inch thick
• 1 cup toasted white sesame seeds
• 1 Tbsp. extra virgin olive oil
• 2 tsp. wasabi paste, plus more for serving (don’t be scared, the spicy cooks off!)
• juice from half a lime
• 2 Tbsp. canola oil
• 1 avocado, sliced
• parsley for garnish

1. Preheat the oven to 350°F. Spread sesame seeds on an unlined, un-greased cookie sheet and bake for 6-8 minutes until golden. Set aside.
2. Pat the tuna steaks dry and remove the bloodline if it’s in your steak by cutting a triangle around it with your knife (it’s dark red, can’t miss it!). Season with salt and pepper.
3. Whisk the wasabi and lime juice in a small bowl. Cover the tuna steaks generously with the wasabi-lime mixture. Take the steaks and transfer them to the cookie sheet with the sesame seeds. Coat the tuna all around with the sesame seeds.
4. Add the sesame and wasabi crusted tuna steaks to the pan and cook undisturbed for 2 minutes. Flip over the seared tuna and cook for another minute. With tongs, turn the steaks to brown the thick sidewalls, 30 seconds each side. Once the sesame seeds are a deep golden color, set aside. Tuna should be served rare, so don’t overcook!
5. After cutting it into thin, 1/3″ – 1/2″ strips garnish with avocado, cilantro, and extra wasabi as a dipping sauce if desired.

• 1 – 1 1/2 lbs cod – or sub black cod,  halibut, sea bass… etc.
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• ½ teaspoon pepper
• 2 teaspoons fresh thyme
• zest from one lemon

• 2 tablespoons olive oil
• 1 large fennel bulb, cored and thinly sliced ( or sub celery and more asparagus)
• 1 large leek, white and light green parts, thinly sliced into half moons
• 4 cloves garlic, rough chopped
• 2 tablespoons finely chopped preserved lemon (or sub zest from another lemon)
• 1 tablespoons fresh thyme
• ½ cup chicken or veggie broth or stock, more as needed
• ½ cup white wine (or sub more broth and a squeeze of lemon)
• generous pinch salt and pepper
• 1  large bunch asparagus, cut into 1–2 inch pieces, tough ends removed.

Preheat oven 400F

Cut cod into 4 pieces and pat dry. Place in a bowl, drizzle with olive oil and sprinkle with salt and pepper, thyme and zest and toss to coat well. Set aside.

Heat 2 tablespoons olive oil over medium heat in an oven-proof skillet, cast iron skillet or dutch oven. Add fennel and saute 5-7 minutes, stirring, cooking until just tender.  Add leeks and garlic and continue cooking, stirring until leeks are golden and tender.  Add lemon zest, fresh thyme, broth and white wine. Stir in salt and pepper, simmer on medium-low heat until liquid has reduced by half, and fennel is nice and tender, about 5 minutes.

If fennel needs a bit longer, add another splash of broth and cover pan for a few minutes, letting it steam and get tender. Once fennel is tender, add the asparagus, give a stir and cook for 2 more minutes- until asparagus turns bright green.  If the mixture seems dry, add another splash of broth- you want this slightly wet ( ¼-inch liquid in the bottom of the pan).

Nestle in the fish in the pan, scraping out any excess marinade over the fish.  Bake in the oven until fish is cooked through 10-15 minutes, depending on thickness.

Divide among four bowls. Top with a sprig of thyme and lemon wedge.

Sauce:

• 1 cup finely chopped unpeeled English hothouse cucumber
• 3/4 cup mayonnaise
• 3 tablespoons prepared white horseradish
• 2 tablespoons finely chopped fresh Italian parsley
• 1 tablespoon finely chopped fresh chives

Fish cakes:

• 3 tablespoons olive oil plus more for frying fish cakes
• 3 medium carrots, peeled, finely chopped
• 1 2/3 cups finely chopped leeks (white and pale green parts only)
• 2 large eggs
• 6 tablespoons unsalted matzo meal
• 1 3/4 teaspoons coarse kosher salt
• 3/4 teaspoon ground white pepper
• 18 ounces skinless whitefish fillets, cut into 1-inch cubes
• 1 9-ounce skinless salmon fillet, cut into 1-inch cubes
• Lemon wedges
• Fresh Italian parsley sprigs

For sauce:

Step 1

Stir cucumber, mayonnaise, horseradish, parsley, and chives in medium bowl to blend. Season sauce to taste with salt and pepper. DO AHEAD: Sauce can be made 1 day ahead. Cover and refrigerate.

For fish cakes:

Step 2

Line large rimmed baking sheet with plastic wrap. Heat 3 tablespoons oil in heavy large skillet over medium heat. Add carrots and leeks. Saut&#;233 until soft but not brown, about 15 minutes. Cool in skillet.

Step 3

Beat eggs, matzo meal, coarse salt, and white pepper in large bowl to blend. Stir in carrot mixture. Place whitefish and salmon cubes in processor. Using on/off turns, chop fish to coarse paste (small pieces of fish will remain). Stir fish into matzo meal mixture.

Step 4

Using wet hands and about 1/3 cup for each, shape fish mixture into sixteen 1/2-inch-thick cakes. Arrange on prepared baking sheet. DO AHEAD: Can be made 1 day ahead. Cover with plastic and chill.

Step 5

Add enough oil to 2 heavy large skillets to coat bottom. Heat oil over medium-high heat. Add 8 fish cakes to each skillet. Sauté until golden and cooked through, about 3 minutes per side. DO AHEAD: Can be made 2 hours ahead. Transfer to another baking sheet, cover, and refrigerate. Rewarm uncovered in 350°F oven 10 minutes.

Step 6

Arrange 2 fish cakes on each plate. Spoon sauce over or alongside. Garnish with lemon wedges and parsley.