Monthly Archives: February 2014

Potato Encrusted Red Fish Recipe

Here’s a great recipe for potato encrusted red fish from Chef Jason Duffield!


1 grated potato
.5 oz. clarified butter or oil
6 oz. fish filet
1 egg (or egg wash)
salt and pepper to taste

In Medium hot skillet add butter. Place half of grated potato in skillet, coat fish with egg wash salt and pepper and place on top of potato.
Put remaining potato on the top of the fish. cook until golden brown and turn the fish, cooking the other side until golden brown.

Remove from stove top and finish in oven at 350 degrees until fish is done .

Sauteed julienne vegetables
1.5 oz. red pepper
1.5 oz. asparagus
1.5 oz. carrot julienne vegetables.
lightly saute over medium heat.
add salt and pepper to taste.
Lettuce and tomato topping
3 oz. lettuce
1 tomato( skinned and seeded)
.5 oz. olive oil
salt and pepper to taste
fresh squeezed lemon juice

Chiffonade lettuce (slice thin) and add diced tomato.

Add oil , salt ,pepper, and lemon juice.
Drizzle with a cilantro-lime aioli

Assemble with sauteed vegetables on bottom,
Potato crusted fish next, topped with lettuce and tomato, drizzled with cilantro-lime aioli.

Wild Boar Wellington Recipe

HGTC Culinary Student Daniel Petrillo—–Wild Boar Wellington

1 Wild Boar Tenderloin, silverskin removed and trimmed.
1 Roasted red pepper, split, seeds and skin removed.
1 cup lightly sauteed spinach, rung through a towel to remove water.
1 sheet puff pastry, docked

Start by searing the outside of the tenderloin in a hot frying pan, just long enough to brown the outsides. With the longer edge of the puff pastry in front of you place roasted red peppers in a single layer across the bottom edge. Next, place the tenderloin on top of the roasted red peppers, making sure the tenderloin is dryed on the outside. Place the spinach on top of the tenderloin in a uniform layer. Roll tightly making sure to not let the puff pastry tear. When the puff begins to overlap, seal the edge with a light eggwash, trimming the scrap. Bake at 350 until the boar is at the tempurature of 142- 145. Let rest before slicing.

Cumin Cherry Tomatoes

1 cup cherry tomatoes, cut lengthwise
1 teaspoon garlic
½ cumin
1 tablespoon olive oil

Toss all ingredients together. Roast at 350 degrees for 7 mins.