"Recipes from the Chef's Kitchen"

Show 646

Circle Bistro
(At One Washington Circle Hotel)
One Washington Circle, NW
Washington DC 20037
202-293-5390

Brendan Cox - Executive Chef

Warm Wild Mushroom Salad with
"Frisee au Lardons"

Ingredients:
1)   3 Heads Frisee Lettuce
2)   1 tbs. Whole Grain Mustard
3)   1 Shallot - sliced
4)   5 Eggs
5)   7 tbs. Sherry Vinegar
6)   1/2 cup Extra Virgin Olive Oil
7)   4 oz. Good Quality Bacon
8)   2 oz. Parsley - chopped
9)   8 oz. Wild Mushrooms (Chanterelle, Shiitake, Oyster e.g.)
10) Salt and Pepper

Preparation:
1)   Clean Frisee of all green parts and rinse under cold water to remove any grit.
2)   Bring a small pot of water to a simmer. Then add 2 tablespoons of vinegar
       and some salt.
3)   Cut the bacon into small batons.
4)   Over low heat, render bacon until crispy and reserve the fat.
5)   Take one egg and separate the yolk. Place the yolk into a bowl and add
       mustard...then whisk.
6)   Add the remaining vinegar and whisk. Then add the reserved bacon fat in a
       slow stream, whisking continuously. Add the olive oil in the same manner.
       Reserve the finished bacon vinaigrette.
7)   In a medium saute pan, sear the mushrooms and add sliced shallots. Season
       with salt and pepper and parsley.
8)   On four plates, spoon the mushroom mixture.
9)   In the small pot poach the four eggs for two minutes.
10) Toss frisee with the crispy bacon lardons and the vinaigrette. Then place on
        top of the mushrooms.
11) Crown each salad with a poached egg and drizzle more vinaigrette around.

Stuffed Mountain Trout with
Pancetta-Sherry Brown Butter

Ingredients:
1)   2 bunches Swiss Chard
2)   12 pieces Tomato Confit
3)   4 Rainbow or German Brown Trout
4)   3 oz. Pancetta - diced
5)   1 Leek - diced
6)   1 Carrot - diced
7)   1/2 Onion - diced
8)   2 Rib Celery - diced
9)   1 1/2 oz. Sherry Vinegar
10) 2 oz. Butter
11) Salt and Pepper

Preparation:
1)   Saute Swiss Chard over medium heat. Then season and drain.
2)   Toss in the Tomato Confit and let cool.
3)   Season each trout and lay flat.
4)   Stuff each with the Chard/Tomato mixture and secure with a butcher's twine.
5)   Saute over medium heat on each side for two minutes and place in a 300
       degree oven for three minutes.
6)   Place fish on plates.
7)   In the same pan add the pancetta and saute one minutes. Then add the diced
       vegetables and vinegar. Finish the sauce with butter.
8)   Cook until the butter foams and takes on a nutty aroma.
9)   Spoon the sauce over the fish and serve.

Good Eating!!!

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