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Recipes from Fish Story Restaurant in Napa

Fish Story Sustainable Seafood Restaurant in Napa







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Recipes from Fish Story Restaurant


Jerusalem Artichoke Soup

Jerusalem Artichoke Soup Recipe from Fish Story

Yields 4-6 servings

Ingredients
For the soup:
2 lbs. Jerusalem artichokes (AKA sunchokes), peeled and sliced
4 oz. slab applewood smoked bacon, diced
1 yellow onion
3 cloves garlic, peeled
1 Pink Lady apple, peeled and sliced
Herb sachet: a few sprigs of thyme, rosemary, sage, bay leaf
3 qts. chicken stock
2 cups heavy cream

For the garnish:
1 lb. wild mushrooms
Unsalted butter (enough to drizzle)
2 shallots, finely chopped
1 Tbsp. picked thyme
¼ cup white wine
1 bunch chervil
1 cup extra virgin olive oil

Method
For the soup:

  1. Place bacon pieces in a soup pot and render over medium low heat until cooked. Remove bacon pieces and reserve for another use. Leave bacon fat in pan.
  2. Lightly sauté onions and garlic in bacon fat over low heat until translucent.
  3. Add the sunchokes to the pot and sauté for a few minutes, stirring well.
  4. Add chicken stock and herb sachet. Bring to boil and add the apple slices; simmer for about an hour, until vegetables are soft.
  5. When ready, add heavy cream, bring to boil, then remove from heat.
  6. Blend soup base in blender until smooth, Pass through a strainer if desired. Season to taste with salt and pepper.

For the garnish:

  1. Clean and sauté mushrooms in whole butter, then add the shallots and thyme. Cook until the shallots are softened, then deglaze the pan with white wine. Reserve.
  2. Blanch the chervil in salted, boiling water and refresh in ice water.
  3. Add the chervil to a blender, add olive oil as needed, puree until smooth..
  4. Strain oil through cheesecloth or coffee filter. Reserve.

To assemble:

  1. Pour hot soup into bowls.
  2. Heat mushroom mix and place in middle of bowl.
  3. Drizzle chervil oil around.

A Hot Angel Cocktail Recipe

Recipe for a Hot Angel Cocktail

6 ounces of steamed half and half brought to a froth
Add
3/4 ounce Kahlúa
3/4 ounce Frangelico

Start with the half and half; it can be steamed until frothy then poured over the Kahlúa  and Frangelico. Finish with a dash of nutmeg.


Autumn Salad
with pickled mushrooms, fromage blanc, walnut vinaigrette

Autumn Salad at Fish StoryYield: 4 servings

Ingredients

For the pickled mushrooms:
16 small chanterelles, cleaned and washed
8 trumpet mushrooms, cut in half
2 heads hen of the woods mushrooms, cleaned and quartered
2 quarts water
2 cups vinegar
1 to 1-1/2 cups sugar
1 Tbsp. pickling spice mix

For the salad greens:
An assorted mix of beautiful greens, such as little gem, lolla rossa, Sausalito Springs watercress, frisée, etc., all washed well in cold water and air dried

For the vinaigrette:
1/3 cup olive oil
2 Tbsp. Banyuls vinegar
1 Tbsp. walnut oil
Salt and pepper to taste

For the garnish:
1 cup walnuts, lightly toasted and salted
2 matsutake mushrooms
4 oz. fromage blanc, seasoned with salt, pepper and fresh herbs

Method
For the mushrooms:
Sauté the mushrooms in a little olive oil to get a little bit of caramelization, then set aside. Boil the water and add vinegar and sugar to taste—it should only be a little vinegary. Put the pickling spices in a sachet and add them. Return the mixture to a boil, then pour the hot liquid over the mushrooms. Cool to room temperature and then refrigerate.

For the salad:
Wash all the greens and mix well, creating a beautiful assortment. Mix all the ingredients together for the vinaigrette and then toss the greens with dressing to taste. Refrigerate leftover vinaigrette to use another time.

To assemble:
Place a dollop of fromage blanc in center of plate, add greens and place mushrooms on top. Finish with thinly shaved raw slices of the matsutakes and the toasted walnuts.


Fish Story Confit of Wild Salmon
with Tomato Relish, Crème Fraîche and Shiso

Serves 4

Ingredients

For the confit:
12 oz. wild salmon, skinned, cleaned, cut into four 3-oz. square portions
1 quart of blended olive oil
4 cloves garlic, skin on
Few sprigs thyme
2 bay leaves

For the tomato relish:
4 medium to large mixed heirloom tomatoes, peeled, seeds removed, small dice
2-3 Tbsp. crème fraîche
4 leaves shiso, cut brunoise (or finely diced)
2-3 Tbsp. oil from confit

For the salad:
1-1½ pints of mixed greens: upland cress, mizuna, frisée
Raw, shaved baby fennel
Vinaigrette: tomato marinade, confit oil, fresh lime juice and zest

Directions

For the confit:
Poach salmon portions in oil with the garlic and herbs at 140 degrees for about 8 to 10 minutes, until just cooked. Let sit at room temperature to finish cooking, then refrigerate until ready to serve.

For the relish:
First, season the diced tomato with a little salt and marinate it in some of the confit oil from salmon for an hour. Strain tomatoes and set aside, reserving the liquid.
Just before serving, mix the tomatoes with crème fraîche, season with salt and pepper and mix in the shiso.

For the salad:
Toss the greens with shaved fennel in the reserved tomato marinade, hit with a splash of lime juice and zest and season to taste.


Fish Story Moscow Mule

1 1/2 ounces Russian Standard Vodka
1/3 ounce fresh-squeezed lime juice
Bundaberg Ginger Beer

Add vodka and lime juice to a cocktail shaker. Shake briefly and strain over crushed ice in a copper mug. Top with ginger beer. Garnish with a lime wedge and enjoy in a shaded hammock on a hot day.


Pan-Roasted Halibut

Ingredients
6 6oz pieces of halibut
4 oz. plain yogurt
1/2 bunch mint
1/2 bunch cilantro
1 Tbsp. mango chutney (available in the ethnic section of the grocery)
2 bunches baby carrots, tops removed
2 bunches Beech mushrooms (also known as Honshimeji) – button or crimini mushrooms may be used if Beech aren’t available.
1/2 bunch fresh thyme
1 onion, 1/4-inch diced
10 Tbsp. (1 + 1/4 sticks) sweet butter, divided
4 Tbsp. grapeseed oil, divided
2 cloves garlic, crushed
1 cup vegetable stock, divided
4 regular-size carrots, peeled
1 cup English peas
1/4 cup white wine, preferably Sauvignon Blanc
Salt

Directions

Strain the yoghurt overnight by placing it in a sieve over a container in the refrigerator. Pick and wash the mint and cilantro and place the leaves in the blender along with the strained yoghurt and the mango chutney. Blend until consistency is smooth and add 1 teaspoon salt. Set aside.

Peel the baby carrots and cut them into half-inch rounds. Melt 2 tablespoons of butter in a sauté pan, add the baby carrots and coat evenly with the butter before adding a half cup of vegetable stock. Cook on high heat until the stock has reduced to a glaze before seasoning with a pinch of salt.

In a sauté pan heat 2 tablespoons of the grapeseed oil until you begin to see a haze coming off it. Remove the stems and add the mushrooms in a single layer (you’ll probably need to do this in two batches), season them with two pinches of salt and allow them to brown slightly. Stir mushrooms away from the flame and return to the high heat before adding 2 tablespoons of butter, one clove of crushed garlic and a sprig of thyme; continue to cook until the mushrooms are slightly browned on all sides. Strain off the excess butter and oil and reserve. Repeat the process with reserved butter and oil and additional garlic and thyme until the mushrooms are finished. Remove garlic and thyme and discard.

Melt 2 tablespoons butter with the wine in a saucepan, add the diced onion and cook over medium heat until the onion is translucent and the wine has reduced, season with salt.

Peel the regular-size carrots and slice them into rounds; place them in a saucepan, cover with water and season generously with salt. Bring to a boil and simmer till tender. Drain the carrots and place them in the blender with 2 tablespoons of butter; blend to a smooth puree. Pass through a sieve to make sure there are no lumps.

In a large sauté pan add the final 2 tablespoons of butter and the remaining half cup of vegetable stock and bring to a boil. Add the peas and cook for 1 minute before adding the cooked mushrooms, onions and baby carrots. Cook over high heat until the butter and vegetable stock form a glaze on the vegetables.

Preheat the oven to 300 degrees. Season the halibut portions with salt. Heat a cast iron pan with the remaining grapeseed oil until just about smoking, place the halibut in the pan and cook until a golden crust begins to form, approximately 3 minutes. Be sure not to overcrowd the pan. Once the crust has begun to form place the pan in the 300 degree oven for 3-4 minutes. Remove the fish from the oven and turn it over so the golden brown side is visible.

Place one spoonful of the carrot puree in the center of each plate, then place two good size spoonfuls of the vegetable mixture on top of the puree. Put the seared halibut on top of the vegetables, drizzle with the mint and cilantro sauce. The extra sauce can be served on the table for you guests.


3rd Street Highball
1 ½ oz. Finlandia Cranberry vodka
½ oz. Pierre Ferrand Dry Curacao
¼ oz. St. Germain
½ oz. Meyer lemon juice
1 dash Angostura
Ginger Ale

Add first five ingredients into a Boston shaker. Shake and strain over fresh ice into a highball glass. Top with a splash of ginger ale. Garnish with an orange slice and a Meyer lemon peel.


Grilled Passmore Ranch Trout
with sugar snap and snow peas, basil vinaigrette
(Serves 6)

Ingredients

6 10 oz. pieces boned trout

Vinaigrette
6 large shallots, finely chopped
½ cup olive oil
¼ cup champagne vinegar
¼ cup sugar
1 cup vegetable stock
3 Tbsp. chopped basil

Snap and Snow Peas
¼ lb. sugar snap peas
¼ lb. snow peas
¼ stick unsalted butter
3 oz. vegetable stock

¼ lb. baby mustard greens
1 lemon
Olive oil to drizzle
Salt and pepper to taste
                       
Method:
For the vinaigrette:
Cook the shallots in olive oil over low heat until translucent. Add the champagne vinegar and simmer for five minutes. Then add the sugar and 1 cup vegetable stock. Bring back to a simmer and adjust seasoning as needed with salt, pepper and sugar. To serve, heat the vinaigrette in a small saucepan, adding the chopped basil just before serving.

For the snap and snow peas:
Top and tail both peas, removing any stringy pieces from the sides of the pods as you do so.
Cut each pea in half crosswise and reserve.

Sauteé the peas in a ¼ stick of butter before adding 3 ounces of vegetable stock; cook over a moderate heat. Continue cooking until 90 percent of the liquid has evaporated, then remove from the heat.

To cook the fish and serve:
Season the trout with salt and pepper. Begin grilling, flesh side down, on high heat on either a gas or charcoal grill (Chef prefers charcoal) for approximately 2 minutes, then give it a quarter turn on the grill for another two minutes to create a criss-cross grill pattern. Turn fish over and grill on skin side for approximately one minute, being sure not to overcook it. Add a squeeze of lemon just before serving. Dress the mustard greens with a little olive oil, lemon juice, salt and pepper. Plate as desired, with the peas and mustard greens, drizzling vinaigrette around the fish.

Note: If using a charcoal grill Chef suggests starting it 40 minutes before cooking the fish; for a gas grill, preheat 10 minutes before needed.


"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut."

So said author Ernest Hemingway, a larger-than-life figure with many legends attached to him. The Papa Doble, a Havana daiquiri with Maraschino liqueur and grapefruit juice, was supposedly created for him and we've transferred that flawless combination to a Margarita. We think Papa would approve. Try this seasonal cocktail in the Fish Story bar or at home.

Hemingway Margarita
1 ½ oz Herradura silver tequila
½ oz Luxardo maraschino liqueur
½ oz lime juice
1 oz grapefruit juice
¼ oz simple syrup
2 dashes grapefruit bitters
Shake and strain over ice into a highball glass and add a lemon peel garnish


Fish Story Ahi Tuna Tartar on Taro Chips
(makes 25 hours hors d’oeuvres or 4 appetizers)

10 oz Ahi tuna (sustainably caught)
1 Asian pear
2 T. pickled ginger
1 shallot
3 T. soy sauce
1 T. mirin (Japanese sweet cooking wine)
1 jalapeno pepper
1 bunch chives
½ tsp. Dijon mustard
1 Meyer lemon
3 T. Salute Santé extra virgin Chenin Blanc grape seed oil
1 Taro root
Salt
Pepper

Using a sharp knife, carefully cut the tuna into uniform 1/4-inch dice and refrigerate in a stainless steel bowl. Uniformly mince the pickled ginger and shallot and place in a small bowl; add the soy sauce, mirin and a little of the pickling juice from the ginger and allow to macerate for one hour.

Using a sharp knife split the jalapeno pepper lengthwise. Remove the seeds and the membrane inside the pepper with your knife; then finely dice the jalapeno. (Removing the seeds and the membrane makes the pepper less spicy.)

Slice the taro root 1/8 inch thick on a mandolin and store in cold water. Using a cookie cutter, punch out each piece of taro root in circles approximately 2.5 inches in diameter (the taro chips don’t have to be cut into circles if you don’t have a cookie cutter this size).  Heat either your deep fryer or a cast iron pan of canola oil to 300°f, and fry the chips until they stop bubbling and become crispy. Transfer to dry paper towels and season with salt immediately after removing from the oil.

Zest the lemon into a bowl (save half for finish). Add the Dijon mustard and the juice from half the lemon. Using a whisk, mix together well before slowly drizzling in the grape seed oil to form a dressing. Adjust seasoning with salt and pepper. 

Remove the diced tuna from the refrigerator, peel the Asian pear and dice the same size as the tuna; add to the bowl along with the diced pepper, ginger and shallot mixture and the dressing. Gently mix until well combined. Taste for seasoning, adjust with salt and pepper if necessary. Lay taro chips on a tray and mound a little of the tuna mixture on top of each one. Finish with finely chopped chives and the zest of the Meyer lemon before serving.


Jessie’s Girl Cocktail

1 ½ oz. Cazadores Reposado tequila
¾ oz. Cointreau
1 oz. cucumber water
1 oz. lime juice
¼ oz. agave nectar
2 basil leaves

Combine ingredients in Boston shaker, shake and double strain into Collins glass. Serve with a cucumber wheel garnish.


Grilled Hawaiian Tombo Tuna
Served with Vegetable Barigoule and Spinach
(Serves 4)

Ingredients
4 pieces tombo tuna, approx. 6 oz each and 1-1/2” thick
4 bunches spinach, cleaned and stems removed
1/4 cup diced carrots
1/4 cup diced celery
1/4 cup diced yellow onion
1/4 cup diced leek, reserve green for scraps
1/4 cup diced fennel bulb, reserve stalk for scraps
Reserved vegetable scrap from diced vegetables
2 cups dry white wine
3 sprigs thyme, stalks and leaves
1 sprig rosemary
1 Tbsp. fennel seed
1 tsp. chili flakes
1 tsp. black peppercorns
3 garlic cloves (crushed)
1 cup vegetable stock
3 Tbsp, chopped herbs (chervil, parsley, tarragon and chives)
3/4 cup extra virgin olive oil
2 lemons, juiced, reserve rind for scraps
2 star anise
2 bay leaves
Salt and pepper to taste

Directions
Heat the oil in a saucepan and add the vegetable scraps and crushed garlic; sweat out on low heat. Add the spices and cook until they are fragrant. Add the white wine and the herbs, and cook until reduced in half before adding the vegetable stock. Add the lemon rind and juice, simmer for 7-10 minutes. Strain and discard the vegetables and lemon rind, reserving the liquid. Bring the liquid to a boil and season with a generous amount of salt. Add the diced vegetables and cook until tender. Add the chopped herbs just before serving.

Sauté spinach in 1 tablespoon of olive oil until wilted. Squeeze out any excess water and divide spinach evenly among four bowls.

Make cross-hatches on each side of the tuna and season with salt and pepper. Grill for approximately 6 minutes, about 3 minutes on each side, to your desired temperature. Let the fish rest for 2 minutes before slicing each piece into 3 pieces. Place 3 pieces in each bowl on top of the spinach. Finish by spooning the vegetable barigoule around the spinach and the fish. Drizzle with olive oil and enjoy!

As the old sayings go, “The devil invented Scotch whiskey to make the Irish poor” or perhaps “God invented whiskey so the Irish wouldn't rule the world!” Fish Story’s Dublin Dawn won’t do either, but it sure is tasty. Try this seasonal cocktail in the bar or at home.

Dublin Dawn Cocktail
As the old sayings go, “The devil invented Scotch whiskey to make the Irish poor” or perhaps “God invented whiskey so the Irish wouldn't rule the world!” Fish Story’s Dublin Dawn won’t do either, but it sure is tasty. Try this seasonal cocktail in the bar or at home.

1-1/2 oz. Jameson Whiskey
3/4 oz. Benedictine
1 oz. fresh Ruby Red grapefruit juice
1/2 oz. fresh lemon juice
1 dash Angostura bitters
1 dash Orange bitters
Shake and strain into a cocktail glass
Garnish with a grapefruit peel

Fish Story Chef Clint Davies' Crab Louie Salad

Sparkling Apple Cider

Chef Patti's Gingerbread Cookie Recipe

Watch Chef Clint Davies filet a halibut
Fish Story Chef Clint Davies demonstrates how to filet a halibut

Watch Chef Clint Davies prepare Grilled Mahi-Mahi with Melted Leeks
Grilled Mahi-Mahi with Melted Leeks, Bacon and Maple Vinaigrette

See the video!


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Fish Story Restaurant

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