CBS

TALK BLOG

David Walzog Recipes

Posted on Jul 14, 2014 07:00am

Chef David Walzog joins us for the first time in The Talk kitchen to show the ladies fresh and exciting ways to serve up our favorite fish!  Here are his delicious and fun recipes from today’s show.

Recipes courtesy of David Walzog.

 

HOW TO BUY & COOK FISH

When buying fish at the market, look for offerings that are wild caught and in season. Wild caught Alaskan Halibut, Salmon from the Pacific Northwest, Black Sea bass from the Atlantic are good examples to look for right now.  A general rule of thumb is to have fish portions no thicker than 1” thick, this ensures that the fish is cooked quickly throughout and doesn’t dry out on the exterior prior to the inside being done. When choosing fish at the market, the portions should look bright and well handled, “no chips or dents” to the flesh and it should smell like a clean ocean, no off putting strong odors.

When cooking a portion of Skin on fish:

1 ea. 5 oz. portion of skin on Red Snapper

Kosher Salt

Ground black pepper

Canola oil or other flavorless cooking oil

Place the fish skin side up on a cutting board. Using a sharp knife lightly score the skin of the fish. This will be shallow slices in the skin about 2” long. This ensures that the fish does not curl when placed into the sauté pan. Season the fish with Salt and ground black pepper. Heat a nonstick sauté pan on the stove over medium-high heat. Add the canola oil and place fish into the pan skin side down. Gently press the fish down into the pan to ensure the skin side is consistently being crisped in the pan. Allow to cook for 2 minutes. Flip the fish over and reduce the heat of the burner to medium heat. Allow to cook for an additional 1 1/2 - 2 minutes. Remove from pan and place onto a plate lined with an absorbent paper towel.

When cooking a portion of skinless fish:

1 ea. 5 Oz. portion of Skinless Alaskan Halibut

Kosher Salt

Ground black pepper

Canola oil or other flavorless cooking oil

Season the fish with Salt and ground black pepper. Heat a nonstick sauté pan on the stove over medium-high heat. Add the canola oil and place fish into the pan. Allow to cook for 2 minutes. Flip the fish over and reduce the heat of the burner to medium heat. Allow to cook for an additional 1 1/2 - 2 minutes. Remove from pan and place onto a plate lined with an absorbent paper towel.

 

HEIRLOOM TOMATOES, BASIL & EXTRA VIRGIN OLIVE OIL

Serves 4 

For the Marinated Heirloom Tomatoes:

1.5#  Heirloom Tomatoes, cut into bite size pieces, about ½” each

.5 Cup  Extra Virgin Olive Oil

.25 Cup  Red Wine Vinegar

2 tsp.  Kosher Salt

1 tsp.  Black pepper, coarsely ground
 

Directions:

Mix all in a mixing bowl, cover and sit on counter for 20 minutes prior to serving.

 

For the Basil Puree:

1.5 Cup  Fresh Basil

1.25 Tbsp.  Fresh Garlic, coarsely chopped

.5 Cup  Extra Virgin Olive Oil

1 Ea.  Lemon, Zested and Juiced

1 tsp.  Kosher Salt

.5 tsp.  Black Pepper, Finely Ground
 

Directions:

Add the basil, galic and olive oil to a blender and blend until smooth, about 1 minute. Turn the blender off and Use a rubber spatula to pack down the basil into the blades to ensure smooth consistency.

Remove pureed basil from blender and add the lemon juice and zest just prior to serving and season with salt and pepper.

To Plate:

Place a quarter cup of the basil puree in the center of a serving bowl. Place a small spoonful of the marinated tomatoes on top of the puree. Place the cooked fish on top of the marinated tomatoes, and then place more of the marinated tomatoes on top of the fish. Garnish with julienned basil or basil sprigs.

 


MIXED MELONS, IBERICO HAM & AGED SHERRY

Serves 4 

For the Marinated Melons and Iberico Ham:

For this recipe, we need 5 oz. of mixed melons for each plate. I recommend 2-3 different varieties of melons that are cut into different shapes. Squares, circles or using a different small cookie cutter shapes.

1 Tsp.  Fennel Pollen

1 Ea.  Lime, Juiced and zested

2 Tsp.  Lemon infused Olive oil

8 Oz.  Sliced Iberico ham, Can Substitute prosciutto if needed, Julienned

10 Sprigs  Cilantro

10 Sprigs  Parsley

 
Directions: 

Add the melon pieces, lime juice and zest and fennel pollen and lemon oil to a bowl. Gently stir, cover and set aside prior to serving. When plating, add the julienned Iberico ham, Cilantro and parsley leaves to the marinated melons.

 

For the crisp Iberico Ham:

Preheat oven to 275˚

4 Slices Iberico Ham, about 2 oz


Directions: 

Place 4 slices of Iberico ham on a cookie sheet that is lined with parchment paper. Place into preheated oven and allow to cook for 40 minutes or until crisp. Rotate the cookie sheet a few times in the oven throughout the hour.

 

To Plate:

4 Tbsp.  Aged Sherry Vinegar, Such as Noble Tonic no. 5

4 Tbsp. Extra Virgin Olive Oil

 
Directions: 

Place a small amount of the marinated melons in the center of serving plate. Place a portion of fish on top of the melons. Add more of the marinated melons and Iberico ham on top of the cooked fish. Crumble one piece of the Iberico crisp on top of the fish. Drizzle the dish with the aged sherry vinegar.



FRESH SUMMER BEANS & OREGANO VINAIGRETTE

Serves 4

Ingredients:

1 cup   Fresh Cranberry Beans, shelled and blanched

.75 cup  Yellow Wax Beans, blanched and Cut into 1/2” lengths

.75 cup  Haricots Verts, blanched and Cut into 1/2” lengths

.75 cup  Romano Beans, blanched and cut into 1/2” lengths

.75 cup  Marinated Sundried tomatoes

.5 cup  Black Olives, Pitted

 

For the Oregano Vinaigrette

2 Tbsp.  Dijon Mustard

1 Tbsp.  Fresh Oregano

1 Tbsp.  Minced Shallot

1/2 cup  Champagne Vinegar

1 ea.  Meyer lemon, Juiced

2 Tbsp.  Agave Nectar

1 cup  Olive Oil

2 tsp.  Kosher salt

½ tsp.  Black pepper

 
Directions: 

Add the Dijon, oregano, shallot vinegar, Meyer lemon juice, agave nectar to a blender. Turn the blender on slow and drizzle in the Olive oil to create a emulsified dressing. Season with salt and pepper and chill for 15 minutes before serving.

Mix all of the blanched beans, sundried tomatoes and olives in a mixing bowl. Dress with1/2 cup of oregano vinaigrette.

Place a small amount of marinated beans on the bottom of the serving plate. Place the fish on top and place more of the marinated beans on top of the fish. Garnish with cilantro and parsley sprigs.
 


Mai Tai Smoothie
makes four 6 oz. smoothies

Ingredients:

1 #  Fresh Pineapple, about ½ of a large pineapple, skinned and cut into ½” pieces

8 Oz.  Coconut Sorbet

5 Oz.  Orange Juice

1/3 cup  Jamaican Dark Rum

4 ea  Pineapple quarter slices, for garnish

8 ea  Pineapple leaves, for garnish

4 ea   Orchids, for garnish

 

Directions:

Add all to a blender and blend until smooth. Pour into small hallowed out pineapples or use rocks glasses. Garnish with pineapple leaves, orchids and pineapple wedges.

 

Connect with the Talk