Lunchbreak: Seabass and seafood mousse prepared by Marion Street Market chef Bret Bohning

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Bret Bohning

Marion Street Market
100 South Marion Street
Oak Park
(708) 725-7200

Calamari Cannelloni with Seabass

Clean and portion 2 seabass filets if not already done. Clean 4 Calamari tubes. Wash and cut 1 cup of mushrooms of your choice. Peel and slice 2 garlic cloves.

Seafood Mousse

4 oz scallops
4 oz lobster tail or claw
4 oz shrimp
1 whole egg
6 oz heavy cream
1.5 tsp fresh tarragon
1 Tbs parsley
1 tsp chives
1.5 Tbs salt
2 tsp black pepper

Place all ingredients in rob coupe (food processor) and blend until smooth.

Pipe mousse in to calamari tubes. Poach stuffed Calamari in lobster broth until mousse is cooked to 145 degrees (suggested to either make lobster broth using the lobster shells, or bought separately for convenience). Sear seabass skin side down for approximately 3 minutes. Baste with 2 Tbs butter, 2 cloves of garlic and 2 sprigs of fresh thyme. flip to finish through. Saute mushrooms and garlic, when slightly browned, add 1 tsp chili flakes and slightly toast. Add 1 cup lobster broth and 1 Tbs whole butter and reduce by half or until preferred consistency. Slice Calamari tubes with a sharp knife. Plate mushrooms and sliced calamari. Pour lobster broth over the dish and place seared seabass on top. Garnish with herbs.

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