McCormick & Schmick’s Seafood Restaurant
Mayfair Mall
Wauwatosa, WI 53226
(414) 475-0700
mccormickandschmicks.com


Sockeye Salmon
Serves 4

4 6 oz fillet of sockeye salmon
1 tsp. olive oil
kosher salt and black pepper to taste

Rub sockeye with oil, season with salt and pepper. Set Aside.

Smoked Bell Pepper Coulis

2 cups roasted bell peppers (red or yellow)
3 stalks celery chopped
1 bay leaf
1 jalapeno chile
6 cloves of garlic
1 small onion
1 Tbsp smoked paprika
1 tsp. liquid smoke
1 cup water
2 Tbsp olive oil

Heat olive oil. Add onions, garlic, bay leaf and celery. Sauté for 3 minutes. Add remaining ingredients, simmer for 25 minutes. Remove jalapeno and bay leaf. Puree until smooth.

Hearts Of Palm Salad

1 can hearts of palm, sliced
2 stalks of celery, shaved bias cut
1 small bulb fennel with fronds, shaved
1 small lemon, juiced with zest
2 Tbsp. olive oil

Mix all together.

Plating

Place coulis on plate, 3 oz. Place mashed potatoes in middle of coulis. Set sockeye on top of potatoes. Place 3 spears asparagus on salmon. Place 2 oz. salad on asparagus. Garnish with balsamic glaze and fennel fronds.

Chocolate Truffle Cake

Makes 1 cake

1 lb. butter
1.25 cups milk
.5 lb. sugar
1 lb. chocolate, semi sweet
4 large eggs
2 egg yolks

Heat butter, milk, and sugar to scalding. Make sure butter is melted. Turn off heat, whisk in chocolate until chocolate is melted. Let chocolate mix cool slightly. Whisk eggs and yolks together, whisk into chocolate mix. Line a 8” x 2.5” spring form pan with buttered parchment paper. Make sure the paper circle is larger than the pan bottom and that it comes ½” up the side of the pan, sealing the pan. Fill the pan with the batter. Place cake pan in larger pan and fill pan with 1.5” water. Bake at 350 F, for 1.5 hours. The center will be quite liquid, but will set as it chills. Chill at least 8 hours.

Serve with berry puree, whipped cream, and mint sprig.

Crab Cakes

Makes 20 4 oz. cakes

1 cup mayonnaise
4 large eggs beaten
1 Tbls old bay seasoning
2 tsp ground black pepper
3 tsp dry mustard
1 tsp kosher salt
1 tsp worcestershire sauce
1 lb. loaf white bread, crust removed, diced
3.5 lbs. lump crabmeat, pasteurized
.33 cup chopped parsley

Combine mayonnaise, eggs, and seasonings in a bowl. In a separate bowl, mix bread, crabmeat, and parsley. Gently fold sauce into crabmeat mix, taking care not to break up, or mash crabmeat. Chill at least two hours. Form four ounce or eight ounce cakes.

Pan fry or deep fry the crab cakes until golden brown. Serve with lemons, tartar sauce, or your favorite condiment.