BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

06-FISH & SHELLFISH

AHI TUNA TARTAR
ALBACORE TUNA LEMON GARLIC CONFIT
ALBACORE TUNA ROLE with Green Onion and Ponzu (Futo Maki Style)
BACCALà (Salt Cod Fish) with potatoes
BAKED CRAB STUFFED PIQUILLO
BREADED MUSSELS
BUSTIATE PASTA WITH SARDINES
CALAMARI OR RAZOR CLAM STEW
CALIFORNIA ROLL WITH CRABMEAT (Ura Maki Style)
CHORIZO NAVARRE BROTH
CHOWDER-SMOKED SALMON for A la Carte School Lunch
CIOPPINO (JOSH’S)
CLAM CHOWDER
CLAMS, STEAMERS IN SIMPLE WINE BROTH
COASTAL STEW, a.k.a. Ciopinno!
COCONUT MARINATED SHRIMP
CONFIT OF SQUID
COULIBIAC OF SALMON
CRAB AND SCALLOP FILLING FOR RAVIOLI
CRAB BEIGNET, Beer Batter Fried
CRAB CAKES 1
CRAB CAKES 2
CRAB CAKES FOR BAHN MI SANDWICH
CRAB CAKES WITH AIOLI
CRAB SOUFFLE FILLING
CRAB, DUNGENESS OR BLUE, WITH CHARRED CORN
DUNGENESS CRAB (or SHRIMP) STUFFED PIQUILLO PEPPER
DUNGENESS CRAB IMPERIAL on BRIOCHE BUNS
FILET OF SOLE, STUFFED WITH DUNGENESS CRAB & POACHED
First Course Feb 2021 Menu On A Plate
FIRST COURSE, MARCH 2021 Menu On A Plate
FISH IN A TOMATO JAM BROTH
FRESH FISH IN A TOMATO JAM BROTH
GARLIC SHRIMP, WILD AMERICAN
HALIBUT baked with Dungeness crab salad & Bread crumb topping
HALIBUT in GARLIC LEMON MARINADE
HALIBUT, CHERMOULA
HALIBUT, MARINATED & PAN-SEARED
HALIBUT, PAN SEARED
INTRODUCTION
MAC 'N CHEESE, WITH DUNGENESS CRAB
MAC, CRAB & CHEDDAR CHEESE BAKE, served HOT
MARTINI CLAMS AND MUSSLES
MIRIN BROTH FOR STEEPING FISH (halibut) AND VEGETABLES
MUSSELS STEW IN CHORIZO NAVARRE BROTH
MUSSELS, LEMON GARLIC
OREGON BABY SHRIMP in chive oil
OYSTER STEW
OYSTERS ROCKEFELLER
PACIFIC HALIBUT AND AMERICAN WILD SHRIMP WITH MEDITERRANEAN COUSCOUS
PAELLA, TECHNIQUE FOCUS
PAN FRIED PACIFIC FISH FILLETS
POACHED RAZOR CLAMS, SQUID or BABY OCTOPUS
RISOTTO, DUNGENESS CRAB
ROCK FISH, CANTONESE FLAVORS
ROCKFISH OREGANATA, BAKED
ROCKFISH with Puttanesca & Aioli over SPAGHETTINI
ROCKFISH, pan roasted sesame ginger
ROCKFISH, PAN-SEARED with TOMATO, OLIVE AND ANCHOVY SAUCE
ROCKFISH, WHOLE FISH, OYSTER CORNBREAD STUFFING
ROMAINE SPEARS WITH CRAB & CELERY MICROGREENS
SALAD TERRINE OF AVOCADO, CUCUMBER AND MANGO with or without Dungeness crab
SALMON BAKED WITH DILL BUTTER BREAD CRUMBS
SALMON HAND ROLL(Temaki)
SALMON, BRINED IN SOY & BROWN SUGAR
SALMON, CHINOOK, PAN-SEARED OVEN FINISHED WITH FLAVORS OF TUSCANY
SALMON, COLD SMOKED, then cooked to SERVED HOT!
SALMON, FENNEL CRUSTED
SALMON, GRILLED OR PAN SEARED (two step cook method)
SALMON, HERB/SPICE CRUSTED
SALMON, HOT SMOKED block cut or whole side
SALMON, MARINATED AND PAN SEARED, OVEN FINISHED WITH CORNBREAD & SUMMER SLAW
SALMON, NATIVE BRINED AND GRILLED
SALMON, SEARED WITH WORCESTERSHIRE
SALMON, SOY BRINED SMOKED
SALMON, WILD KING, the best salmon in the world!
SALMON-- WILD KING
SALT COD & MASHED POTATO "ARANCINI"
SCALLOP, FENNEL CRUSTED
SCALLOPS, BLACK PEPPER
SEAFOOD STEW, LIVORNO STYLE
SEARED SCALLOPS (w. leroux)
SHRIMP, WILD, CURRIED WITH GARLIC
SHRIMP, WILD, WITH CANTONESE FLAVORS
SMOKED SALMON CAKES
STEAK, TENDERLOIN, BUTTER BASTED
STURGEON OR SALMON, KASUZUKE MARINATED
STURGEON STEAK GRILLED with Georgian style sauce
STURGEON STEAKS marinated in Flavors of India
STURGEON, MEDITERRANEAN
TOASTED HAZELNUT AHI TUNA with WASABI AIOLI
TOASTED HAZELNUT AHI TUNA with WASABI AIOLI
TROUT, PAN SAUTEED
TUNA NICOISE SALAD, 2-4 servings
TUNA, ALBACORE
WHITE FISH & OYSTERS, BUTTERMILK PAN-FRIED
WHITE FISH (HALIBUT, RED ROCK, OTHER PACIFIC FISH) MARINATED THEN GRILLED OR PAN-SEARED
WILD KING SALMON



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