BROWN BUTTER SOLE with HERB SALAD

Chef Ludger Szmania, Warm Springs Inn & Winery

Serves 4INGREDIENTS: 4 Sole Fillets, 5-6 oz each

Kosher saltPepper

4 T Unsalted Butter2 lg Thyme sprigs½ C Fennel leaves, coarsely chopped, or Dill (leave sprigs whole)½ C Celery leaves (light green)½ C Parsley leaves½ C Cilantro leaves½ C Basil leaves

Extra-virgin olive oil, for drizzlingLemon wedges, for serving

METHOD: Season the fish with salt and pepper. In a large skillet, melt 2 T. of the butterwith 1 thyme sprig and cook until starting to brown. Add 2 Sole fillets and cookover moderately high heat, turning once, until golden brown, about 4 minutes.Transfer to a platter; tent with foil. Repeat with the remaining butter, thyme andSole.

In a medium bowl, toss the fennel leaves or dill sprigs with the celery, parsley,cilantro and basil leaves. Drizzle with olive oil, season with salt and pepper andtoss to coat.

Transfer the Sole to a platter or plates and top with the herb salad. Serveimmediately, passing lemon wedges at the table.

LING COD SUMMER ROLLS with NUOC CHAM

Chef Ludger Szmania, Warm Springs Inn & WineryServes 4INGREDIENTS: NUOC CHAM ¼ C fresh Lime juice3 T Asian fish sauce3 T sugar2 T water1/2 Thai Red Chile, minced1½ tsp Sesame seeds (toasted & ground)1 T minced Scallion1½ tsp minced Cilantro1 ½ tsp minced Mint ROLLS2 oz Rice Noodles8 8-inch round Rice paper wrappers12 oz Ling Cod, about 1.5 oz per roll1/2 English cucumber—halved lengthwise, seeded and cut into julienne2 C Iceberg Lettuce, shredded2 C Bean Sprouts2 C Mint Leaves½ C Cilantro Leaves½ C salted Peanuts, crushed & roasted plus more for sprinkling4 Scallions, halved lengthwise, trimmed to 10 inches Siracha METHOD:

1. Make the Nuoc Cham sauce: In a small bowl, whisk together all the ingredients.

2. Cook the Cod: Season fish with S&P. Sear cleaned Cod over medium heat acouple of minutes on each side. Color is good!

3. Make the rolls: In a medium, deep baking dish, cover the noodles with boilingwater and let stand until softened, about 20 minutes. Drain well and pat dry withpaper towels. Fill a large, shallow bowl with very hot water (not boiling). Soak 1rice paper wrapper in the water until just pliable, about 30 seconds. Spread on awork surface. Top the wrapper with some of the Cod, noodles, cucumber, lettuce,bean sprouts, mint, cilantro and peanuts. Tightly fold the wrapper over the filling,tuck in the sides and roll up halfway. Lay a scallion half across the wrapper with 1

work surface. Top the wrapper with some of the Cod, noodles, cucumber, lettuce,bean sprouts, mint, cilantro and peanuts. Tightly fold the wrapper over the filling,tuck in the sides and roll up halfway. Lay a scallion half across the wrapper with 1inch of overhang on both sides and tightly roll up. Transfer to a platter and coverwith a damp paper towel. Repeat with the remaining wrappers and fillings.

4. Serve the rolls with the Nuoc Cham and sprinkled with Sriracha and peanuts.

CITRUS-ROASTED HALIBUT with BRAISED RADISHES

Chef Ludger Szmania, Warm Springs Inn & Winery

Serves 4INGREDIENTS: ½ stick Unsalted Butter3 bunches Radishes with greens, halved if large (approx. 2.5 lbs)3 T Water

Kosher SaltPepper

2 Navel oranges, thinly sliced, plus wedges for serving24 oz Halibut filet (about 1 inch thick, 6 oz each)½ C dry White Wine

Extra-virgin Olive Oil and Sea Salt, for serving METHOD: Preheat the oven to 500°. In a large skillet, melt the 1/2 stick of butter. Add theradishes and greens along with 3 T. water and season with Kosher salt and pepper.Cook over moderate heat, shaking the pan occasionally, until the radishes are justtender, about 15 minutes.

Meanwhile, butter a large rimmed baking sheet. Arrange the orange slices in aslightly overlapping layer, then top with the Halibut, skin side down. Pour the wineover the fish and season with Kosher salt and pepper. Roast the fish for 12 to 14minutes, until just opaque throughout. Discard the skin. Cut into 4 fillets.

Transfer the fish, roasted oranges and any pan juices to a platter. Drizzle with oliveoil and sprinkle with sea salt. Serve with the radishes and orange wedges.

RED ROCKFISH, SPRING ONIONS & ASPARAGUS

Chef Ludger Szmania, Warm Springs Inn & Winery

Serves 4INGREDIENTS: 1 ½ oz Guajillo chiles, seeded2 T Tomato puree1 T Soy Sauce1 T Worcestershire sauce1 Garlic clove¼ C Mayonnaise

Kosher salt & freshly ground pepper1 T minced Shallot1 T White Wine Vinegar½ tsp Lemon zest, finely grated1 T Lemon juice, fresh1 dried Arbol Chile, (stemmed, seeded and crushed)¼ C Extra-virgin olive oil (plus more for brushing)12 Spring onions or Green Onions2 ½ lbs Asparagus (ends trimmed)4 6-ounce, skin-on Red Snapper Fillets8 Corn tortillas, for serving METHOD:In a small skillet, toast the guajillo chiles over moderate heat, turning, until blistered and fragrant, 2minutes. Transfer the chiles to a bowl, cover with hot water and let stand until softened, 15 minutes.Drain the chiles, reserving 1/4 cup of the soaking liquid. Transfer the softened chiles and reserved Chile soaking liquid to a food processor. Add tomato puree,soy sauce, Worcestershire & garlic. Puree until smooth. Incorporate the mayonnaise. Season with S&P. Light a grill or preheat a grill pan. In a small bowl, whisk the shallot with the vinegar, lemon zest,lemon juice and crushed Arbol Chile. Gradually whisk in the 1/4 cup of olive oil. Season with S&P. Brush the vegetables with oil and season with S&P. Grill vegetables over moderately high heat,turning, until crisp-tender; 3 minutes for the scallions, 5 minutes for the asparagus. Transfer to a bowland toss with the vinaigrette. Using a sharp knife, make three shallow cuts on the skin side of each rockfish fillet. Transfer 1/4 cupof the Guajillo mixture to a small bowl. Rub each fillet all over with 1 T that mixture, rubbing it into

and toss with the vinaigrette. Using a sharp knife, make three shallow cuts on the skin side of each rockfish fillet. Transfer 1/4 cupof the Guajillo mixture to a small bowl. Rub each fillet all over with 1 T that mixture, rubbing it intothe cuts. Warm the tortillas in oven. Grill the fillets over moderate heat, turning once, until lightly charred andjust cooked through, 6 to 7 minutes. Transfer the fish and grilled vegetables to plates and serve withwarm tortillas, passing the remaining Guajillo Chile mayonnaise at the table.

HALIBUT with BEET & QUINOA SALAD

Chef Ludger Szmania, Warm Springs Inn & Winery Serves 4INGREDIENTS: 4 Halibut, 3 oz. pieces 2 medium Beets, scrubbed1 C cooked Quinoa2 lg Carrots, shredded1/2 C Golden Raisins3 T Extra-Virgin Olive Oil

Sea SaltPepper

METHOD: In a medium saucepan, cover the beets with water. Simmer over moderate heat,partially covered, until tender, about 1 hour. Let cool, then peel and cut into 1/2-inch pieces. In a large bowl, toss the beets with the quinoa, carrots, raisins andolive oil. Season with salt and pepper. Season Halibut with salt & pepper and sear in a medium-hot pan about 1 minuteeach side. Place Beet Salad on plate and top with Halibut. Sprinkle with finely chopped herbsand sea salt.

KING SALMON LETTUCE WRAPS

Chef Ludger Szmania, Warm Springs Inn & Winery

Serves 4INGREDIENTS: 8 large Leaf Lettuce leaves1 Zucchini, shredded4 Radishes, shredded6 Brussels Sprouts (or 1 C. shredded Green Cabbage)16 Snap Peas2 sprigs Mint, minced1 Red Onion, thinly sliced in rounds12 oz. King Salmon, about 1.5 oz. per roll Vinaigrette½ C Olive Oil¼ C White Balsamic VinegarPinch Salt & Pepper each2 T Dijon Mustardpinch Cayenne Pepper METHOD:

1. Shred all vegetables, except lettuce, very fine2. Microwave Red onion slices in White Vinegar for 90 seconds, add

salt/pepper3. Make a Vinaigrette by whisking together mustard, then add Vinegar,

add the Olive Oil slowly, taste for seasoning4. Lay out Lettuce leaves5. Fill with Vegetables and Salmon6. Roll up and smoke ‘em…just kidding roll up gently and fold the sides

in

CAESAR SALAD with LING COD CROUTONS

Chef Ludger Szmania, Warm Springs Inn & Winery Serves 4INGREDIENTS: Dressing1 lg Romaine Lettuce, chopped2 Egg Yolks4 Anchovy Filets--chopped1 T Dijon Mustard2 dash Worcestershire Sauce1 Lemon, freshly juiced¼ C White Vinegar2 tsp Garlic, chopped 2 C Extra Virgin Olive Oil

Parmesan or Asiago Cheese

Croutons10 oz Ling Cod filet1 C Bread Crumbs2 Eggs2 T Flour1 tsp Chili Powder Salt & Pepper to taste

METHOD:DressingIn a bowl or food processor combine egg yolk, mustard, anchovies, lemon, vinegar,and garlic. Mix well, then in small increments, add oil until it comes out to acreamy consistency. Prepare Fish: Cut Cod into 1inch cubes. Season with salt & pepper and dredgein flour & chili powder. Dip fish in beaten egg and coat with bread crumbs. Heatoil in a pan and fry until cooked through. Prepare Salad: In a large bowl, place cleaned & chopped Romaine leaves andtoss with an amount of dressing to your liking Presentation: Place tossed salad on middle of plates, place ling cod croutonsaround and sprinkle with Parmesan cheese

BLACK ROCKFISH with CHARRED ROSEMARY VINAIGRETTE

Chef Ludger Szmania, Warm Springs Inn & Winery

Serves 4INGREDIENTS: 4 Rosemary Sprigs3 T White Wine Vinegar1 T Dijon Mustard¼ C + 1 T Extra-Virgin Olive Oil

Kosher salt & Pepper4 Black Rockfish, 5oz. pieces, skinless10 oz Artichoke Heart quarters (frozen & thawed or jarred)1 pint Cherry Tomatoes½ C Capers or Caperberries, drained

Orzo pasta, cooked to package directions METHOD: Preheat the oven to 375°. Roast 2 of the rosemary sprigs directly on the oven rackfor 5 minutes, until charred. Leave the oven on. Strip off the leaves, then finelycrush them; discard the stems. In a small bowl, whisk the leaves with the vinegar,mustard and 1/4 cup of the olive oil. Season with salt and pepper. Set aside. In a large, deep skillet heat the remaining oil. Season rockfish with salt & pepperand lay fish in pan. Add tomatoes, artichokes and capers and bake in oven forapproximately 10-15 minutes. Plate Orzo with fish and vegetables then drizzle with vinaigrette. Sprinkle withfresh herbs on hand and serve immediately.

BLACK COD with LENTILS & ARUGULA

Chef Ludger Szmania, Warm Springs Inn & Winery Serves 4INGREDIENTS: 4 Black Cod filets, 6 oz. ea.2 C French or Brown Lentils½ C Carrots, finely diced½ C Celery, finely diced½ C Onion, finely diced¼ C White Wine4 oz Arugula3 T Parmesan Cheese4 T Italian Parsley

Olive Oil Lemon juice Salt and Pepper to taste Unsalted Butter Sea Salt

METHOD:Season Black Cod with salt & pepper Boil Lentils in water for about 15 minutes or until al dente. Strain and shock withcold water. In a saucepan, brown onions in butter over medium heat. Add carrots,celery, and lentils. Add white wine and simmer. (The lentils should not be toomoist.) Add the Parmesan cheese. Toss Arugula with a light dressing of olive oil, lemon juice, salt & pepper.To Serve: Place about 1/2 C of lentils in center of each plate, put Arugula on top ofLentils then place Cod on top of Arugula. Drizzle with a bit more lemon juice andsea salt.

LIP-SMACKING SALMON COLLAR CHOWDER

Chef Ludger Szmania, Warm Springs Inn & Winery Serves 4INGREDIENTS: 2 lbs Salmon Collar1 Bay Leaf¾ C Celery stalk, finely diced½ C Onion, ½ inch dice½ C Potato, ½ inch dice1 C Leeks, ½ inch dice½ C Cream, heavy3 C Salmon Stock1 tsp fresh Thyme1 T Basil1 clove Garlic, chopped2 T Italian Parsleydash Cayenne Pepper1 C Dry White Wine2 T Unsalted butter

METHOD: Gently boil the salmon collar in salted water with a bay leaf. Keep the collarcovered by water the entire time. Poach until salmon comes easily off the bone.Keep the stock for the soup. On high heat in a 2 quart pot, melt the butter then add the onion and garlic andsauté until lightly brown. Add the celery, potatoes, salmon stock and white wine. Cook until potatoes are done then add leeks and cream. Continue to add herbs,parsley, salt and pepper to taste. Let simmer for about 2-3 minutes. Then add thesalmon. Simmer for 2-3 more minutes and serve. Serve with crusty French bread and more white wine!

BLACKENED HALIBUT SITKA ROLLS

Chef Ludger Szmania, Warm Springs Inn & Winery

Serves 4 SUSHI INGREDIENTS:2 C Sushi Rice6 oz Halibut, blackened½ Avocado1 Cucumber, cut into 4 long strips4 Green Onions¼ C Sesame Seeds4 sheets Nori – seaweed wrap

Soy Sauce, low sodium Pickled Ginger Wasabi Rice Wine Vinegar Sushi mat

BLACKENING SEASONING:1 T Paprika1 T Chile Powder½ T Garlic Powder1 tsp Salt½ tsp Pepper METHOD: Follow rice cooking instructions as laid out in sushi rice recipe. Cool in a large,shallow bowl until slightly above room temperature. Season with a little Rice Winevinegar and soy sauce. Blackened Halibut: Sprinkle Halibut with Blackening seasoning and sear in a veryhot pan until dark brown (almost black) on each side. Lay one sheet of Nori, shiny side down on the mat. Wet your fingers with waterand spread about ½ C of rice evenly onto the Nori. Sprinkle the rice with sesameseeds. Place 1/8 of the cucumber, avocado and halibut in the center of the sheet.Grab the edge of the mat closest to you, keeping the fillings in place with yourfingers and roll into a tight cylinder. Pull away the mat and set aside. Cover with a damp paper towel to keep moist. Repeat until all of the rice has beenused. Cut each roll into 6 pieces. Serve with pickled ginger, wasabi and soy sauce.

fingers and roll into a tight cylinder. Pull away the mat and set aside. Cover with a damp paper towel to keep moist. Repeat until all of the rice has beenused. Cut each roll into 6 pieces. Serve with pickled ginger, wasabi and soy sauce.Goes great with Saki too!