BRIX Restaurant & Wine Bar

Located two blocks from downtown inside a charming historic brick carriage house, Brix offers fine dining set in a casual atmosphere serving seasonal, farm focused cuisine prepared with fresh ingredients sourced from local farmers and ranchers in the northern Arizona and the Four Corners region. Brix received recognition quickly upon opening more than ten years ago and was named in Conde Naste Traveler’s list of the “Top 95 New Restaurants in the World.” Brix continues as a culinary leader in today’s foodie scene with their delicious dishes prepared by skilled and trained executive chef, Logan Webber.

Meals are prepared to the highest standards and one dinner dish in particular to highlight is the scallop and crab stuffed sole with marinated asparagus and heirloom tomatoes in lobster reduction and fennel kimchi. The recipe is amazing and the taste divine.

SCALLOP AND CRAB STUFFED SOLE RECIPE

INGREDIENTS

• 1 pound or four - 4 oz Sole fillets
• 1 pound Asparagus
• 6 oz heirloom cherry tomatoes
• 4 oz lobster reduction (recipe follows)
• 1 each lemon
• 1 tbs netural oil (grapeseed, canola, etc.)

SCALLOP AND CRAB MOUSSE
• 1 pound scallops
• ½ pound jumbo lumb crab
• 1 each egg white
• ½ cup panko bread crumb
• 2 oz tarragon
• 1 oz Italian parsley
• 1 oz chive
• 4 oz heavy cream

LOBSTER REDUCTION
• 1 pound lobster bodies
• 1 each large yellow onion diced
• 1 head celery sliced
• 2 each large carrots sliced
• 1 head fennel sliced
• 1 cup tomato paste
• 1 cup cognac
• 1 cup dry sherry wine
• 4 sprigs thyme
• 4 sprigs tarragon
• 2 each bay leaf
• 2 grams black peppercorn
• Half gallon heavy cream

FENNEL KIMCHI
• 300 grams shaved fennel
• 12 grams kosher salt
• 30 grams gochugaru pepper flake
• 2 grams Red Boat Fish Sauce
• 3 oz fresh ginger
• 4 oz yellow onion

DIRECTIONS

Special equipment: mandolin slicer, large ring mold, fermenting jar or mason jar, cheesecloth, chinois (or fine strainer), butchers twine

Clean up the sole if needed. Using a large ring mold (or 1 cup measurement), line the inner part of the ring mold with sole 1-2 filets of sole. Add the scallop mousse till it fills to the top of the sole fillet, press firly. Remove from ring mold and tie with butchers twine. Make sure not to tie too tight! Repeat process for all filets. Fill large pot with water and a pinch of salt. One to a boil add asparagus. Have a bowl of ice water ready to shock asparagus once cooked (1-2 mins). Slice tomatoes in half and mix asparagus. Season with salt, pepper, oil and lemon.

Set oven to 400*f. In large cast iron, heat small amount of oil over high heat. Once oil is hot and lightly smoking add sole. Turn heat to medium and continue to brown. If desired, add 4 ounces of butter with a sprig of thyme. Baste fish and flip. Place into oven and continue to cook for 20-30 minutes or till internal temperature of 145*f plate up dish with sole roulade, marinated asparagus and tomatoes, lobster reduction, and kimchi.

SCALLOP AND CRAB MOUSSE

Finely mince tarragon, parsley, chive and set a side for future use. In food processor, mince scallops till smooth. Add egg whites and heavy cream till incorporated. Add bread crumb and herbs, blend till smooth (2-4 mins). Add crab meat (watch for any shells) and mix till incorporated. Cover and refrigerate for at least 1 hour.

LOBSTER REDUCTION

Roast lobster bodies for 45 mins @ 450*f. While bodies are roasting, sauté onion, celery, carrots, fennel in large stock pot (8 qts. +). Once the lobster bodies are roasted, add bodies and tomato paste. Once lightly toasted, deglaze with cognac and sherry (be carful, will ignite to an open flame!). Once deglazed, add heavy cream and reduce heat to low simmer. Once it is simmering add sachet with thyme, tarragon, bay leaf, peppercorn. Once it has reduced (at least two hours, strain though chinois) season with salt, pepper, and sherry vinegar to taste. Reserve reduction till service.

FENNEL KIMCHI (ONE WEEK PROCESS)

*You can buy a good quality kimchi if desired, however the fennel kinchi really makes this dish!

Shave fennel thin with mandolin (or knife), reserve in large mixing bowl. To make the kimchi paste, add the gochugaru flake, fish sauce, ginger and yellow onion. Blend to smooth paste (add a little water if needed). Combine paste to shaved fennel. Add salt and mix by hand till incorporated. Put kimchi in storing vessel. Cover mixture with water and place cheesecloth on top. Weigh down weight to keep kimchi submerged. Store in cool dark area for at least one week.

** DO NOT SEAL MASON JAR!** Add additional layer of cheesecloth and tie with butchers twine. Make sure its in a dark area or may spoil!