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You're Welcome! We are giving you our current recipe for Crab Bisque - for some locals it is the ultimate Christmas soup!
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Locals Night is Baaaaaaack!

Yay! Wednesdays are Locals Night  and the Wild Fish Crew is using this as a platform to do a 'Test Kitchen' - trying out recipes we think would be great on our main menu in the upcoming year. For you - bring a friend and get two courses for $27/head! 100% Local & Organic, imaginative and innovative...see you there! Menus:

Dec 7 - Thai
-Shaved red cabbage salad with carrots, red peppers, cilantro with a Thai chili and lime vinaigrette topped with toasted peanuts
-Pan seared rock cod* with Thai spice crust, red coconut curry sauce, rainbow chard, sautéed red peppers and jasmine rice
 

Dec 14 - Alsatian
-Shaved kohlrabi salad with radishes, apples parsley and dill tossed in a lemon vinaigrette 
-"Seafood choucroute garnie" with mussels, housemade seafood sausage, sablefish*, braised sauerkraut and fingerling potatoes

 
Dec 21 - Indian
-Coconut curry blue pumpkin soup with garam masala spiced walnuts
-Indian spice blend crusted petrale sole* with palak chole (spinach and chickpeas) with basmati rice and cilantro chutney
 
Note: There is no Locals Night on Wed Dec 28!!!
 
Jan 4 - Moroccan
-Moroccan quinoa carrot salad with raisins, chickpeas and cilantro with a preserved lemon vinaigrette 
-Seafood Tagine with clams, mussles, shrimp and cod stewed in a tomato saffron broth topped with toasted almonds

*subject to market availability

5th Anniversary Giveaway Winner
Congratulations to Rachelle Campos of Oakland who won our giveaway! We have a voucher for a four course dinner with wine pairings for two waiting for her. We are really excited that we are one of her favorite restaurants and that she always comes in for a meal with us when she is up visiting the Mendocino Coast - thank you Rachelle!!!
We look forward to giving you a special treat!!!
Right now on the lunch menu we have a new salad, which is actually three salads! This is a winter version of a maze platter: beet tzatziki, spiced roasted root veg & quinoa 'tabbouleh', sweet potato hummus and olives with your choice of chili grilled prawns or house smoked fish. See you for lunch!
So grateful that Dungeness Crab is plentiful this year! We are celebrating with this favorite - crab bisque, but with a sweet and spicy twist! We are happy to share our recipe with you!
Crab Bisque for 4
Ingredients
  • 1 small onion, peeled and sliced
  • 3 cloves of garlic, smashed
  • 1 carrot, scrubbed and chopped
  • 1 small bulb of fennel, sliced
  • 1 small apple, peeled and chopped
  • 2 tomatoes, roasted and pureed
  • ½ bunch thyme, tarragon, parsley, 1 bay leaves, bouquet garni
  • white wine for deglazing
  • 1 cup heavy cream
  • 1 quart crab stock made from roasted crab shells
  • 1 tsp turmeric
  • 1 tsp paprika
  • pinch cayenne
  • small glug dry marsala
  • fresh picked crab for garnish (1 oz per serving)
 
Method
  1. Roast the garlic until golden and add the other veg, and bouquet garni and spices and sweat down until tender.
  2. De-glaze with white wine and marsala.
  3. Add tomato puree and crab stock and bring to a simmer.
  4. Cook for an hour, then add the cream.
  5. Blend until smooth to pass through the strainer.
  6. Serve hot with an ounce of crab meat as garnish.
 
 
We are open on Christmas Eve for lunch and dinner, Christmas Day for lunch and dinner, New Years Eve for lunch and dinner AND New Years Day for lunch and dinner! 
Thank you for clicking and reading! We hope to see you soon for lunch or dinner!
Copyright © *|2016|* *|Flying Kipper LLC|*, All rights reserved.
*|Wild Fish Restaurant  7750 North Highway 1  Little River CA 95456|*

Our mailing address is:
*|Wild Fish Restaurant  PO Box 461  Little River CA 95456|*

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