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New Jersey - Peter J. Fischbach
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Celebrity Chef Peter J. Fischbach is no stranger to the Jersey Shore; he is well accomplished award winning chef with a proven track record for success. Chef Fischbach was classically trained by such esteemed European Chefs as Frederick Muller, Franco Napier & Wolfgang Gellar in Florida and was formally trained at the Academy of culinary Arts in Mays Landing New Jersey. He has had his recipes published in Gourmet Magazine, the Shore Gourmet Cook Book, & Centra-States Healthy Helpings magazine as well as various other news papers and local magazines.
Chef Fischbach was the Executive chef for such restaurants as the Metropolitan Café, 75 South, Café Colore and Marielle’s American Bistro all in Freehold NJ. He was also the Executive Chef and Owner of Joe & Maggie’s Bistro & Cask 591 in Long Branch NJ. Fischbach currently owns Good Stuff Catering in Toms River NJ and is the Director of Food Service & Executive chef for Gourmet Dining services at the New Jersey Institute of Technology. Peter also has a research and development company (Fischbach Enterprises L.L.C) where he does New Product Development & Restaurant Consulting.
Peter is the raining New Jersey State Seafood Champion and represented New Jersey in New Orleans for the national seafood competition this past August. The Great American Seafood Cook Off will be aired on PBS later this year. Peter has also done numerous televised cooking shows on, CN8, News12 NJ, Fox News, My Fox Philly & Eye on Ocean County, he also has a couple of pod casts running on the net at Culinaryclips.com
Peter’s professional memberships include the ACF (American Culinary Federation) where his has received his C.E.C (certified executive Chef), Fischbach is a member of Slow Food and he was also recently inducted as a member of the Chaîne de Rotisseurs. |
Competition Recipe
Pan seared Viking Village day-boat sea scallops
Pan seared Viking Village day-boat sea scallops with creamy chili-herb grits,
warm “pickled” root vegetables, Smokey apple wood bacon, micro greens & corn volute
Ingredients
Day Boat Scallops
12 ea Viking Village u-10 day boat scallops
Kosher salt as needed
Fresh cracked black pepper as needed
Unsalted butter as needed
4 oz. corn oil
6 oz. apple wood bacon (small diced)
2 oz. reserved bacon fat
Chili-Herb Grits
1/2 c coarse ground grits
1 1/2 cups water
1 tsp. granulated garlic
2 ea. Serrano chilies minced
1/2 -1 1/2 c heavy cream
2 tbsp herb butter
Salt and pepper to taste
For The Sauce
Sweat chilies in small amount herb butter, add water and granulated garlic, bring to boil add grits, bring to boil reduce to simmer cook for approx 20 min adding heavy cream as needed. Stir in herb butter season with salt and pepper serve immediately.
**NOTE** Grits should look a bit on the runny side; they will set up on plate
Corn Sauce
4 ears corn (super sweet white)
5 cups Water
1 Tbsp white peppercorn
3 ea. large shallots
3 ea. garlic cloves
2 sprigs Tarragon
2 ea. bay leaves
1 cup Dry Vermouth
Sea salt & freshly cracked black pepper to taste
Micro Salad
2 oz. McGregor Farms micro pepper cress
2 oz. McGregor Farms micro lemon-basil
2 oz. McGregor Farms micro rainbow chard
2 oz. McGregor Farms micro amaranth
2 oz. McGregor Farms micro celery sprouts
Cider Vinaigrette
1 cup apple cider vinegar
3 Tbsp. sugar
1tsp freshly cracked black pepper
1 Tbsp. Salmba oeleeke
3/4 cup olive oil
Warm “Pickled” Baby Root Vegetables
8 ea. baby beets (peeled and ¼)
8 ea. golden baby beets (peeled and ¼)
8 ea. baby candy cane beets (peeled and ¼)
6 ea. baby carrots (peeled and ¼)
6 ea. baby maroon carrots (peeled and ¼)
6 ea. baby yellow carrots (peeled and ¼)
½ medium red onions (peeled & julienned)
½ bulb fennel (julienned)
2 Granny Smith apples (peeled & medium diced)
Cooking Method
For The Sauce
First clean kernels from cobs, reserve cobs; then
Make stock with cobs, bay leaf, 2 shallots, peppercorn, garlic, tarragon and bay leaves. Bring to a boil than reduce to a simmer and cover. Allow it to simmer for 45 minuets and than strain.
Sweat all but 3 Tbsps. of the corn kernels and shallots, deglaze with vermouth, add corn stock bring to boil than reduce to a simmer and allow it to simmer for 5 -10 minuets covered; than puree press through chinos, season with sea salt & freshly cracked pepper.
For The Vinaigrette
In a large stainless steel bowl, add all of the ingredients except the oil and puree with a emersion blender. After about 45 seconds slowly start to add the oil, until vinaigrette becomes well emulsified. Poor into a squeeze bottle and set aside.
For The “Pickled” Root Vegetables
Put up three small pots of salted water and bring to a boil; then add all of the colored carrots except the moron carrots into a pot of boiling water add the maroon carrots and red beets into a pot of boiling water and lastly add the golden beets into a pot of boiling water. Cook al vegetables until just cooked but still aldente.
Then shock in ice bath.
Place all vegetables into & apples in to bags, keeping every vegetable separate. Squeeze some vinaigrette into each bag and cryo vac, set aside keeping warm until needed.
For The Micro Salad
Combine all micro lettuces in a small salad bowl and toss until well blended.
For The Scallops
When storing the scallops place the scallops on a paper towel then set on a plate and place in the refrigerator until needed.
Pre-heat a sauté pan and add rendered bacon fat, and a small amount of canola oil. Once the oil just starts to smoke sear scallops until crispy and golden brown in color, than flip over and cook for about 1 more minute or until scallops are just cooked, they should be slightly translucent in the center.
For The dish
To plate the scallops, start by putting a 3” ring mold in the center of a hot plate and than push back toward the rim slightly until it’s just off center. Next using a slotted spoon, spoon out the “pickled” baby vegetables into the ring mold; than remove the ring mold and spoon out the chili-herb grits just in front of the “pickled” baby vegetables. Ladle out the corn sauce around the grits, in a half moon fashion. Place the seared scallops over the grits, sprinkle the diced smoked bacon around the plate and put the micro salad on top of the ‘pickled” baby vegetables and serve.
Chefs Favorite Easy to Prepare Seafood Recipe
Herb roasted tile fish
Herb roasted tile fish served over Jersey tomato & fennel salad with baby arugula, red onion & cannellini beans
Ingredients
Bass
5 lbs Golden tile fish fillet *(scaled, cleaned & filleted)
Kosher salt as needed
Fresh cracked black pepper as needed
1 tsp. fresh chives minced
1 tsp. fresh rosemary minced
1 oz. lemon oil
Tomato & Fennel Salad
1.5 lbs Assorted Jersey heirloom tomatoes
1 clove garlic minced
20 fresh basil leaves roughly chopped
1 small fennel bulb julienned
TT Freshly cracked black pepper
TT coarse sea salt
4 oz extra virgin olive oil
Arugula Salad
½ lb baby arugula (washed and dried)
½ small red onions (peeled & julienned)
1 cup of canned cannellini beans (rinsed)
Juice of ½ of lemon
TT freshly cracked black pepper
TT coarse sea salt
Cooking Method
For The Fish
Pre-heat an oven to 400; then season the fish by rubbing a little lemon-oil all over the flesh and skin of the fish. Next season with the herbs, freshly ground black pepper and sea salt, then place on a sheet pan skin side down and roast in a 400 oven for about 12-15 min or until fish is just cooked.
For The Tomato Salad
First be sure tomatoes are nice and ripe but not mushy, they should also be room temperature and not refrigerated, this will allow you to get the most natural flavor out of the tomato. Cut the tomatoes in random shapes according to the size and shape of the tomato, example if using a grape or pear shaped tomato cut them in half or if using a medium sized tomato cut them in to quarters, ect. In a medium size bowl add your tomatoes, julienne of fennel, minced garlic, basil and season with the salt & pepper, drizzle with the olive oil and toss until well blended and set aside.
For The Arugula Salad
In another medium bowl, add the arugula, red onion and rinsed of cannellini beans and set aside until service.
For The Dish
Once the fish is done remove from the oven and set aside. On a large service platter spoon out the tomato salad in a straight line and spoon out some of the liquid that the warm tomatoes leached out. Next lay you tile fish fillets over the tomato salad length wise leaving some of the tomato salad exposed. Then toss the arugula salad with the lemon juice, olive oil and season with salt & pepper, toss until well coated then set over the fish and tomatoes. Drizzle with a little bit of lemon oil and serve.
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