Luke Wholey Seafood
Luke Wholey Seafood Luke Wholey Seafood Luke Wholey Seafood Luke Wholey Seafood Luke Wholey Seafood

Luke Wholey Seafood              

Great America Seafood Cook off recipe
Pennsylvania Seafood Treasure
Striped bass, topped with Blue Crab, Wild Chanterelle Cream Sauce, Crunchy Yellow Romano Bean and Purple Carrot Cake.
Serves 3-4

1 lb Line Caught Striped bass fillets 4 oz hand picked blue crab meat

Chanterelle Cream Sauce
4 tbs wild purveyors A
mish Roll butter
1 pint heavy cream 1 cup white wine
2 tbs minced garlic
2 small shallots minced
4 oz wild purveyors chanterelle mushrooms
2 tbs fresh chopped parsley
2 tbs chopped thyme
1 /2 tbs corn starch (optional)
Salt and pepper to taste

Crunchy Yellow Romano Bean Cakes
1.5 lbs Local yellow Romano beans
2 cups purple haze carrot strips
1/2 cup grated Parmesan cheese
2 Chopped Green onions
1 egg
1 cup seasoned bread crumbs
2 tbs virgin olive oil
Salt and pepper to taste

In a large sauté pan add butter shallots and garlic and let simmer over medium heat stirring occasionally for 3-5 minutes until brown. Then add white wine and chanterelle mushrooms and continue to simmer over medium heat until the mushrooms have absorbed most of the wine. Then add heavy cream and thyme, parsley and continue to simmer for 10 mins or until the desired thickness is achieved.

Steam the Romano beans for 5 minutes, then purée in a food processor. Strain excess liquid and place into a medium size mixing bowl. Add breadcrumbs, purple carrot , parmesan cheese, strips, green onions, 1 egg, mix and form into 1.5 inch thick patties. Pan fry patties over medium high heat for 4 minutes on each side or until they become golden brown.

Place striped bass skin side down on an oiled baking pan. Add light salt and pepper to both sides of the bass. Broil on high heat for approximately 5 minutes per inch. Once the bass is done, place on top of the Cruchy bean cake, liberally apply crab meat pieces to the bass, and top with the chanterelle cream sauce! Garnish with chopped parsley and.... - enjoy !!!
Luke Wholey


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