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I met Chef Caleb Lentchner in early April 2010 while
having dinner at the Marsha Brown Creole Kitchen and Lounge, where he is
also the General Manager. This Johnson & Wales culinary arts graduate has
honed his career working at top hotels, and no matter how elaborate they might
have been architecturally speaking, working at Marsha Brown Creole Kitchen and
Lounge is probably the most unusual, as it was a former church where gorgeous
stained glass windows add the perfect ambient spice to complement the Creole
cuisine.
Chef Caleb Lentchner
At Marsha Brown Creole Kitchen and Lounge, this native New
Yorker has the opportunity to uphold the tradition of Louisiana hospitality
where many of the recipes on the menu have been handed down from Marsha Brown's
family, yes, there is indeed a Marsha Brown, as well as to create his own
Creole traditions with his recipes.
Chef Caleb Lentchner graciously shares his recipe for
Seafood Court Bouillon - Creole Style Bouillabaisse, which features a lovely
mélange of lobster, salmon, redfish, scallops, crawfish, and mussels
deliciously paired with onions, scallions, green pepper, garlic, tomatoes,
spices, that are enhanced with red wine and clam juice.
Seafood Court Bouillon - Creole Style Bouillabaisse
Serves 6
Fish Ingredients:
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8
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Ounces
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Lobster Meat
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12
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Ounces
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Salmon Fillets
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12
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Ounces
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Redfish Fillets
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4
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Each
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Scallops (U-10 size)
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8
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Ounces
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Domestic Crawfish
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16
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Each
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Mussels
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Sauce Ingredients:
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¼
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Cup
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Vegetable Oil
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¼
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Cup
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Flour
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1
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Teaspoon
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Fish Stock
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¼
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Spanish Onion
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1
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Rib
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Celery
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2
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Scallions
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1
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Green Pepper
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1
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Tablespoon
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Garlic, peeled
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1/3
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Quart
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Clam Juice
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1
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Cup
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Red Wine
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25
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Ounces
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Diced Tomatoes
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½
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Ounce
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Fresh Lemon Juice
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2
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Bay Leaves
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1
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Pinch
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Cayenne Pepper
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1
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Pinch
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Thyme
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1
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Pinch
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Salt
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1
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Pinch
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Ground Black Pepper
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Method: In a large heavy saucepan, heat oil over
medium heat. Add the garlic and vegetables and cook for 5 minutes. Add the
green pepper, celery, and scallions and cook, stirring frequently for 5
minutes, or until softened.
Use the side of a spoon to break up the tomatoes. Stir in
the lemon juice, bay leaves, cayenne pepper, and thyme. Season to taste with
salt and black pepper. Reduce the heat to low and cook, partially covered, for
25 - 30 minutes or until the sauce has thickened.
Add the lobster meat, salmon fillets, redfish fillets,
scallops, crawfish, and mussels in the sauce and cook, covered, over low heat
for 10 - 15 minutes, or until the fish is opaque and flaky. Garnish with micro
greens.
Marsha Brown Creole Kitchen and Lounge Dining Room
Marsha
Brown Creole Kitchen and Lounge is open for Dinner Monday through Thursday from 5:00 pm until 10:00 pm, Friday from 5:00 pm until 11:00 pm, Saturday from 4:30 pm until 11:00
pm, and Sunday from 4:30
pm until 9:30 pm.
Read
about Marsha Brown Creole Kitchen and Lounge in the Restaurants
section.
Marsha Brown Creole Kitchen and Lounge
15 South Main Street
New Hope, Pennsylvania 18938
United States
Telephone: +1-215-862-7044
Fax: +1-215-862-7077
Website: www.MarshaBrownRestaurant.com
Read about Bucks County in the Destinations, Restaurants, and Chefs' Recipes sections.
For information on Bucks County,
please visit the website: www.VisitBucksCounty.com.
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