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Czechvar Warm Potato
Salad with Poached Sea
Bass
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Ingredients:
Serves
6 |
1
lb red bliss potatoes,
quartered
1 lb sweet potatoes, peeled
and diced to 1”
cubes
1
cup red onion, finely
chopped
1 tsp fresh garlic,
minced
¼ cup fresh parsley,
finely chopped
¼ cup fresh chives,
finely chopped |
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Preparation: |
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Boil the potatoes in
lightly salted water until fork tender,
about 20 minutes. Drain well, and while the
potatoes are still warm toss with the
freshly chopped onion, garlic, parsley,
chives and Czechvar beer
dressing.
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Czechvar Beer
Dressing
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Ingredients: |
½
lb apple wood smoked bacon, cut into ½”
strips
½ cup green onions, finely
chopped
1 tsp fresh garlic,
minced
1 bottle Czechvar
Beer
2-Tbsp Dijon
mustard
½ cup olive
oil
½
tsp sea salt, to
taste
Fresh
ground black pepper, to taste |
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Preparation: |
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Sauté bacon until crisp,
drain and set aside, reserving a bit of
bacon grease in bottom of pan. Add green
onions and garlic to pan and sauté for 1
minute. Deglaze with Czechvar beer and
simmer to reduce beer by half. Remove from
heat, whisk in Dijon mustard, sea-salt,
pepper and drizzle olive oil in while
continuing to whisk until well
blended.
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Czechvar Chilean Sea
Bass
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Ingredients: |
Six 6oz center cut filets of
Chilean sea bass
2 Tbsp
butter
Sea
salt
Fresh
pepper
2 bottles Czechvar
Beer |
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Preparation: |
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Rub the butter across
bottom of 9x13” baking dish. Arrange fish
in dish, season with sea salt and fresh
ground pepper, add Czechvar beer and bake
in 400* oven for 12-15 minutes. Serve over
warm potato salad
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Created by Chef Marc
Felix
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Enjoy!
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Photo by J. C.
Romero
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BACK
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This
page last
updated
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Calendar of
Events
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Look-out for
Chef Marc
Felix’s
upcoming
book
"
The Mad
Chef,
Unleashed
and
Dangerous"
Coming
Soon!
Read
More
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NEWS
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Stay
Tuned
Soon you
will be
able to
enjoy here
the
new,
Marc’s
videos!
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Visit
Chef Marc
Felix's
New Photo
Gallery
Click
Here
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Deidre
Pujols
cooks
with
Chef Marc
Felix
Click
Here
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Master
Brewer
Guillermo
A.
Moscoso
and Chef
Marc
Felix
join forces
to
demonstrate
how
delicious
can
be…
"Cooking
with
Beer"
Click
Here
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Chef
Marc
Felix’s
artistic
collaboration
around
the
world
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Mimi
Oka
and
Doug
Fitch
have
created
multi-sensory
experiences
known
as
Orphic
Feasts.
They
both
went
to
cooking
school
in
Paris.
Together
they
emerged
as
the
world's
only
sustenance
artists,
making
works
of
art
in
edible
media.
Please,
visit
their
Web
site
and
enjoy
Mimi,
Doug
and
Marc’s
exceptional
work
of
art.
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WWW.ORPH.COM
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KSDK-TV
News
Channel
5
ST. Louis,
MO.
Chef MArc
Felix's
Live
Interview
with
Jennifer
Blome
Read
More...
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Raised in
the Savoie
region of
France,
Chef Marc
Felix is a
graduate of
the
prestigious
Le
Fontanile
Ecole de
Cuisine
His resume
includes
award-winning
competitions
in France,
guest
chef at
The
James Beard
House
opening
five-star
restaurants,
launching
three
Ritz-Carlton
hotels
and
a special
events chef
for
Anheuser-Busch
Companies
Now,
he can
be
your chef
as
well!
Learn
How...
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