Lou Michael's Downtown

Chef Dan Dunn & Lou Michael Huss
25 S. Palafox Place; Pensacola, FL
850-470-9191

Tuna Melt, Lobster Medallions with Skillet Cakes and Roasted Potato Salad,
Salmon Cake Benedict with Caviar

Tuna Melt

• 5 oz. tuna filet
• 1/2 oz. oil
• Salt and pepper to taste
• 1 oz. red onion, cut in thin rings
• 1 1/2 oz. sundried tomatoes
• 7 capers
• 1 1/2 oz. gruyere cheese (2 slices)
• 1/2 oz. butter
• Sourdough bread (sliced)
• Juice of 1/2 lime

Salt and pepper both sides of tuna. Saute in a hot skillet with oil and cook to desired doneness. When done, set aside. In same pan, saute onions, tomatoes and capers lightly. Place over sliced tuna and top with cheese and melt. Butter both sides of bread and toast. Place tuna with topping and cheese between bread and slice in half.

Return to top.

• 4 large Yukon potatoes
• 3 oz. canola oil
• Salt and pepper to taste
• 3 slices smoked bacon
• 1 red pepper
• 1 Tbsp. cider vinegar
• 1 red onion
• 1 tsp. dry mustard

Wash potatoes and cut into small cubes or wedges. Toss in a bowl with oil and salt and pepper. Place in a preheated 375 degree oven and roast until golden brown. Let cool then mix with the rest of the ingredients and chill.

Lobster:

To prepare lobster, place in a pot of simmering water for 7-8 minutes. When cooked, place in an ice bath until cool. Remove tail and claw meat. Lobster meat may also be sautéed in a small amount of butter or oil.

Skillet Cakes:

• 3 eggs
• 6 oz. cornmeal
• 12 oz. milk
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 6 oz. flour
• 3 oz. butter, melted
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 Tbsp. chopped chives
• 5 oz. sugar

Combine all ingredients. Pour 1 oz. portions into a hot skillet and brown on both sides. To serve, place lobster meat next to cakes and potato salad.

Return to top.

• 3 lbs. salmon, poached or smoked
• 1 large red onion, finely diced
• 1 Tbsp. chives, finely diced
• 1 large red pepper, finely diced
• 2 eggs
• 3 1/2 cups Panko breadcrumbs
• 2 tsp. dry mustard
• 1 tsp. cayenne
• 2 oz. ketchup
• Salt and pepper to taste
• 1 1/2 cups cream
• English muffins
• Hollandaise sauce
• Caviar

Poach salmon in a rich court bouillon. When done, place in refrigerator and cool. Saute onions and peppers until soft. Add chives. Place in a bowl and add 2 eggs, mix, then add bread crumbs, dry mustard, cayenne, ketchup, salt, pepper and cream. Break up the salmon into small pieces and add to the bowl. Mix well. Portion into 2 – 2 1/2 oz. cakes. Heat a sauté pan with oil and cook 4-5 minutes until golden brown. Serve with poached eggs topped with hollandaise sauce and caviar.

Hollandaise Sauce:

• 2 egg yolks
• 1 tsp. water
• 1/2 lb. clarified butter
• Juice of 1/2 lemon
• Dash of Tabasco
• Salt and pepper to taste

Whip egg yolks and water in a double boiler, stirring constantly until thickened. Do not scramble eggs. Add butter slowly, stirring constantly. Add lemon juice, Tabasco, salt and pepper.

Return to top.