Dining in--Minneapolis/St. Paul cookbook

To complement the exquisite specialty of the cuisine, Shipside is decorated like a seafaring vessel. The restaurant’s rough walls are hung with ship wheels, lobster crates, ropes, nets, and other well-worn fishing gear, while tableside aquariums establish an undersea tranquility. Miniature ships’ lanterns and seagreen runners on the tables are in keeping with the pewter dinner plates. Then, the serving and kitchen staff is as skilled as any ship’s crew, with Jean-Pierre functioning as captain: “What I say is what I want to get. Either they work for me, or they’re out. They’ve all got to be good—or they wouldn’t be here.” That's the kind of tight ship that produces smooth sailing at Shipside. Radisson South Hotel Highway 100 and I-494 Bloomington OYSTERS ROCKEFELLER 3 packages frozen chopped MORNAY SAUCE spinach, thawed 2 dozen oysters on the 2 tablespoons butter half-shell, freshly 3 medium-size shallots, opened very finely chopped 3 tablespoons shredded 2 cup Pernod Swiss cheese Y% teaspoon salt 3 tablespoons shredded Ys teaspoon pepper cheddar cheese 1. Squeeze most of the water from the spinach. In a sauté pan, melt the butter. Add the shallots and cook them over medium heat until transparent, approximately 5 minutes. Add the spinach and cook for 10 minutes. Add the Pernod, salt, pepper, and approximately one-third of the Mornay Sauce; simmer over low heat for 5 minutes. Correct the seasonings, then remove the spinach from the heat and let cool. . Preheat oven to 375°. . Arrange the oysters on rock salt divided among six individual ovenproof dishes. Cover each oyster with spinach and place in preheated oven for 10 to 15 minutes. Remove from the oven and preheat broiler. Top each dish with the remaining Mornay Sauce. Sprinkle with the shredded Swiss and cheddar cheeses and place under the broiler to glaze, approximately 1 to 2 minutes. Serve immediately. WN MORNAY SAUCE 1 2 cups milk Ya teaspoon salt 1 tablespoon flour Dash of white pepper 10 ounces aged Swiss 2 egg yolks cheese, shredded In a saucepan, bring the milk to a boil. Make a roux by blending the flour and 1 tablespoon water. Add the roux to the milk and whisk over low heat until smooth. Add the cheese, salt, and pepper. Simmer for 10 minutes. Let cool slightly. Beat the egg yolks slightly and stir into the sauce. The critics as well as the customers rave over this dish. “Every restaurant in town should have this recipe,” they tell me. hr FISH MARKET CHOWDER Ys pound white fish Y% teaspoon white pepper Ya cup butter 2 teaspoons dry granules 2 small onions, diced of chicken bouillon Y% head celery, diced Y, pound salad shrimp Ys teaspoon saffron 44 pound baby scallops % cup flour 2 ounces snow crabmeat, Ya cupcanned clam juice , coarsely cut 1 teaspoon all-purpose Ya pound shucked clams seasoning salt with juice 42 teaspoon salt 1. Poach the fish in 1 cup boiling water. Reduce heat and simmer, uncovered, until tender. Cut the fish in chunks and set aside with its liquid. 2. In a large sauté pan, melt the butter and sauté the onions, celery, and saffron over medium heat until transparent, approximately 5 minutes. Stir the flour into % cup cold water to make a roux. Add to the sautéed mixture, stirring, and cook 15 to 20 minutes over medium low heat. Do not allow to brown. 3. Add the clam juice and 1 quart water; stir well. Add the seasoning salt, salt, white pepper, chicken bouillon, fish with liquid, shrimp, scallops, crabmeat, and clams. Bring to a slow boil. Simmer until the roux has cooked well into the stock, approximately 20 minutes. Correct seasonings if necessary and serve. This soup is a real trademark of the Radisson Hotels, and many of our customers order it as their main course SHIPSIDE SALAD 1 head iceberg lettuce, 3a. cup VILTOFT DRESSING coarsely torn (approximately)