Thursday, August 12, 2010

Recipe Gold from Metro Brasserie

Located in downtown Scottsdale’s SouthBridge district, Metro Brasserie & Bar is a unique neighborhood restaurant featuring rustic French country cooking with influences from the American South. Selections range from house-made pâté and sausages, to mustards and breads. The restaurant offers breakfast, lunch, dinner and late night eats in the Metro dining room or outdoors on the Patio overlooking SouthBridge’s town square. The Seafood Raw Bar selection showcases the finest and freshest shellfish, flown in daily. Metro Brasserie is wonderful for a quick bite or equally as charming for a long leisurely lunch or dinner.

Rustic French country cooking with influences from the American South
Metro’s Breakfast consists of French and Cajun inspired favorites such as Eggs Benedict, Crepes de Jour, grilled Andouille Sausage and artesian Grits with Eggs, or our own addictive Beignets. The restaurant also offers freshly brewed Coffee, freshly squeezed Orange or Grapefruit juice, and signature "Hangover Cocktails.

Lunch and Dinner feature French classics including Fruits de Mer, Beef Burgundy, slow cooked Rabbit, and a variety of Salads and Sandwiches. Each night Metro Brasserie features “Dinner for Two”; including authentic dishes such as Cassoulet and Bouillabaise that are served with a half liter Carafe of wine. In addition, Metro also features a late night menu with restaurant favorites until 2 am.

Today we are lucky enough to be sharing a Labor Day Recipe from executive chef Chef Christopher Mayo.


YIELD: 2 Portions
(for the Sole)
2 6 oz. pieces of Sole
Kosher Salt
(for the spinach)
4 oz. baby spinach
1 oz. basil leaves
1 tablespoon of unsalted butter
(for the Lemongrass Vierge)
1 small shallot, minced
3 Roma tomatoes, peeled, seeded and diced
1 tablespoon of lemon segments, diced
1 tablespoon of minced chives
1 pinch of minced Thai chilies (optional)
1 stalk of lemongrass, rough chopped
4 fluid oz. of extra virgin olive oil


1. To prepare the Vierge- warm the olive oil and lemongrass to just below a simmer
2. Remove from heat and allow to steep for 20 minutes
3. Remove the lemongrass from the oil and add the shallots- cook gently until softened.
4. Add the tomatoes, Thai chili, and lemon segments and cook over low heat for an additional five minutes to allow the flavors to meld
5. Add the chives and season to taste with salt
6. Hold warm until ready to use
7. To prepare the sole, bring a pan of lightly salted water to just below a simmer and gently poach the fish
8. To test for "doneness", insert a metal skewer into the center of the fish and hold for 5 seconds
9. Remove the skewer and hold against the inside of your wrist-the fish is done if the skewer is warm to the touch
10. While the fish is poaching, sauté the spinach and basil leaves in butter over medium heat until wilted; season to taste with salt
11. Drain well on a paper towel before using
12. To assemble the dish, place a small pile of spinach in the center of the plate, top with the halibut and spoon the Vierge over and around the fish.

Metro Brasserie
7114 E. Stetson Drive, Suite 105
Scottsdale, AZ 85251.

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