NEW YORK (CBSNewYork) – Chef Ryan Solien of the Montauk Yacht Club Resort & Marina stopped by with a tasty twist on a seafood dish.

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Click here for a printable version of this recipe (.pdf)

Roasted corn and pepper salsa, spicy tomato saffron broth

Spicy Tomato Saffron Broth


  • Olive oil
  • 1 parsnip
  • 1 Carrot
  • 1 large red onion
  • 6 cloves garlic
  • Pinch dried oregano
  • Dry red wine
  • Salt and pepper to taste
  • Red chili flake to taste
  • 1 16oz cans san marzano tomato
  • Large pinch of saffron threads
  • 16oz water


  1. Saute all vegetables, garlic and oregano in olive oil until slightly carmelized.
  2. Deglaze with red wine
  3. Salt and pepper and red chili flake to taste
  4. Simmer for 30 minutes
  5. Steep saffron threads in hot water for 30 minutes
  6. Puree tomato sauce in food processor or with immersion blender
  7. Combine with saffron broth
  8. Check seasoning

Roasted corn and Pepper salsa


  • Olive oil
  • 2 ears of corn cut from cob
  • 1 jalapeno seeded and diced
  • 1 red onion diced
  • 1 red pepper diced
  • 4 tbs lime juice
  • Salt and pepper to taste
  • Chopped cilantro


  1. Toss all vegetables in olive oil
  2. Season with salt and pepper
  3. Place on a sheet tray and roast in a 400 degree oven until slightly carmelized(approximately 12 to 15 minutes)
  4. remove from oven and allow to cool
  5. After cool place in mixing bowl add lemon juice, olive oil and cilantro to taste, check seasoning for salt and pepper.
  6. Toss and set aside for plating

Pan Fried Fluke With House Rolled Squid Ink Fettuccini

Squid Ink Fettuccini


  • Fettucini
  • 4 qts boiling water
  • salt


  1. Bring water to a rolling boil and season with salt (tastes like the ocean)
  2. Add pasta
  3. After approx. 30 seconds stir to keep pasta from stick together
  4. Cook until al dente (cooking times will vary depending on if your using fresh or dried pasta)



  • 2 6 to 8 oz fillets of fresh fluke (trout, hake, flounder if fluke is not available)
  • Blackening seasoning
  • Flour
  • Salt and pepper to taste
  • Butter
  • Olive oil


  1. Generously dust fillets with blackening seasoning(available at any fine retailer)
  2. Season with salt and pepper
  3. Dredge in flour and dust off excess
  4. In a warm pan add butter and olive oil
  5. Carefully add fillets laying them in pan away from yourself(if oil splashes it will go away from your hand)
  6. Gently sauté on each side approximately two minutes on the first and a minute on the second. ( when flesh is firm to touch, careful not to overcook.)
  7. Remove from pan and place on paper towel and begin to plateBONUS: Watch His Appearance On The Couch

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