McCormick & Schmick's Seafood Restaurants, Inc. has more than 50 affordable upscale casual dining restaurants that specialize in fish and other seafood dishes in 21 states and the District of Columbia. Half of these restaurants are located in buildings included in the National Register of Historic Places. Each restaurant's menu is printed daily and contains between 85 and 100 made-to-order dishes that incorporate local, regional, national, and international species of seafood and 30 to 40 varieties of fresh fish. The company operates primarily under the McCormick & Schmick brand. Its other names include M & S Grill, McCormick's Fish House & Bar, and Spenger's Fresh Fish Grotto.
McCormick & Schmick's Recipe
1 (6 oz.) salmon filet
as needed seasoning/oil to grill
1-1/2 ounces bearnaise sauce, prepared (recipe below)
1 1/2 ounces crab meat, warm
3 asparagus stalks, cooked
4 ounces roasted potatoes, prepared
Season and grill salmon. Top with bearnaise sauce and warmed crab. Lay asparagus off the meat so the tips face the left side of plate and the stalks lay down to the plate. Add potatoes. Serves 1.
2 tablespoons shallots
1 teaspoons whole peppercorns
2 tablespoons dried tarragon
6 ounces tarragon or red wine vinegar
6 ounces white wine
1/4 cup water
12 egg yolks
1-1/2 cups egg yolk, pasteurized
1 tablespoon Tabasco
3 tablespoons tarragon, fresh chopped
Make a reduction of the first five ingredients as you would for a beurre blanc. Strain and reserve.
Combine yolks and water over simmering water, and whisk. Remove from heat and slowly whisk in butter. Whisk in the reduction and Tabasco and blend. Fold in fresh tarragon.