CHEF TIM MULLEN
Baltimore Marriott Waterfront Hotel
700 Aliceanna Street
Baltimore, MD 21202
410-385-3000
About CHEF TIM MULLEN
A 15-year veteran of the Renaissance team, Chef Mullen began his culinary career in 1985 at the Stouffer Westchester property as Chef De Partie. He has served as Banquet Chef and Executive Sous Chef and Executive Chef with the organization. As Executive Chef at the Renaissance Harborplace Hotel, including Windows Restaurant, he was recipient of AAA’s exclusive three Diamond ward. Today, Chef Mullen is the Executive Chef of the incredible Baltimore Marriott Waterfront Hotel . An alumnus of the Culinary Institute of America in Hyde Park, NY, Chef Mullen is a member in standing of the Advisory Board of Restaurant Digest Mid-Atlantic Region. Chef Mullen is extremely active in many charitable events like Meals on Wheels and those especially involving Leukemia and Lymphoma.
A recipe from CHEF TIM MULLEN…
Crab Crusted “George’s Bank” Cod,
Sweet Corn Butter Sauce, Roasted Tomato Oil
Serves 4
Fish
4 ea 4 to 5 oz cod fillets
6 oz crabmeat
1 tbsp mayonnaise
1 each egg
2 tsp old bay or seafood seasoning
1 tsp dry mustard
½ tsp baking powder
6 dash Worcestershire Sauce
Few dashes hot sauce
1 tbsp minced chives
1 slice white bread crust removed, very small dice
Sauce
2 ears corn on cob
6oz. ½ n ½
2 shallots, small dice
2oz white wine (chardonnay)
1tsp. olive oil
1tsp. butter
1tbsp. flour
1 piece of aluminum foil, large
Tomato Oil
4 roma tomato’s
1 tbsp tomato paste
1/2 cup olive oil
¼ cup white vinegar
Pinch Grey or Sea Salt
For Corn Butter Sauce
Shuck and remove silk from corn, rub lightly with olive oil, wrap in foil to make a pouch and cook in 400 degree in oven 30 minutes until corn kernel’s are soft, remove set aside, when cool enough remove kernels from cob set aside.
In a sauce pan, sauté the shallots in the oil and butter until soft.
Add the flour, stirring over medium heat for a few minutes; flour should absorb all of the butter, then whisk in white wine, 1/2 and ½ ,and corn kernels, simmer for 8 to 10 minutes, purée in blender till smooth, strain, taste
For Tomato Oil
Cut tomato’s in ½ squeeze out as much water as possible, rub lightly with some of the olive oil and roast in 400 degree oven until soft and lightly browned in color approx.25 to 30 minutes.
When lightly browned add tomato paste to tomato’s, mix and roast another 5 minutes, allow to cool.
When cool puree tomato’s in blender or food processor, add all remaining oil, vinegar and season to taste with grey salt, set aside.
For Fish
Mix in a bowl the mayo, egg, old bay, mustard, baking powder, Worcestershire, hot sauce and chives until blended. Add diced bread then fold in crab until mixed.
Split the mixture between the 4 fish fillets top each one and spread evenly.
Bake fish in 400 degree oven approx 15 minutes until golden brown.
For service place fish fillets in center of plate, spoon corn sauce around fish and drizzle a little tomato oil on sauce. Serve with your favorite fresh seasonal vegetables
Enjoy