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They say that special occasions call for special restaurants. You want the food to be fantastic. But there are other ingredients that go into a celebratory meal. “Tre Marie” is casually elegant, with nicely spaced tables and comfortable chairs. Overall it has a special intimacy that is a pleasing experience for anyone who has ever been in a restaurant.
Service matters at Tre Marie. You get a warm welcome and waiters who are attentive but not obtrusive and willing to recommend choices that turn out great.
Tre Marie started off in 1967 as a family business and remains so to this day. Three generations have gone into making this restaurant something special. The menu isn’t large but everything they make in this Italian-style restaurant is exceptional.
I brought two friends there as one was celebrating a birthday. Two hours of spectacular food in a warm atmosphere bathed our souls in contentment. There’s no other way to say it. Good company, good food, good wine and a pleasant atmosphere made this a beautiful memory for my friends.
While my friends went with the traditional Italian offerings, I went for the fish. It was so tasty that I had no choice but to ask for the recipe, which they were pleased to give me. I, of course have no choice but to share my good fortune with you.
Truit Tre Marie
2 fish fillet
2 whole lemon peels grated (keep juice of lemon)
1 orange peel grated (keep juice of orange)
4 onions finely chopped
2 cups fish stock or broth
Basil
Other veggies (broccoli, zucchini, carrots, etc.)
1. Grill fish.
2. Stir fry onions until translucent.
3. Add citrus peels.
4. While this is simmering, add juice and then basil and fish stock.
5. Steam veggies (microwave steam for 5 minutes or pan steam for 8).
6. Put 1/4 veggies in wide soup bowl. Layer fish and veggies.
7. Add citrus broth and serve. Salt (or substitute) and pepper to taste.
If you can’t find fish stock (cube or readymade broth) then the recipe below is one for you. It is a variation of a traditional fish broth and tastes great. It’s a great hangover soup for those foolish enough to overdo it the night before.
Will’s Fish Broth
2 lbs fish heads
2-3 sprigs of parsley
1 medium onion chopped
1 cup celery finely chopped
1 pinch thyme
2 bay leaves
1/ 4 teaspoon celery salt
1 clove garlic crushed
1 cup wine (preferably white—optional)
3-4 cups water (4 if no wine)
Salt (or substitute) and pepper to taste
1. Throw everything in a pot and bring to a boil.
2. Lower temperature and simmer for 20 minutes.
3. Pour through a strainer. |
