RESTAURANT
Welcomed at the door by partner Van Hale, guests are at once immersed in a quaintly elegant atmosphere provided by our original town-site house and tasteful table settings. The evening is guided with unrivaled service by our subtle, accomplished staff.
With only 14 tables in our house, we serve an average of 60 guests each night. Reservations are highly recommended.
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"...The best restaurant in Alaska."
~ The Anchorage Daily News
"(The Marx Bros. Café) has probably done more for advancing Alaska's culinary appreciation than any other single restaurant."
~ Diversion Magazine
"The little house on Third Avenue consistently offers the freshest, most innovative, exciting dishes to be had in the state..."
~ The Anchorage Daily News
No wonder Pacific Northwest Magazine's readers picked the Marx Bros. Cafe as their favorite restaurant in 1991.
Conveniently located at:
627 W 3rd Avenue
Anchorage, AK 99501
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Dinner Only
Tue & Wed 6:00 pm–9:00 pm
Thu–Sat 5:30 pm–9:00 pm
Line Caught Alaskan King Salmon
with Potato Crust and Roasted Pepper Coulis
By Chef Jack Amon, Marx Bros. Cafe
Salmon Fillets:
4 6-8 oz king salmon fillets
2 cups roasted red pepper coulis (recipe below)
2 tsp Creole seasoning
2 large raw potatoes
1 tsp salt
1/2 tsp pepper
1/2 cup olive oil
4 tbs snipped fresh chives
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Roasted Red Pepper Coulis:
2 oz butter
1/4 cup all-purpose flour
1/4 cup dry white wine
3 cups chicken stock, hot
2 large red peppers, roasted, peeled, seeded and chopped
1 cup heavy cream
1/2 tsp cayenne
salt and white pepper
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Preparation:
Prepare the Roasted Pepper Coulis and keep warm.
Roasted Red Pepper Coulis:
Melt the butter over medium heat and whisk in the flour.
Cook for 5-7 minutes stirring constantly, do not allow to brown. Whisk in the hot chicken stock and bring to a boil, reduce heat, add the wine, red peppers and allow to simmer for 20-30 minutes.
Transfer food to a processor and puree until smooth. Return to pan over low heat and whisk in cream. Add the cayenne, salt and pepper.
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Fillet Preparation:
Spread the fillets on a clean surface and sprinkle the top of each with 1/2 teaspoon of Creole seasoning. Spread 1 teaspoon of the mustard on each fillet with 1/2 cup of the grated potatoes on the large holes of a grater packing them down well. Sprinkle the potatoes on each filet with salt and pepper.
Heat oven to 375F degrees.
Heat the oil in 2 nonstick skillets over high heat. When the oil is hot, gently slide 2 fillets into each skillet, crust side down. Fry for 3-4 minutes or until the crust starts to brown.
Transfer to the preheated oven and cook for 5-7 minutes or until fish is done.
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To Serve:
Pour 1/2 cup of the Roasted Pepper Coulis onto heated plates. Place one fillet on each, crust side up and sprinkle with fresh chives.
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Makes four servings.
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