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Baked Stuffed Salmon

Ingredients

Whole Fresh Salmon - 1
Butter - 4 Tbsp./60 ml.
Onions, diced - 3 Tbsp./45 ml.
Bread Crumbs - 4 cups/1 Litre
Salt - 1 tsp./5 ml.
Pepper - ½ tsp./2 ml.
Water, warm - ½ cup/125 ml.
Sage - 1 tsp./5 ml.
Worcestershire Sauce - 1 tsp./5 ml.

Method

Melt butter in skillet and saute onion until tender. Add dry ingredients, seasonings and enough water to moisten.
Place Salmon in sink and pour boiling water over sides and skin will peel off easily.
Salt cavity and add stuffing. Tie with string. Place 3-4 strips of bacon on top and baked at 400° F. for 1 hour, or until flesh flakes easily.
Remove string, place on platter and garnish with parsley and lemon wedges.
Makes 6 servings (depending on the size of the salmon)

   

To Die For Fish Chowder

2 oz butter
1 medium carrot
1onion, finely diced
1 stick celery finely diced
12 mussels
12 oysters
8 oz white fish
8 oz shrimp
2 Tablespoons brandy
SAUCE:
4 oz butter
1/2 cup flour
1 tsp. salt
4 cups milk
1/4 cup tomato puree
1/2 cup white wine
1 tsp. prepared mustard
9 oz cream
1/4 cup chopped parsley
cayenne pepper to taste
lemon juice to taste
Melt butter in a deep pan. Add vegetables and brown. Chop seafood and add to pan. Add brandy and flambe. Make white sauce by melting the butter in a saucepan on low heat, stirring in the flour and salt and gradually whisking in the milk. Add the tomato puree, wine, mustard and white sauce to the seafood and vegetables. Bring to the boil. Add cream and parsley and garnish with a sprinkle of cayenne. Salt, pepper and lemon juice may be added to taste. serves 6-8

   

Seafood Casserole

Ingredients

Chopped Onions - 2 cups
Chopped Celery - 3 cups
Butter - 3 tbsp.
Salt - 1 tsp.
Pepper - ¼ tsp.
Flour - ¾ cup
Milk - 5½ cups
Old Cheese (grated) - 1 lb.
Cooked Lobster - 10 oz.
Crab Meat - ½ lb.
Cooked Shrimp - ¾ lb.
Cooked Scallops - 1 lb.

Method

Saute onions and celery in butter and add salt and pepper. Bring milk to boil, mix in butter and flour. Add celery, onions and cheese (grated). Stir until cheese is melted and sauce is slightly thickened. Add seafood and simmer for 20 minutes.
Makes 6-8 servings.

   

TROUT OR BASS IN BEER SAUCE

4 tb Vegetable oil
1 lg Onion; diced
2 tb Flour
1 1/2 c Beer
2 tb Brown sugar
1/4 ts Pepper
2 ts Worcestershire sauce
3 lb Trout or bass (6 pieces)
In a large skillet, saute diced onion in hot oil until it becomes translucent. Add flour to onions and, stirring constantly, cook for 2 minutes. Add beer, brown sugar, pepper, and Worcestershire sauce to skillet and heat until sauce thickens. Stir constantly. Carefully place fish pieces in skillet. Cook until fish flakes easily with a fork. Yield: 6 servings

   

Down East Lobster Stew

Ingredients

2 (1 lb) lobsters
½ cup melted butter
¼ tsp. paprika
1½ quart of light cream or homogenized milk

Method

Boil lobsters for 15 minutes. Split lobsters open on a flat pan so as to save the juice. Remove roe (eggs) and all meat, including that from the big claws. Squeeze juice from each small claw. Put meat, juice and roe in a pan with melted butter. Stir so that each piece is buttered. Cover and let stand for about 4 hours.
Heat the cream or milk to just below the scalding point, then add buttered lobster meat and juice, for added color use paprika. If necessary add salt to taste, although in most cases the butter and salty juice should be sufficient.
When the mixture is cool put in the refrigerator for at least 24 hours. Reheat before serving, adding a couple of tablespoons of sherry if desired.
Serves 6.

   

Clam Chowder

Ingredients

Butter - 2Tbsp./ 30 ml.
Onion, diced - ½ cup/125 ml.
Water, hot - 1 cup/250 ml.
Potato, raw, diced - 1 cup/250 ml.
Celery, diced - ½ cup/125 ml.
Clams and juice - 10 oz./284 ml.
Milk - 2 cup/500 ml.
Pepper - ½ tsp./2 ml.
Salt - 1 tsp./5 ml.

Method

In saucepan, melt butter. Saute onion and celery.
Add water, and diced potato. Cook until potato is tender.
Add clams and juice, milk, salt and pepper. Simmer over low heat for 20-25 minutes.
Serves 4.

   

BAKED WHOLE FISH

3/4 lb Salmon, whole; or trout
2 tb Butter; or margarine
2 c Asst vegetables; sliced
4 sl Bacon
Cover broiler pan rack with foil. Place bed of assorted sliced vegetables on foil. Lay fish on vegetables and put bacon slices on fish. Bake at 425F for 20-30 minutes or until flesh flakes easily with fork. Transport fish and vegetables to platter. Yield: 4 servings

   

Shrimp SKILLET

12 jumbo shrimp, peeled and cleaned
1/2 tsp. garlic, minced or pressed
2 tsp. chopped fresh parsley
3 T sliced green onions
juice of 1/2 lemon
3 T softened butter
2 oz. white wine
salt and pepper to taste
Add wine to a skillet and reduce by half. After reduction, add garlic, parsley, green onion and shrimp. Simmer shrimp mixture for about two minutes, then reduce heat to low and add softened butter to create a nice smooth sauce. Add salt, pepper and lemon.

   

Roasted Cedar Plank Salmon



2 pound salmon fillet
3 T vegetable oil
1 1/2 T soy sauce
1 1/2 tsp. chopped garlic
1/2 tsp. salt
1/4 tsp. white pepper
1/3 cup Rye or Scotch Whisky
1 T brown sugar
Place salmon filet in a long shallow dish. Mix togther all ingredients and pour over the salmon filet. Marinate for 1/2 hour.
Pre-heat oven to 400°F. Place the cedar plank directly on the oven rack and bake for 8-10 minutes. This will lightly toast the wood. Remove the plank from the oven and rub with a thin coating of olive oil while plank is still hot. Place salmon directly on the hot plank and roast on the plank for about ten minutes.

   

SEAFOOD NEWBURG
(serves 4)

Two 1 lb. Lobster-1 claw per person, 1/2 tail per person
8 Jumbo Sea Scallops
8 Large Shrimp
1 Shallot Minced
1/2 Cup of Heavy Cream
1/2 Cup Clam Juice
1 Cup of Tomato Puree
1/4 Cup of Brandy
1/4 Cup Sherry
1 Tablespoon of Tarragon
1 Tablespoon of Chervil
3 Tablespoons of Olive Oil
Steam and shell lobsters. Crush shells and set aside for sauce. Peel and de-vein shrimp. Reserve shells for sauce. Heat olive oil to high temperature. Add lobster and shrimp shells. Saute briefly. Add shallots. Add brandy and flame. Add tomato puree, sherry and clam juice. Simmer for approximately 10 minutes. Strain shells. Add heavy cream, shrimp, scallops and lobster. Cook for approximately 5 minutes. Finish with fresh herbs.

   

Lobster Bisque

2 1/2- to 2-pound (6.8- to 9-kg) live lobsters
1 shallot, minced
3 tablespoons (50 mL) olive oil
1/2 cup (125 mL) brandy
1/2 cup (125 mL) white wine
1 CUP (250 mL) mirepoix (celery, carrots and onions) , finely chopped
1 clove garlic, crushed
6 parsley sprigs
1 sprig tarragon, chopped
1 bay leaf
1 cup (250 mL) crushed tomatoes (or tomato puree)
1 1/2 quarts (1.4 L) chicken or fish stock
Salt and white pepper to taste
2 tablespoons (25 mL) unsalted butter
3/4 cup (175 mL) flour kneaded together with 1/4 cup (50 mL) unsalted butter
1/2 cup (125 mL) cream
8 1/4inch (6-mm) thick baguette slices, toasted
4 tablespoons (60 mL) sour cream
2 tablespoons (25 mL) minced chives
Stun the lobsters by piercing them through the head with a knife, at the centre point just about a half-inch behind the eyes. Cut the lobsters up as follows: each claw cut in half, arms split; body quartered; tail split in half. (When cutting, place a pan underneath the cutting board, so that any juices that run out of the lobster can be added to the vegetables during the sweating.)
Saute the shallot and the lobster pieces in the oil, sprinkle lightly with salt and pepper, until the shells are bright red (about six minutes). Add the brandy, stand back from the stove and carefully ignite. Allow to cook a minute or so, then extinguish with the white wine. Remove lobster with a slotted spoon, and set aside to cool.
Crack the shells, carefully remove the meat and cut into 1/4inch (6-mm) pieces. Crack all of the lobster shells into one-inch (25-mm) pieces, place in a food processor and pulse into even smaller pieces. Set the meat and shells aside. Add the mirepoix, garlic, parsley, tarragon and bay leaf to the pan, and sweat over medium heat for about 10 minutes. Add the chopped shells, tomatoes, stock, salt and pepper, and simmer very slowly for 30 minutes.
Place some of the hot liquid in a bowl, and beat in the butter and flour paste. Return this paste to the simmering ingredients and blend thoroughly. Simmer another 15 minutes. Strain the bisque through a medium-holed strainer, using the ladle to pound the solids, extracting every last bit of liquid. Return to the pan, add the cream, and adjust seasoning. Add the diced lobster meat, and serve garnished with the baguette slices spread with sour cream and sprinkled with chives.

   

Lobster Salad

1 Medium lobster, live or cooked
1 bay leaf
1 sprig thyme
11/2 pounds (681g) new potatoes, scrubbed
2 ripe tomatoes
4 oranges
1/2 head chicory or radicchio
1 head Boston lettuce
1/4 cup (50mL) extravirgin olive oil
1 can (7oz./196g) young artichokes in brine, quartered
1 small bunch tarragon, chervil or flatleaf parsley to garnish

Dressing
2 tablespoons (25mL) centrated orange juice,
6 tablespoons (90 mL) unsalted butter, diced
Cayenne pepper
Salt
If the lobster needs to be cooked, add to a large pan of salted water with the bay leaf and thyme. Bring to a boil and simmer for 15 minutes. Cool under running water. Twist off the legs and claws, and separate the tail piece from the body section. Break the claws open with a hammer and remove the meat intact. Cut the tail piece open from the underside with a pair of kitchen shears. Slice the meat and set aside.
Bring the potatoes to a boil in salted water and simmer for 20 minutes. Drain, cover and keep warm. Cover the tomatoes with boiling water and set aside for 20 seconds to loosen their skins. Cool under running water and slip off the skins. Halve the tomatoes, discard the seeds, then' cut the flesh into large dice.
To segment the oranges, remove the peel from the top, bottom and sides with a serrated knife. With a small paring knife, loosen the orange segments by cutting between flesh and the membranes. holding the fruit over a small bowl.
Dressing: Measure the thawed orange juice into a glass bowl and set it over a saucepan containing one inch of simmering water. Heat the juice for one minute, remove from the heat, then whisk in the butter, a little at a time, until the dressing reaches a coating consistency. Season to taste with salt and a pinch of cayenne pepper, cover and keep warm.
To Serve: Wash the salad greens and spin dry. Dress with olive oil, then divide between four large serving plates. Moisten the potatoes, artichokes and orange segments with olive oil and distribute them among the salad greens. Lay the sliced lobster over the salad, spoon on the warm butter dressing, add the diced tomato and decorate with spring's of fresh tarragon. Serve at room temperature.

Serves 4

   

SEAFOOD LASAGNA ROLL-UPS


Ingredients (6 servings)

6 lasagna noodles
1 can (15 oz.) Italian style tomato sauce
Filling:
1 pkg.(8oz.) crab flakes or chunks
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 egg
1 Tbsp. dried parsley flakes
1/4 tsp. onion powder
Instructions

Cook noodles according to package directions. Rinse in cold water; drain well. Thoroughly combine filling ingredients with fork. Spread 1/3 cup filling on each noodle. Roll tightly; place seam side down in a 9" square baking pan. Pour tomato sauce over roll-ups. Bake covered with foil in 375° oven for 30 minutes.

   

Stuffed Fillet of Sole
with Lobster Newburg Sauce

Ingredients

Fillets of Sole - 8
Bread - 2 slices
Cracker Crumbs - 1Tbsp./15ml.
Butter - 4Tbsp./60ml.
Dry sherry - 1oz./30ml.
Cheddar cheese, grated - 1Tbsp./15ml.
Salt - ½tsp./2ml.
Lobster meat - ¼cup/60ml.
Milk - ¼cup/60ml.
Sauce
Flour - 2Tbsp./30ml.
Butter - 2Tbsp./30ml.
Milk, warm - ¾cup/180ml.
Cream, warm - ¾cup/180ml.
Dry sherry - 1oz./30ml.
Lobster meat - ¾cup/180ml.
Butter - 2Tbsp./30ml.
Paprika - Sprinkle (about 1/8tsp.)

Method

Cut bread in small cubes. Mix in cracker crumbs, add butter, cheese, sherry, salt and lobster. Mix well.
Divide mixture equally among 8 slices of sole. Roll each slice and tie or skewer.
Pour milk in baking dish and place stuffed fillets in milk.
Bake at 400 F- 200 C for twenty minutes. Remove from baking dish to serving platter.

PREPARE CREAM SAUCE:

Make a roux of butter and flour. Stir over medium heat for about 2 minutes.
Gradually stir in milk and cream. Cook and stir until thickened. Stir in paprika. Saute lobster in butter.
Add sherry. Cook and stir for 1 minute.
Add lobster-sherry mixture to cream sauce. Simmer for 15-20 minutes.
Pour sauce over stuffed fillets and serve.
Serves 4-6.

   

Fiddlehead Soup

Ingredients

4 Tbsp butter
1 lb fiddleheads, washed and drained
4½Tbsp flour
5 cups hot chicken stock
¼ cup light cream
Pinch of nutmeg
Juice of ¼ lemon
Few drops Tabasco sauce
Salt and pepper

Method

Melt butter in large saucepan. Add fiddleheads; season with salt and pepper. Cover and cook 3-4 hours.
Add flour; mix well and cook 1 minute. Add chicken stock and spices. Season to taste. Bring to boil and cook for 30 minutes over medium heat.
Pass soup through food mill. Incorporate cream and sprinkle with lemon juice. Serve.

   

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