Need help deciding how to prepare your meal? Here are some tasty, nutritious and classic recipes that show off our high quality seafood products spectacularly.
Gremolata
Combine onions, garlic, oil, salt and pepper and saute on medium, stirring twice, until softened, about 5 minutes.
To make the gremolata, in a small bowl, combine parsley, lemon rind and garlic; set aside.
Spread onion mixture in 13- x 9-inch (3 L) glass baking dish. Arrange fish over top and sprinkle with gremolata.
Roast fish in bottom third of 425°F (220°C) oven until fish flakes easily when tested, about 10 minutes.
In a large frying pan, heat the oil over moderate heat. Add the garlic and cook, stirring, until it is golden brown on all sides. Using a slotted spoon, remove and discard the garlic. (It is used only to flavour the oil.)
Add the sherry to the pan and boil it for 3 or 4 minutes, or until it is reduced by half. Add the tomatoes with their juice, the salt and a generous grinding of pepper. Bring the mixture to a boil.
Add the cod, reduce the heat to low, partially cover the frying pan and cook for 10 to 12 minutes or until the cod flakes easily with a fork. Gently remove the cod and place the pieces on a platter or 4 individual plates. Keep the fish warm in a low oven while you finish the sauce.
Add the prunes and parsley to the mixture remaining in the frying pan and simmer slowly for about 3 minutes. Taste for seasoning and add more salt if necessary. Spoon the sauce over the fish and serve immediately.
In a medium-sized non-reactive saucepan, combine the stock, salt and water and bring to a simmer. Keep the broth hot over low heat.
In a large heavy saucepan, heat 1 tablespoon of the olive oil and the butter together over moderate heat. Add the leeks and sauté them until they are soft, about 4 minutes. Add the rice and sauté, stirring, for about 2 minutes, or until the grains are coated in oil and butter. Add the wine, stirring until it is absorbed. Add the tomatoes and cook, stirring, until their liquid is absorbed.
Add 1 cup of the hot broth to the rice. Simmer until the liquid is absorbed, stirring often. Continue adding the broth by 1⁄2 cupfuls until you have used all but 1⁄2 cup. Simmer until most of the liquid is absorbed before each addition and stir often. Cook until the rice is almost tender, but still slightly firm to the bite. (This will take about 18 minutes.)
Meanwhile, heat the remaining 2 tablespoons of oil in a frying pan over moderate heat. Add the garlic and sauté it until it begins to soften. Add the shrimp and scallops and sauté them, stirring, for 4 about minutes. (The seafood will not be fully cooked, but will continue to cook in the risotto.) Mix the seafood into the rice. Cook for about 3 minutes longer. The mixture should be very creamy. If it is not, stir in a little more of the broth.
Remove the risotto from the heat. Stir in the chopped parsley. Taste and adjust the seasonings. Transfer the risotto to a heated serving bowl and serve it immediately, while it is still creamy. Serve immediately.
In a small bowl, combine the paprika, oregano, thyme, cayenne, sugar, salt and black epepper. Pat the halibut fillets dry and sprinkle the spice mixture on both sides of the fillets, coating them well and rubbing in the spices with your fingertips.
In a large frying pan, preferably cast iron, sauté the garlic in the oil over moderate heat, stirring frequently, until it is golden brown. Discard the garlic. (It is used only for flavouring.) Add the butter and heat it until the foam subsides. In the fat, sauté the halibut for about 4 minutes on each side, or until it is cooked through.
Transfer the fillets with a slotted spatula to heated plates and serve them with the lemon wedges.
Beginning the night before you wish to serve the brandade, place the salt cod in a deep bowl and cover it with cold water. Soak the cod for at least 18 hours, changing the water once or twice.
In a medium-sized heavy saucepan, combine the water, fennel seeds, garlic and bay leaf. Bring the mixture to a boil, reduce the heat to low and simmer, covered, for 30 minutes. Add the salt cod to the saucepan and bring it to a boil. Turn off the heat, but leave the salt cod on the stove to poach in the cooling liquid for about 30 minutes. Drain the fish, discarding the poaching liquid, and cut it into small pieces.
In two small saucepans, heat the olive oil and the cream separately until they reach a simmer. Do not let them boil. Keep the oil and cream hot.
In a food processor, process the pieces of salt cod for a few seconds. Pour in about 1 tablespoon of the hot olive oil and process again. Repeat the process with 2 more tablespoons of the oil. Then, in the same manner, pulse in 2 tablespoons of the cream. At this point, the brandade should be creamy and have just the right consistency for spreading. If it appears too thick, pulse in a little more olive oil and cream.
Taste the brandade for seasoning and transfer it to a serving bowl. If storing it in the refrigerator, cover tightly.
Put 1 wonton wrapper on a lightly floured surface and mound 1 level tablespoon of brandade in the centre. Brush the edges of the wrapper with water and fold it in half to form a triangle, pressing around the filling to force out air. Transfer the ravioli to a baking sheet lined with waxed paper. Make more ravioli with the remaining wrappers and brandade in the same manner. When all the ravioli are made, cover them with plastic wrap and refrigerate until ready to cook. They may be made up to 2 hours ahead of time.
To make bisque, in a large heavy saucepan, heat the olive oil over moderate heat. Add the tomatoes, onion, garlic, carrots and celery, and cook, stirring frequently, until they are soft but not brown. Stir in the stock, water, wine, cognac, spices and salt. Bring the mixture to a simmer, and simmer, uncovered, for 25 minutes.
Pour the bisque through a fine sieve set over a large bowl, pressing down hard on the solids to extract all their juices. Discard the solids. Return the bisque to the saucepan.
Bring it to a boil and boil until it is reduced to 4 cups. Taste and adjust the seasonings. Keep the bisque hot over low heat.
In a large pot of boiling water, cook the ravioli gently in 2 batches for 6 to 8 minutes or until they rise to surface and are tender. As the ravioli are cooked, use a slotted spoon to transfer 3 of them to each of 6 heated soup plates. Pour the hot bisque over the ravioli and serve immediately.
Cut the fish fillets into large pieces. Lay the fish pieces and the shrimp in a large shallow bowl. In a non-reactive bowl, whisk together the next 7 ingredients. Pour the mixture over the fish, turning it around with a large spoon to coat completely. Cover the seafood and refrigerate for 1 hour.
In a large heavy pot, melt the butter over moderate heat. Add the leeks and cook them, stirring, until they are soft but not brown. Stir in the tomatoes and cook until most of the liquid has evaporated. Add the marinated seafood along with the marinade ingredients. Pour on the boiling stock. Bring the mixture to a boil and boil it rapidly for 10 minutes. Add the mussels and clams, partially cover, reduce the heat and simmer gently for 5 or 6 minutes, or until the shellfish open. Using a slotted spoon, remove the fish and shellfish to a heated platter. Cover the platter and keep it warm in a low oven.
Strain the broth remaining in the pot into a large saucepan, pressing down hard on the ingredients before discarding them. Bring the broth to a simmer, taste and adjust seasonings and pour it into a heated soup tureen. To serve the bouillabaisse, place a slice of toasted bread in each heated soup bowl. Arrange a serving of fish and shellfish from the platter on top. Then ladle on some broth. A spoonful of rouille may be spread on the toast before adding the seafood or it may be served separately.
Remove lobster tails from package. Cut tail in half and remove from shell. Clean vein from the center of each tail.
Bring water to a boil, meanwhile cut leeks. Blanch the leeks for 30 seconds and shock in an ice bath. Remove from ice bath and scrape the film between the layers of the leek. Season with salt and white pepper
Heat the vinegar, water, sugar, and pickling spice until the sugar dissolves. Divide the mixture into 2 and pour it over the julienne onions and mango [make sure to keep separate]. Chill for 2 hours
Salsa Verde: add all ingredients into a food processor except the olive oil. Process until smooth, and then gradually add the olive oil to create an emulsion.
Place pancetta on a sheet pan lined with a silpat. Top with another silpat and bake at 350 for approximately 10 minutes, or until crisp.
Lay prepared leek flat onto plastic wrap, place the lobster tail on top and roll tightly into a tube shape. Tie off the ends and poach for 3 minutes, shock in an ice bath. Remove from plastic wrap. Cut roll into 3 pieces. Serve roll chilled.
To prepare lobster, remove tails from package. Cut tail in half and remove from shell, clean vein from the center of each tail.
Remove the corn kernels from the con cob. Blanch the corn and edamame in salted water (separately). In a small sauté pan, melt the butter and sauté the corn, edamame, and red onion. Season with salt and pepper.
To make vanilla Foam, steep the vanilla bean in the milk for 5 minutes. Foam in the soy lecithin.
For the sauce, sauté the shallot and garlic in olive oil, deglaze with the roasted peppers. Season with Tabasco, Worcestershire, salt, and pepper and simmer for 10 minutes. Remove from heat and puree with cream.
Stir together the the soy sauce, sesame oil and olive oil until well blended. Add lime zest, toss with pea shoots
Sauté lobster tails in butter, about one minute per side, season with salt and pepper.
Preheat oven to 425°F. Mix first 5 ingredients and 3 teaspoons oil in small bowl.
Brush a 9-inch diameter glass pie dish with remaining 2 teaspoons oil. Arrange fish in prepared dish, turning to coat with oil.
Sprinkle fish with salt and pepper. Spoon 1/2 tablespoon sauce over each fillet. Roast fish until just opaque in center, about 12 minutes. Top fish with remaining sauce and serve.
Serve with sticky rice and snow peas or your favourite vegetables.
For crab cakes:
For spicy mayo:
12 small bread rolls
Thaw crab as per package instructions. In a large bowl, gently fold together crab, mayonnaise, parsley, salt, pepper, and onion / pepper mixture. Add 1 cup bread crumbs and stir just until combined, adding more bread crumbs or mayonnaise if needed to achieve desired consistency. Shape crab mixture into 12 (3-inch) patties, using about 1/3 cup of the mixture for each. Transfer to a sheet tray.
Put flour, eggs, and remaining 1 1/2 cups bread crumbs into 3 separate wide, shallow dishes. Working with 1 patty at a time, dredge in flour, then egg, then bread crumbs, shaking off excess each time.
Heat oil in a large, deep skillet over medium heat until very hot but not smoking, about 2 minutes. Arrange 6 patties in skillet and cook, flipping once, until deep golden brown and hot throughout, 6 to 8 minutes. Transfer to a paper-towel-lined plate and set aside. Repeat with remaining patties.
To make spicy mayo: in a small bowl, stir together all ingredients until combined.
Spread a bit of spicy mayo, to taste, on each bun, top with crab cakes. Serve immediately.
Lemon Vinaigrette
To prepare the fish, in a small bowl combine bread crumbs and Parmesan cheese. Dip portions of fish in egg then press gently into crumb mixture.
To prepare the vinaigrette, whisk all vinaigrette ingredients together and chill until ready to serve. Whisk again before serving to blend.
Heat enough oil over medium heat in sauté pan to cover bottom of pan and sauté fish 2-4 minutes per side, turning gently with spatula.
Place fish on serving platter or plate, and drizzle with vinaigrette.
For crab cakes:
Thaw snowcrab meat as per package instructions.
In a large bowl, gently fold together crab, mayonnaise, parsley, salt, pepper, and onion / pepper mixture. Add 1 cup of the bread crumbs and stir until just combined, adding more bread crumbs or mayonnaise as needed for desired consistency. Shape crab mixture into 4 (3-inch) patties, and transfer to a sheet tray.
Put flour, eggs, and 1/2 cups bread crumbs into 3 separate wide, shallow dishes. Working with one patty at a time, dredge first in flour, then egg, then bread crumbs, shaking off excess each time.
Heat oil in a large, deep skillet over medium heat until very hot but not smoking, about 2 minutes. Arrange 4 patties in skillet and cook, flipping once, until deep golden brown and hot throughout, about 6 to 8 minutes.
Prepare eggs your desired way (poach, fried). Slice English muffins in half and toast. Prepare Hollandaise sauce according to package directions.
On top of each muffin add one crab cake with egg and spoon Hollandaise sauce over top.
Preheat the oven to 400°F.
Use a little of the vegetable oil to lightly grease a large baking sheet. Place the turbot fillets on the sheet and brush them with the remaining oil. Bake the fish until it is just cooked through and opaque in the centre, about 10 to 12 minutes.
Meanwhile, in a small heavy non-reactive saucepan over high heat, bring the Vermouth or white wine, red onions and lemon juice to a boil. Continue to boil rapidly, uncovered, until the mixture is reduced to 1⁄4 cup, about 7 minutes. Reduce the heat to low. Add the butter, 1 or 2 bits at a time, whisking until each addition has melted into the sauce before adding more. Remove the pan from the heat and stir in the dill. Season to taste with salt and white pepper.
Divide the turbot fillets among 6 heated plates. Pour the sauce over and around the fillets and serve at once.
In a large non-stick frying pan, sauté the pine nuts in 2 tablespoons of the butter over moderately high heat, stirring frequently, until golden. Add the chives. Remove the frying pan from the heat and, using a slotted spoon, transfer the pine nuts and chives to a dish.
Season the flounder fillets with salt and pepper and dredge them in the flour, shaking off the excess. In the frying pan, heat the remaining butter over moderately high heat until the foam subsides and sauté the flounder until it just flakes, about 2 minutes on each side. Transfer the fish to 4 heated plates and spoon the pine nut mixture evenly over each fillet.
Garnish each serving with lemon wedges.
Preheat the oven to 425°F. Using a pastry brush or paper towel, coat the inside of a baking dish large enough to hold the fish fillets in one layer evenly with 1 tablespoon of the butter. Dry the flounder fillets well and place them side-by-side in the dish.
In a large heavy frying pan, melt the remaining 2 tablespoons of butter over moderately low heat. When the foam subsides, add the shallots or onions and the celery and cook them, stirring occasionally, for 6 or 7 minutes or until they are soft but not brown. Remove the pan from the heat and add the breadcrumbs, diced orange, salt, pepper and orange juice. Toss the mixture together lightly and spread it evenly over the fish. Bake the fish for about 20 minutes or until the topping turns golden brown and the fish flakes easily when prodded with a fork.
In a medium-sized saucepan of boiling water, cook the fiddleheads just until they are tender-crisp. (Test by taking one out of the water and biting into it. Fresh fiddleheads will take a little longer than frozen, thawed.) Drain the fiddleheads in a colander and run them under cold water for a minute or 2 to set their green colour. Drain the fiddleheads well and dry them on paper towels.
In a large bowl, whisk together the sour cream and mayonnaise. Stir in the parsley, tarragon, green pickle relish, onion and chopped eggs to combine well. Add the lobster and fiddleheads and toss to combine with the dressing. Taste for seasoning and add salt and freshly ground black pepper. Cover the bowl and refrigerate for at least 1 hour to allow the flavours to blend.
To serve, line a platter with lettuce leaves. Heap the salad on the platter and garnish it with the lemon wedges.
Heat 3 tablespoons of the oil in large frying pan over moderate heat. Add the garlic and stir just until it begins to soften. Add the squid and cook just until they become opaque, about 3 minutes. Add the wine, reduce the heat to low and simmer, uncovered, until the liquid is reduced by half, about 20 minutes. Add the tomatoes with their juice, the basil, crushed red pepper and tomato paste. Bring the mixture to a simmer again, breaking up the tomatoes with a spoon. Cover the pan and simmer over low heat for 40 minutes longer.
Bring 1⁄4 cup water to boil in a large non-reactive pot over high heat. Add the mussels. Cover the pot and cook until the mussels open, about 5 minutes. (Discard any mussels that do not open.) Transfer the mussels to a colander set over a bowl and let them drain. Reserve the mussel liquid.
When the squid and tomato mixture has cooked, strain the reserved mussel liquid through a fine sieve into the tomato mixture. Simmer the mixture, uncovered, until slightly thickened, about 10 minutes. Add the lobster, shrimp and scallops. Simmer 2 minutes. Do not overcook. Add the mussels and simmer 1 minute longer. Stir in the remaining oil and the parsley. Season the sauce to taste with salt and pepper.
Meanwhile, cook the linguine in a large pot of boiling salted water until just tender but still firm to the bite. Drain the linguine and return it to the pot. Add the sauce and toss gently to coat. Serve on heated pasta plates.
In a small saucepan, bring the wine to a simmer. Stir in the saffron. Remove the saucepan from the heat, cover it and let it stand for 15 minutes.
Heat 1 tablespoon of the olive oil in a large heavy saucepan over moderate heat. Add the chopped onion and garlic cook, stirring, for about 5 minutes, or until they are soft but not brown. Add the fish stock, the tomatoes and their juices, and the saffron-wine mixture.
Simmer the ingredients over moderately low heat, uncovered, for 20 minutes. Add the sausage, mussels and clams. Cover the pot, raise the heat to high and cook until the shellfish open, about 6 minutes. Discard any that do not open.
Meanwhile, spread the cornmeal on a piece of waxed paper or a plate. Season it with salt and freshly ground pepper. Dip each side of the fish fillet pieces in the cornmeal to coat them lightly, shaking off the excess.
In a large heavy frying pan, heat the remaining 2 tablespoons of oil over moderately high heat. Add the fish pieces and cook them until golden brown, about 3 minutes per side. Ladle 1 cup of broth from the saucepan over the fish, cover the pan and cook for 5 minutes longer.
Transfer the fish pieces to 4 heated shallow bowls. Arrange the clams, mussels and sausage around the fish. Top with the remaining broth and sprinkle each serving with a little chopped parsley.
Scrub the mussels under cold water and pull off the beards. In a large heavy pot, combine the mussels with 2 cups of water and bring them to a boil over high heat. Cover the pot and steam just until they open, 3 to 4 minutes. Drain the mussels in a large sieve set over a bowl to catch all the liquid. When the mussels are cool enough to handle, remove and discard the shells. Set the mussels and reserved cooking liquid aside in separate containers.
Rinse out the pot and melt the butter in it over moderately low heat. Add the onion, pepper, leek, carrots, celery, chopped tomato and garlic. Cook the vegetables, covered, until softened, about 7 or 8 minutes. Stir in the fish stock and the reserved mussel liquid. Raise the heat to moderate and bring the mixture to a simmer. Simmer, uncovered, 20 minutes.
Stir in the cod, tomato paste and cheesecloth bag of spices. Simmer 20 minutes (the fish will break up). Stir the cornstarch mixture and add it to the chowder. Simmer, stirring, for about 2 minutes. Stir in the reserved mussels, shrimp, Worcestershire sauce and rum and gently simmer 30 minutes longer. Remove the chowder from the heat and let it stand, covered, for at least 1 hour to blend the flavours. Gently return it to a simmer. Taste for seasoning, adding salt if necessary, and stir in the hot pepper sauce to taste.
Serve the chowder from a large heated soup tureen.
In a 9- or 10-inch nonstick ovenproof skillet, heat butter and oil over medium-high heat. Add onion, mushrooms, salt and pepper. Cook, stirring, until softened, about 6 to 8 minutes.
In large bowl, whisk eggs with milk. Pour into skillet, stirring to combine. Reduce heat to medium-low. Sprinkle with coldwater shrimp, tomatoes and cheese. Cook for 10 minutes or until bottom and sides are firm yet top is still slightly runny. Remove from stove and broil in oven until top is golden brown and set, 3 to 5 minutes. Slice into wedges and serve.
Dressing
Slice mushrooms, pepper, cucumber and carrots. Mix together and set aside
In a large pot of boiling water, cook noodles until tender but firm, according to package instructions. Drain and chill under cold water.
Stir together dressing ingredients until well mixed.
Mix noodles and vegetables in a bowl and add dressing to coat evenly.
Divide into four bowl and top with snowcrab claws.
In a large bowl, stir together the flour, warm water, olive oil and salt just until the mixture is smooth and creamy. Do not overstir. Set the batter aside to rest at room temperature for about 1 hour.
In a large saucepan, bring 1 quart of water to a boil. Drop in the squid, partially cover the pot and let the squid simmer gently for 30 minutes. (They should be quite tender.) Drain the squid pieces well and dry them between pieces of paper towel. Set the squid aside. Dry the cod or haddock, the shrimp and the smelts and set them aside separately.
Using an electric beater or balloon whisk, beat the egg white until it is very stiff and fold it into the batter.
In a deep fryer or a large pot, heat 3 inches of vegetable oil to 375 °F on a deep-frying thermometer. Preheat the oven to 250 °F and line a large baking sheet with paper towels. Deep-fry the squid, cod or haddock, shrimp and smelt separately, first dropping 5 or 6 pieces into the batter and turning them about with a spoon. When they are coated, lift them out and let the excess batter drain off before placing them in the hot oil. Deep-fry the seafood, turning the pieces occasionally, for about 5 minutes, or until they are golden brown. With tongs, transfer the fried pieces to the towel-lined baking sheet and keep them warm in the oven while you fry the remainder. Let the oil return to 375 °F before adding more seafood.
When all the seafood is fried, serve it from a napkin-lined platter and garnish with lemon wedges.
Pat the cod fillets completely dry with paper towels. In a large shallow dish or deep platter, mix together the flour, salt and pepper. Roll the fillets around in the flour mixture to coat them evenly and shake off any excess.
In a large heavy frying pan, heat the butter and oil together over moderate heat. When the foam subsides, add the cod fillets, a few at a time. Do not crowd the pan. Regulating the heat so the fillets do not scorch, fry them for 4 to 6 minutes on each side (depending on their thickness), turning them carefully with a wide spatula.
The fillets are done when they flake easily when prodded gently with a fork. When the fillets are cooked, remove them to a heated platter and keep them warm in a low oven while you fry the remaining fillets in the same manner. Serve as soon as all the fillets are cooked.
The fish for this traditional Newfoundland recipe should be very fresh. The fillets may be served with tartar sauce or simply garnished with lemon wedges. Boiled potatoes are the usual accompaniment but children may enjoy French fries as well.
Preheat the oven to 350°F. Use 1 tablespoon of the butter to evenly grease the bottom and sides of a shallow 2-quart baking dish. In a large heavy saucepan, melt the remaining 3 tablespoons of butter over moderate heat. Add the onions and, stirring frequently, cook them for about 5 minutes, or until they are soft but not brown.
Stir in the flour and blend well. Then, whisking the mixture constantly, pour in the cream in a thin stream and continue to cook and stir over moderate heat until the sauce comes to a boil and is thick and smooth. Stir in the salt, pepper and 1 cup of the grated cheese. When the cheese has completely melted, stir in the lemon juice.
Pat the cod fillets completely dry with paper towels and cut each of them into 2 or 3 pieces. Pour a thin layer of the sauce evenly over the bottom of the prepared baking dish. Cover the sauce with half the fish fillets. Cover the fillets with another thin layer of sauce. Lay the remaining fillets on top and pour the rest of the sauce evenly over all. Sprinkle the remaining 1⁄2 cup of grated cheese over the top. Bake the fish for about 25 minutes or until the sauce is hot and bubbling.
If you wish, you may slide the dish under the broiler for a minute or so to brown the top lightly. Serve directly from the baking dish.
Preheat the oven to 425°F. Lightly grease a large shallow baking dish.
In a bowl, combine the bread crumbs, chopped onion, savory, salt and a generous grinding of black pepper. Stir in 2 tablespoons of the melted butter and the 2 tablespoons of hot water and stir to combine the mixture well.
Dry the fish fillets and lay them side by side on a clean work surface or a large piece of waxed paper. Using a large spoon, divide the bread-crumb mixture evenly among them, spreading it over the fillets. Beginning at the narrow end, roll up each fillet jelly-roll fashion. Secure each roll with a wooden cocktail pick. Place the rolls side by side in the prepared dish.
Combine the remaining 2 tablespoons of melted butter with the lemon juice and pour it evenly over the fish rolls. Bake the rolls for 20 minutes.
To serve, transfer the fish rolls to a heated platter or individual plates.
In a small saucepan, combine the rice with 11⁄2 cups of water and 3⁄4 teaspoon salt. Bring the mixture to a boil over high heat, reduce the heat to low, cover the saucepan and cook for 12 minutes. The rice will finish cooking in the oven.
Meanwhile, in a 10-inch heavy frying pan, melt the butter over moderately low heat. Add the onions and garlic and, stirring frequently, cook them for 7-8 minutes or until they are soft but not brown.
Preheat the oven to 375 ̊F. Scrape the onions, along with any butter remaining in the frying pan, into a shallow 11⁄2-quart casserole dish and spread them evenly over the bottom.
Cover the onions with the rice-and-water mixture and sprinkle with the savory. Cut the cod fillets into manageable-sized pieces that will fit to the edges of the dish. Lay them as evenly as possible over the rice. Sprinkle the fish with the remaining 1⁄4 teaspoon salt, a generous grinding of pepper and the lemon juice. Pour the tomato sauce over the fish and, using the back of a spoon, spread it to the edges of the dish. Cover the top evenly with the grated mozzarella cheese and sprinkle on the Parmesan cheese.
Bake the casserole for 30 minutes, uncovered, or until the cheese bubbles and begins to brown. Serve directly from the baking dish.
Clean the capelin by splitting them the full length of the belly. Remove the fins, heads, tails and bones without cutting through the back of the fish. Sprinkle the capelin generously with coarse salt and set them aside at room temperature for about 40 minutes.
Meanwhile, in a small bowl, cream together the butter, dill and parsley until well combined.
In a shallow bowl, beat the eggs lightly with a fork. Stir together the rye flour and breadcrumbs and spread the mixture on a piece of waxed paper.
Rinse the capelin and dry them thoroughly. Put a small pat of the herbed butter in the cavity of each capelin and press the sides together well. Dip each capelin in egg. Then roll them in the crumb mixture. Arrange the capelin in one layer on a wire rack set over a baking sheet. Refrigerate the fish for at least 30 minutes to firm up the coating.
In a large heavy frying pan, heat 3 tablespoons of vegetable oil over moderately high heat until it is very hot, but not smoking. Working in small batches of 3 to 4 capelin, add them to the oil. Fry the capelin, turning them once or twice, until they are golden brown and crisp. Transfer the capelin to a heated platter and keep them warm in a low oven. Repeat the procedure with the remaining capelin, adding more vegetable oil as necessary. Serve the capelin as soon as they are all fried. Garnish them with the lemon wedges.
Cut a very small slice off both ends of the eggs (so they will stand up) and cut the eggs in half crosswise. With a small spoon, carefully remove the yolks from the eggs. Set the egg whites aside on a platter.
In a small food processor or blender, pulse together the egg yolks, mayonnaise, lobster, onion, mustard and lemon juice until smooth. Season the mixture to taste with salt and freshly ground pepper.
Transfer the lobster filling to a pastry bag fitted with a large decorative tip. Pipe the filling evenly into the egg whites, mounding it up in the centre. Sprinkle the stuffed eggs with a light dusting of paprika and garnish each with a small sprig of parsley.
Cook the rice according to the package directions. Transfer the rice, while still hot, to a large shallow bowl. Sprinkle the rice with as much of the vinegar as necessary to moisten it lightly, tossing it carefully. Cover the seasoned rice with a dampened cloth and keep it at room temperature until ready to use (no more than 2 hours).
Peel the cucumber and cut it in half length-wise. Using a small spoon, scoop out the seeds and discard them. Then cut the cucumber lengthwise into 1⁄4-inch strips. Peel and pit the avocado. Cut it into 1⁄4-inch-thick strips. Place the lemon juice in a small shallow bowl. Add the avocado strips and toss them about with a spoon to coat them with the lemon juice.
Working with one sheet of nori at a time, and with a long side facing you, spread about 3⁄4 cup of the rice in an even layer on each sheet, leaving a 1⁄2-inch border on the long sides. Arrange 1⁄4 of the avocado strips horizontally across the middle of the rice and arrange 1⁄4 of the cucumber strips and 1⁄4 of the crabmeat on top of the avocado. Dab the crabmeat with a small amount of the wasabi. Beginning with a long side, roll up the nori tightly jelly-roll fashion. Repeat the procedure for the remaining sheets of nori. As each roll is assembled, wrap it tightly in plastic wrap and refrigerate it. Chill the rolls for at least 1 hour and up to 6 hours.
When ready to serve, cut each roll with a sharp knife into 3⁄4-inch-thick slices and lay the slices side by side on a platter. Serve the sushi rolls with small bowls of soy sauce, additional wasabi and pickled ginger.
Preheat oven to 425°F. Coat a baking sheet with cooking spray.
Rub cod with 2 teaspoons oil. Season with salt and pepper as desired and place on the prepared baking sheet. Transfer to the oven and roast until the fish flakes easily with a fork, 12 to 15 minutes, depending on the thickness of the fillet.
Meanwhile, heat the remaining 1 teaspoon oil in a small skillet over medium heat. Add shallot and cook. Add tomatoes and cook, next add olives and capers. Stir in the basil and vinegar, remove from heat and taste season as needed. Spoon the tapenade over the cod to serve.
Serve with side salad or your favourite side dish.
Cook bacon for about 5 minutes or until slightly crisp. Drain on paper towel-lined plate, then chop and set aside.
Add the butter and oil to a saute pan on high heat. Salt and pepper the scallops, gently place the scallops in the pan, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should be golden on each side while still being translucent in the center. Set aside for pasta
In a large pot of boiling salted water, cook spaghetti for 8 to 10 minutes or as directed on package, until tender but firm. Drain and return to pot over medium heat.
In a bowl, whisk together eggs, Parmesan cheese, parsley and a pinch of pepper. Add mixture to drained pasta and cook, tossing, for about 30 seconds or until pasta is coated and eggs are slightly set. Add bacon and scallops, toss gently to combine.
Beginning the night before you wish to serve the fish cakes, place the salt cod in a deep bowl and cover it with cold water. Soak the cod for at least 18 hours, changing the water once or twice.
Drain the fish and cut it into pieces. Place the fish in a large non-reactive saucepan. Cover it with cold water and bring it to a boil over high heat. Reduce the heat to low, cover and simmer for about 20 minutes or until the fish flakes easily. At the same time, in a separate saucepan, boil the potatoes in lightly salted water until they are quite tender. Drain the fish and the potatoes thoroughly and separate the fish into flakes.
In a large bowl, mash the hot potatoes with the butter. Stir in the onions, pepper and
savory (if you wish). Add the fish and combine well. Line a large baking sheet with waxed paper. Put the flour on another large piece of waxed paper. Scoop up a handful of the fish and potato mixture and, using your fingers, pat and shape it into a flat cake, about 3 inches in diameter and 3⁄4 inch thick. Dip each cake in the flour to coat it evenly on all sides, shaking off any excess. Place each flour-coated cake on the paper-lined baking sheet and continue to shape and coat the cakes until all the fish-and-potato mixture has been used. Refrigerate the fish cakes for at least 1 hour.
In a large heavy frying pan, fry the salt pork dice over moderate heat, turning them frequently, until they are crisp and have rendered all their fat. Scoop the pork dice out of the pan with a slotted spoon and discard them.
In the fat remaining in the pan, fry 3 or 4 cakes at a time, over moderate heat for about 5 minutes per side, turning only once, until they are crusty and well-browned. As they are done transfer them to a platter and keep them warm in a low oven until all the remaining cakes are fried.
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