New Brunswick | Every Extraordinary Moment Counts

Acadian Fish Pancakes
Baked Scallops
Clam Chowder
Cod in Wine and Tomato Sauce
Crab Quiche
Down-East Lobster Stew
Dulse Chowder
Fresh Cod Acadian Village Style
Fundy Seafood Salad
North Atlantic Bar Clam Dip & Crudité Plate
Oyster au Gratin
Oyster Soup
Roasted Cedar Plank Salmon
Shrimp, Tomato, Bocconcini, with Fresh Basilic Vinaigrette 
Smoked Salmon Devilled Eggs
To-Die-For Fish Chowder

1 pound (500 g) fresh or frozen fish fillets
3 eggs, beaten
2 cups (500 ml) raw potatoes, finely grated
1/8 cup (30 ml) flour
1/8 cup (30 ml) onion, grated
1 tbsp. (15 ml) parsley, chopped
½ tbsp. (7.5 ml) salt
Pinch of nutmeg
Pinch of pepper
Applesauce

Thaw fillets if necessary. Chop very finely. Combine all ingredients except applesauce. Mix thoroughly. Heat cooking oil until very hot but not smoking. Drop 1/3 cup (80 ml) of mixture into pan and pat down with spatula. Fry 3 - 4 minutes or until golden brown. Turn carefully and fry another 3 - 4 minutes. Place on absorbent paper. Keep warm. Serve with applesauce. Makes 6 servings.
Source: Acadie.net, recipe from Frenzada Mallet

Roll 1 lb. scallops in a mixture of:
½ cup (125 ml) flour
2 tsp. (10 ml) dulse flakes
¼ tsp. (1.2 ml) pepper

Place scallops in pan and add:
¼ cup (60 ml) cream or canned milk
¼ cup (60 ml) fine bread crumbs
¼ cup (60 ml) butter
Sprinkle with dulse flakes. Bake at 400°F for 20 minutes.
Source: Roland’s Sea Vegetables

2 tbsp. (30 ml) butter
½ cup (125 ml) onion, diced
1 cup (250 ml) hot water
1 cup (250 ml) raw, diced potato
½ cup (125 ml) diced celery
10 oz. (284 ml) canned clams and juice
2 cups (500 ml) milk
½ tsp. (2.5 ml) pepper
1 tsp. (5 ml) salt

In saucepan, melt butter. Sauté 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.  Makes 4 servings.

1 large can tomato juice
1 small can tomato paste
1 can sliced mushrooms
3 medium onions
7 - 8 shallots, diced
1 green pepper, diced
Pinch of salt and pepper, pinch of parsley
¼ tsp. (1.2 ml) Italian seasoning
¼ cup (60 ml) dry white wine
12 pieces of cod fillet
Mozzarella cheese

Mix together tomato juice, tomato paste, mushrooms, onions, shallots, green pepper, parsley, salt, and pepper. Bring to a boil and cook for 15 minutes. Add the wine, then remove from heat. Place fish in casserole dish, cover with mixture and bake at 350oF for 20 - 25 minutes. When fish is nearly cooked, sprinkle with cheese and brown. Serve with potatoes or rice.
Source: Acadie.net, recipe from Ghislaine Lanteigne

6 oz. (180 g) fresh or thawed snow crab meat
1 9-inch pie crust, baked
¼ cup (60 ml) shallots, chopped
1 cup (250 ml) Swiss cheese, grated
½ cup (125 ml) light cream
2 eggs, beaten
½ cup (125 ml) milk
½ tsp. (2.5 ml) lemon zest
¼ tsp. (1.2 ml) dry mustard
Sprinkle of nutmeg
¼ cup (60 ml) slivered almonds

Flake crab meat. Cover bottom of crust with cheese. Spread out crab meat, then sprinkle with shallots. Mix other seven ingredients. Pour over the crab preparation. Garnish with almonds. Bake at low heat, 325oF, for about 45 minutes. Serve warm. Makes 6 to 8 servings.
Source: Acadie.net, recipe from Claire Lanteigne

2 (1 lb.) lobsters
½ cup (125 ml) melted butter
¼ tsp. (1.2 ml) paprika
1 ½ quart of light cream or homogenized milk

Boil lobsters for 15 minutes. Split lobsters open in a shallow pan 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 refrigerator for at least 24 hours. Reheat before serving, adding a couple of tablespoons of sherry if desired.  Makes 6 servings.

2 cups (500 ml) milk
2 cans condensed Cream of Chicken soup
2 - 6 oz. cans of clams, undrained
1 oz. dulse
1 - 10 oz. can of peas, undrained
1 cup (250 ml) dry white wine
Pepper to taste

In saucepan or Dutch Oven, stir milk into condensed soup and add dulse.   Simmer over medium head, uncovered for 10 minutes, stirring occasionally. Add undrained clams, peas, wine and peppers. Simmer 5 more minutes and serve.  Makes 8 servings.
Source: Roland's Sea Vegetables

How to take some of the salt out of salted cod fish and cook it. 

1. Soak the cod in water overnight. Next morning pour the water out and rinse the fish. 

2. Put pieces of cod in a pot and cover with cold water, bring to a boil and pour the water out again. Repeat this procedure until salted to taste.

The cod can be cooked alone or with potatoes (as our ancestors did) underneath the fish. Add water and cook in the same manner as cooking ordinary potatoes. When the potatoes are cooked, pour water out and serve (you can also melt the fat from salt pork to be eaten with it).
Source: Chiasson, Anne-Marie, "Acadian cuisine". Paquetville, NB. 1981

In a small frypan, heat until foamy:
3 tbsp. (45 ml) butter

Blend in:
2 tbsp. (30 ml) lemon juice
1 garlic clove, finely chopped

Stir in:
1 tsp. (5 ml) dulse flakes
1 cup (250 ml) bread croutons

Cook until golden brown and butter is absorbed.

In a large bread bowl, break into small pieces: 1 large head lettuce

Arrange over lettuce:
One 4 ¼ oz. (130 g) canned shrimp, drained
One 10 oz. (284 ml) packed, frozen lobster
One 2 ¾ oz. (75 g) canned crab meat

Sprinkle over top:
4 oz. blue cheese, crumbled

Add croutons. Cover and chill. Just before serving, toss with preferred dressing.
Source: Roland’s Sea Vegetables

7 oz. (220 g) bottled bar clams
4 oz. (125 g) cream cheese
2 tsp. (10 ml) lemon juice
1 clove of garlic
½ tsp. (2 ml) Worcestershire sauce
½ cup (125 ml) water broth from bar clams
2 tbsp. (30 ml) sour cream
1 carrot
½ red pepper
½ zucchini
6 cauliflower florets
12 English cucumber slices
6 broccoli florets
12 French bread slices

Drain bottled bar clams and set aside broth. Chop the bar clam meat and reserve. Reduce the broth on top of the stove in a small pot over low heat. When it is reduced by half, remove and chill. In a blender add clam meat, cream cheese, lemon juice, chopped garlic, Worcestershire sauce, chilled broth, sour cream and process. Adjust seasoning. If you find it is too thick dilute with milk. Serve with a variety of vegetables and breads.  Makes 6 servings.

36 oysters
1 pinch of pepper
1 tsp. (5 ml) cooked bacon bits
1 tbsp. (15 ml) diced red pepper
1 tbsp. (15 ml) chopped green onion
2/3 tsp. (3 ml) lemon juice
¼ cup (60 ml) grated Gruyère cheese

Cook bacon until crisp. Dry in paper towel and chop. Wash and clean the red pepper. Chop into small dice. Wash and clean the green onion. Finely chopped. Squeeze the juice out of the lemon and strain out seeds.

Preheat oven at  400◦ F  (200◦ C).

Clean and wash oysters. Open oysters and be careful not to lose some of the juices. Season with pinch of pepper, sprinkle with the bacon bits, chopped peppers, green onion and a few drops of lemon juice. Top with the grated cheese and broil under the broiler until golden brown.  Makes 6 servings.

¼ cup (60 ml) butter
1 pt. (500 ml) shucked oysters with juice
5 cups (1.25 l) milk
1 ½ tsp. (7.5 ml) salt
1/8 tsp. (0.6 ml) pepper
Nutmeg for garnish

Melt butter and add oysters with juice. Simmer for 3 minutes. Heat milk to boiling point. Add oyster mixture, salt, and pepper. Sprinkle with nutmeg and serve immediately. Makes 6 servings.
Source: Acadian Pictorial Cookbook, photographs by Wayne Barrett, Nimbus Publishing Ltd. 1991

2 lbs. salmon fillets
3 tbsp. (45 ml) vegetable oil
1 ½ tbsp. (23 ml) soy sauce
1 ½ tsp. (7.5 ml) chopped garlic
½ tsp. (2.5 ml) salt
¼ tsp. (1.2 ml) white pepper
1/3 cup (80 ml) Rye or Scotch Whisky
1 tbsp. (15 ml) brown sugar

Place salmon filets in a long shallow dish. Mix together all ingredients and pour over salmon filets. Marinate for ½ 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. Makes 4 - 6 servings.
Courtesy of Chef Willie White of the Algonquin Hotel

3 tomatoes, vine ripened
6 each of bocconcini cheese
6 oz. (180 g) cold water shrimp
1 ½ cups (360 ml) mesclun mix
1 bunch fresh basil

Vinaigrette
1/3 cup (75 ml) olive oil
4 tsp. (20 ml) balsamic vinegar
4 tsp. (20 ml) water
2/3 tsp. (3 ml) white sugar
1 tbsp. (15 ml) dried French shallots
1 tsp. (5 ml) lemon juice
1 pinch of salt
¼ tsp. (1 ml) pepper

Wash and remove tomato stems. Cut tomatoes in two. Make incisions in tomato without cutting through. Drain the bocconcini cheese and slice. Place the slices in the incisions made in the tomato. Place tomato and cheese on top of a bed of salad. Arrange shrimp on top of the tomato and cheese. Coarsely chop the fresh basil and sprinkle over. Assemble the vinaigrette and drizzle over the tomato, cheese and shrimp. Makes 6 servings.

6 small eggs
¼ cup (60 ml) mayonnaise
2 pinches of salt
1 pinch of pepper
¼ tsp. (1 ml) Worcestershire sauce
½ tsp. (2 ml) lemon juice
18 pieces of smoked salmon “rolled as a rose”
6 pieces capers
2 tbsp. (30 ml) diced red onion
6 bunches of fresh dill
6 leaves iceberg lettuce
2 tbsp. (30 ml) olive oil
1 pinch of light rye bread (croutons)

The best way to prepare devilled eggs is to place the eggs in cold water (at least one inch over the eggs) and bring to a boil. Remove saucepan from heat, cover tightly and let stand for 12 minutes for small, 14 for medium and 15 for large eggs. If a large number of eggs are to be cooked at once, a frying basket can be used to lift them out of the water simultaneously. As soon as the eggs are done, put the pan under running cold water and leave until they are cold. This does not only stop the eggs from overcooking, but also makes them easier to peel.

Shell eggs and with a small, sharp knife, slice them in half. Gently remove yolks and place them in a small bowl. With a fork, finely mash yolks. If using a large amount, the yolks may be pressed through a fine strainer. Add mayonnaise, salt, pepper, Worcestershire sauce and lemon juice. Fill a piping bag that has a star tip. Pipe in the egg halves. Decorate with the smoked salmon rolled up as a rose. Garnish with capers, chopped onions and fresh dill.

Place the devilled eggs on a bed of lettuce, drizzle with light olive oil, and accompany with light rye croutons.  Makes 6 servings.

2 oz. butter
1 medium carrot
1 onion, finely diced
1 stick celery, finely diced
12 mussels
12 oysters
8 oz. white fish
8 oz. shrimp
2 tbsp. (30 ml) brandy

SAUCE:
4 oz. butter
½ cup (250 ml) flour
1 tsp. (5 ml) salt
4 cups (1 L) milk
¼ cup (60 ml) tomato puree
½ cup (125 ml) white wine
1 tsp. (5 ml) prepared mustard
9 oz. cream
¼ cup (60 ml) 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 flambé. 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 a boil. Add cream and parsley, garnish with a sprinkle of cayenne. Salt, pepper and lemon juice may be added to taste.  Makes 6 - 8 servings.