Mustard Roasted Fish

4 8 ounce fish fillets

Kosher salt & fresh ground pepper
8 ounces crème fraiche
3 Tablespoons Dijon mustard
1 Tablespoon whole grain mustard
2 Tablespoons minces shallots
2 teaspoons drained capers

Preheat oven to 425 degrees
Place fish in an oven proof baking dish, skin side down. Sprinkle with salt and pepper.

Combine crème fraiche, both mustards, shallots, capers, a little salt and pepper in a small bowl. Spoon evenly over fish (completely covering fish)
Bake 10 to 15 minutes depending on the thickness of the fish, until it’s barely done.
(The fish will flake easily at the thickest part when it’s done)
Do Not Overcook It!
Serve with the sauce spooned over the top.


Fish Hash

2 cups mashed or boiled potatoes
1/4 teaspoon pepper
salt to taste
1 egg, beaten
2 tablespoons margarine or butter

Combine leftover fish and mashed potato, or if it’s leftover boiled potato, then chop fine with fish. Add pepper and salt, mix with beaten egg. Add some dry mustard if you wish. Melt 2 tablespoons margarine or butter in heavy fry-pan, add hash , cover pan. Use foil if your pan has no cover. Fry, using medium heat until browned on the bottom. Fold over and serve very hot. Serves 4

Recipes courtesy of Marjorie Standish, see Corned Hake Dinner with Potatoes


Creamed Finnin Haddie

1 lb Finnan Haddie ( Smoked Haddock)
4 tablespoons butter
4 tablespoons flour
1 1/2 cups milk
salt & pepper to taste
Hard boiled eggs peeled and sliced (optional)

1. Place finnan haddie in a pot and cover with water.
2. Bring to boil over medium heat and simmer for 10 to 15 minutes.
3. Remove from pot, drain all liquid and flake fish.
4. In the same pot, melt butter, whisk in flour and cook over medium heat 1or 2 minutes until mixture starts foaming.
5. Over low heat, gradually add in 1 1/2 cups of milk, whisking constantly until the sauce thickens.
6. Season with salt and pepper and let simmer for another 1-2 minutes.
7. Add flaked finnan haddie, stirring to combine and warm throughout.
8. Serve over boiled potatoes or toast points.
9. Add sliced hard boiled eggs to cream sauce if desired.

Dijon Crusted Haddock

1 lb haddock
1/2 cup mayonnaise
4 tsp Dijon mustard
2 Tbls horseradish ( such as Farmers)
2 Tbls fresh lemon juice
1/2 cup panko crumbs
2 Tbls Parmesan cheese


2 Tbls melted butter
1/2 cup panko crumbs
2 Tbls Parmesan cheese

Preheat oven to 350. Lightly grease a oven proof baking dish large enough to hold the fish in a single layer. Combine mayonnaise, mustard, horseradish and lemon juice. Stir in panko crumbs and Parmesan cheese.

Place fillets in oven proof baking dish and spread mixture evenly over the fish. Mix the topping ingredients and spread over the first mixture. Bake until fish flakes, approximately 10 minutes per inch. Remove from oven and turn broiler on. Place fish back into the broiler for a minute or two until golden brown on top.

Note: This simple yet delicious recipe by Kimm Walton Reinhardt was shared with us by Rosemarie C. of Fairfield County, CT. Further, any firm whitefish may be substituted for haddock such as cod, hake, flounder, etc.


Crab & Goat Cheese Ravioli

For the Ravioli combine:

6 oz goat cheese*
2 Tbsp. chopped fresh chives or green onions
1/4 tsp. salt & pepper
8 oz fresh or frozen Maine Jonah crabmeat
1 package of 32 won ton wraps
2 Tbsp olive oil

For the sauce, sauté:

2 Cloves garlic, sliced
1 Tbsp unsalted butter
3/4 cup heavy cream
1 Tbsp, fresh lemon juice & zest

Place 2 tsps of ravioli mixture in the center of 16 won ton wraps. Brush edges of each unused won ton wraps with water and place over mixture and seal with a fork.

Heat a large nonstick skillet or electric fry pan to medium and add olive oil. Cook ravioli in two batches until brown on one side. Flip ravioli, and add 2 Tbsp of water, cover and steam until ravioli is soften, about 1-2 minutes. Repeat with second batch.

For the sauce, sauté garlic in butter in a small skillet, about 1 minutes. Stir in cream, increase heat and boil until reduced to 1/2 cup, about 5 minutes. Add lemon juice, salt & pepper. Divide and serve over ravioli, garnish with lemon zest.

*Notes: We used fresh goat cheese from Butterfield goat farm in East Granby, CT, but you can get great goat cheese from many Maine creameries and farmers’ markets.

Try using fresh or frozen chopped Maine lobster meat instead of Maine Jonah crabmeat for another variation.

This recipe was adapted from Cuisine at Home issue number 92 April 2012


Crabmeat Quiche

ie crust for a 9 inch pie pan

1 Cup Maine Jonah crabmeat
1 10oz package of chopped broccoli or spinach
8 oz mozzarella cheese
1/3 chopped green peppers
1/3 chopped onions
1/2 Cup mayonnaise
2 Tablespoons flour
2 Beaten eggs
1/2 Cup milk

Preheat oven to 450 degrees. Combine all ingredients and pour into pie crust. Bake at 450 for 15 minutes covered. Remove cover and reduce heat to 350 degrees for 30 minutes. Serves 6

This recipe works well using Maine cleaned shrimp instead of Jonah crabmeat.


Stuffed Calamari

2 1/2 lb Package calamari, cleaned tubes & tentacles
4-5 Tbls olive oil
4 cloves garlic
2 Tbls finely chopped parsley
3 oz each ground beef & pork

2 eggs, beaten
1/4 cup Parmesan cheese
1/2 cup Pecorino cheese
Tbls bread crumbs
10 oz peeled, chopped tomatoes

Pour 3 Tbls of olive oil pan and saute half the garlic and parsley over medium heat for 1-2 minutes. Chop the tentacles coarsely and add to the pan with the beef and pork. Cook for 5 minutes on medium heat, stirring frequently. Season with salt and pepper. Pour in half the wine and cook until it evaporates. Remove from the heat.

Add the eggs, Parmesan, Pecorino and bread crumbs to the pan and mix well.

Stuff the calamari with this mixture, securing the end with tooth picks.

Heat the remaining oil in the same pan and saute the remaining parsley and garlic with the stuffed calamari.

Cook for 5 minutes while turning the calamari to brown on all sides. Add remaining wine and cook until evaporates.

Finally, transfer to a baking dish and add tomatoes and bake in a preheated 375 degree oven for about 30 minutes.

Notes: We have found that it is much easier to stuff the calamari by putting the stuffing into a plastic bag and cutting a small hole into the corner of the bag and squeezing the mixture into the tubes. However, its also much easier with 2 people. Finally, this recipe is also very good by substituting the meat with fresh crab meat.