by John Dory | Apr 10, 2019 | Recipes
Sunday Morning Fish Hash leftover haddock (or any other leftover fish)2 russet potatoes (scrubbed and diced)7 tablespoons casco bay butter1 cup green pepper (chopped)1 yellow onion (chopped)salt and pepper (to taste)4 large eggs In a medium skillet, melt 7 tablespoons...
by John Dory | Apr 10, 2019 | Recipes
Corned Hake and Potatoes 1-2 pounds hake1-2 pounds potatoesbutter (to taste)1 onion (sliced)1 cup vinegarsalt pork (save pork fat)salt and pepper (to taste) Place onion slices in vinegar in a bowl and cover. Let marinate for at least 2 hours, (longer is better). Place...
by John Dory | Apr 10, 2019 | Recipes
Boxty with Smoked Salmon and Creme Fraiche 1 Egg1/4 cup milk2 tablespoons flour2 russet potatoes (grated and squeezed to remove starchy moisture)butter (for cooking)1 4 oz package Ducktrap Spruce Pt. smoked salmon1 container Creme Fraiche1 bunch dill (fronds...
by John Dory | Apr 10, 2019 | Recipes
Fried Lobster Tails with Sweet Corn Waffles and Maine Maple Syrup 6 lobster tails (fresh, uncooked)canola oil (for frying)1 cup self-rising flour2.5 teaspoons salt1 teaspoon black pepper1/4 teaspoon cayenne pepper2 large eggs (lightly beaten)maine maple syrup...
by John Dory | Apr 10, 2019 | Recipes
Breaded Smelt Sandwich Wash and dry the fish and season with salt and pepper. Have two bowls ready: one with the lightly beaten eggs, and the other one with the flour, seasoned with salt, pepper, and garlic powder. Heat the oil in a skillet over medium heat. Dip each...
