Anderson Seafoods Home

Maine Lobster Salad with Wild Arugula and Grilled Sourdough
Serves 2-4 People

Items You Will Need

1 Pound Lobster Claw and Knuckle Meat
2 TBSP Shallots (Diced)
¼ Cup Celery (Diced)
2 TBSP Fresh Dill (Picked leaves)
¼ Cup Mayonnaise
1 tsp Lemon Juice (Fresh Squeezed)
½ tsp Salt & Black Pepper Mix (3 parts Kosher Salt / 1 part Black Pepper)

Accompaniments

2 Cups Wild/Rustic Arugula
4 Slices Sourdough Bread (Thick Cut)
1 TBSP Olive Oil (for grilling the bread)
1 TBSP Lemon Oil
¼ tsp Flakey Sea Salt (Fleur du Sel)
½ tsp Chives (Chopped)
½ tsp Lemon Zest

Directions To Make

• Drain the Lobster Meat until all the liquid has dissipated.
• Combine the Lobster Meat in a Stainless Steel mixing bowl with the Shallots, Celery, Dill, Mayonnaise, Lemon Juice and Salt & Pepper Mix.
• Set this mixture aside in the refrigerator while preparing the remaining ingredients.
• Lightly brush the Sourdough Bread with the Olive Oil and place on the Grill to lightly brown on both sides.
• Place the Arugula in a mixing bowl and drizzle with the Lemon Oil. Sprinkle with the Sea Salt and gently mix together.

Steps to Plating

• Once the bread is browned, place it on a plate and top each piece with 1/4th the seasoned Arugula.
• Divide the Lobster Salad among the 4 pieces of Grilled Bread as pictured.
• Top the Salad (Open-Faced Sandwich) with Lemon Zest and Chives.

Smoked Trout Dip with Toasted Sourdough Crisps
Serves 4-6 People
Great item for a snack or party

Items You Will Need

1 Pound Smoked Trout Fillets
2 Cups Mayonnaise
1 Cup Cream Cheese
1½ TBSP Prepared Horseradish
½ TBSP Lemon Juice
|½ TBSP Black Pepper

Accompaniments

1 Cup Wild/Rustic Arugula or Spring Mix Lettuces (Lightly dress with olive oil and lemon juice)
5 Slices Grilled Sourdough Crisps* (thinly sliced, brush with olive oil and toasted in the oven)
½ Grilled Lemon
1 tsp Chopped Chives

*Crackers or pre-toasted brioche is a suitable substitute.

Directions To Make

• Place Mayonnaise, Cream Cheese, Horseradish and Lemon Juice in a food processor bowl.
• Blend until well incorporated and smooth.  (Approximately 20-30 seconds)
• With a thin knife, remove skin if necessary and break up the Trout Filets into small pieces.
• Add about 2/3 of the trout into the Mayonnaise, Cream Cheese, Horseradish, and Lemon Juice mixture and blend until mixed.  (Approximately 10-15 seconds)
• Scrape the edges occasionally and continue.
• Add the remaining Trout and pulse the food processor about 5-6 times to break up the Trout pieces, leaving small chunks in the mixture.
• Finally, give the mixture a couple of mixes by hand with a rubber spatula and place in the desired serving bowl.
• Garnish with a small piece of Smoked Trout and Chives.

Steps to Plating

• Place the Smoked Trout dish to the right side of the plate.
• Place the Salad towards the back of the plate, the Grilled Sourdough in front, then the Grilled Lemon in front of the bread.

Pacific Snapper Ceviche

Serves 2-4 People

Items You Will Need

2 Pieces 8oz Pacific Snapper Filets (1/2" cubes)
1 Cup Lime Juice (Fresh)
1/2 Cup Red Onions (Diced)
1/2 Cup Roma Tomatoes (Diced)
2 TBSP Cilantro (Rough Chopped)
1 TBSP Serrano Chiles (Remove Seeds / Chopped)
1 1/2 tsp Kosher Salt

Accompaniments

4 Each Crispy 6" Tortillas (Tostadas)
4 Each Avocado Slices
4 Each Lime Wedges

Directions To Make

• Place the fish in a small mixing bowl and season with the salt.  Allow this to sit on the salt for 10-15 minutes while preparing the remaining ingredients as specified.
• Add the lime juice to the fish and let marinate in the refrigerator for 1 hour.
• Add the rest of the ingredients into the bowl with the fish and gently fold together.

Steps to Plating

• Take a crispy tortilla shell and put it in the center of the bowl.
• Scoop 4-6oz of the prepared ceviche on top of the tortilla.
• Garnish with the avocado and squeeze the fresh lime juice when serving.

Pan-Roasted Halibut with Marinated Heirloom Tomatoes and an Herb Salad
Serves 2 People

Items You Will Need

2 Halibut Filets (7 oz each)
¼ tsp Salt & Black Pepper Mix (3 parts Kosher Salt / 1 part Black Pepper)
2 TBSP Whole Butter (Soft)
A/R Flour
2 TBSP Cooking Oil Blend

Accompaniments

¼ Cup Herb Salad (Dill, Parsley, Chives & Tarragon with Olive Oil, Salt & Lemon)
¼ Cup Shaved Fennel
1 Cup Marinated Tomatoes (Heirloom Tomatoes, Basil, Shallots, Garlic, Olive Oil, Sea Salt)

Directions To Make

• Season the Halibut Filets with Salt & Pepper Mix.
• Dredge the meat side into flour to coat.
• Gently brush the soft butter over the flour to create an even coating from edge to edge.
• Pre-Heat the oven to 400°F.  Heat a heavy duty skillet on the stove on a medium flame.
• Add the Cooking Oil to the pan until it begins to ripple.  Gently add the Halibut with the Buttered side down.
• Allow to cook until a brown crust forms around the edges. (Approximately 2-3 Minutes)
• Gently turn the Halibut Filet over and place the skillet into the pre-heated oven for an additional 5-7 minutes depending on the thickness of the filets. (The meat should be firm with a slight bounce back to the touch.)
• Remove from the pan and allow to rest while arranging the plate.

Steps to Plating

• Prepare the marinated tomatoes and the herb salad.
• Pour 1 cup of "Warmed" (Not HOT) Marinated Tomatoes in the center of each bowl.
• Pour the juices from the marinated tomatoes around the tomatoes.
• Place the pan-seared halibut on top of the tomatoes.
• Combine the Herb Salad and Shaved Fennel and arrange on top.
• Finish the dish with a sprinkle Chopped Chives around the marinated tomatoes and a pinch of Flakey Sea Salt (Fleur du Sel) over the Herb Salad.