Chef Recipes

Chef Alex Haun, Savour Restaurant, St. Andrews by-the-Sea, New Brunswick

Tempt your tastebuds with these delicious recipes from some of New Brunswick’s top chefs. Showcasing regional cuisine and seasonally inspired ingredients, these gourmet recipes highlight New Brunswick’s abundance of fresh seafood, farm-raised meats, local produce and artisanal specialties.

  • Beausoleil Oyster Duo with Marinated Cucumber Salad

    Chef Alex Haun 
    Savour in the Garden, St. Andrews by-the-Sea

    Ingredients
    Bacon and Sabayon Oyster
    4 Beausoleil oysters
    2 egg yolks 
    1 drop fresh lemon juice
    ¼ cup white wine
    6 chives, thinly sliced 
    2 slices bacon, chopped
    ½ onion, diced
    1 tbsp. oil
    Sea salt and cracked pepper to taste

    Crispy Oyster with Aioli
    4 Beausoleil oysters
    ½ cup mayonnaise
    ½ clove garlic, minced
    1 tsp. parsley, minced
    ½ tsp. fresh lemon juice
    1 egg, whisked with ¼ cup milk
    ½ cup panko
    ½ cup flour mixed with 1 tsp. minced parsley
    Sea salt and cracked pepper to taste

    Marinated Cucumber Salad
    ½ English cucumber
    1 cup white wine vinegar
     ½ red bell pepper
    Sea salt and cracked pepper to taste

    Preparation
    Cucumber salad: Julienne the bell pepper and place in cold water for a minimum of 2 hours until the pieces are curled. Cut cucumber in half and remove seeds. Julienne the halves to create thin long strips. Place strips in a mixture of vinegar, salt and pepper for 20 minutes. Assemble by forming cucumber pieces into mounded balls and placing them in 4 cleaned shells reserved from the oysters. Top with pepper curls.

    Bacon and sabayon oysters: Sauté bacon and onion in oil until slightly golden in colour. Remove and drain excess fat. Shuck oysters, reserving shells. Bring a small pot of water to a simmer; cover with a bowl that fits snugly onto the pot. Make sabayon by placing yolks, white wine, lemon juice, salt and pepper in the bowl and whisking until slightly stiff and stable (do not scramble). Assemble by placing 1 oyster each in 4 of the reserved shells. Top with the onion-bacon mixture, followed by a tablespoon of sabayon. Garnish with sliced chives. If desired, slightly hit each oyster with the flame of a blow torch for some colour. 

    Crispy oysters with aioli: In a mixing bowl, whisk together mayonnaise, garlic, parsley, lemon juice, salt and pepper to create aioli. Set aside. Shuck oysters, reserving shells. Coat oysters evenly in flour, dip in egg-milk wash, then follow with a coating of panko. Place in deep fryer (or frying pan with hot oil) until golden brown. Place oysters on a paper towel and season with salt and pepper. Assemble by placing a small spoonful of aioli in 4 of the reserved oyster shells, topping with an oyster. 

    To assemble: On a rectangular plate, assemble 3 individual piles of sea salt. Place the shell with the cucumber salad in the middle of each plate. Place the oysters on either side of salad shell. Repeat with 3 more plates and serve. 


    Serves 4

  • Beausoleil Oysters with Horseradish Ginger Mignonette

    Chef Lizzie Stewart 
    The Blue Door Restaurant & Bar, Fredericton 

    6 Beausoleil oysters
    ½ cup (125 ml) rice wine vinegar
    ¼ cup (65 ml) sugar
    ¾ tbsp. (12 ml) ginger, minced
    1 tbsp. (15 ml) fresh horseradish, grated

    Whisk vinegar and sugar together in a small saucepot. Bring to a simmer and turn off. Transfer to refrigerator and chill. Meanwhile, shuck the oysters and arrange them neatly on an ice-covered serving dish. Mix ginger and horseradish into the chilled vinegar mixture; transfer to a small serving bowl and place in the centre of the oysters. Garnish with fresh parsley and serve.

    Serves 2

  • Fiddlehead Chartreuse

    Chef Luc Schofield
    The Ledges Inn, Doaktown

    1 cup (250 ml) fiddleheads
    1 cup (250 ml) chicken broth
    1 small onion diced
    1 boneless chicken breast, cooked
    1 tbsp. (15 ml) heavy cream
    1 tsp. (5 ml) salt
    1 tsp. (5 ml) butter

    In a saucepan, bring fiddleheads, chicken broth and onion to a boil and cook for 10 minutes. Strain and cool.

    In a food processor, purée together cooked fiddleheads, cooked chicken breast, heavy cream and salt.

    Butter 6 ramekins and place fresh fiddleheads around the edge and bottom.

    Fill ramekins with purée.
    Put ramekins in a double boiler and cook in an oven at 350°F (180°C) for 20 minutes.

    Flip the ramekins over on a plate and serve with a red pepper emulsion sauce.

    Red pepper emulsion sauce
    1 red pepper cut in slices
    1 small onion cut in slices
    1 tbsp. (15 ml) olive oil 
    ¼ cup (65 ml) olive oil

    Pan fry ingredients together until soft
    Put in food processor while mixing in a small filet of olive oil to create emulsion.
    Strain, then add salt and pepper to taste.

    Bon appétit!

  • Fire-Grilled Clams with Cucumber “Drawn” Butter

    Chef Jesse Vergen
    Saint John Ale House, Saint John

    12 large Bay of Fundy soft-shell clams, purged (cleaned of sand)
    2 tbsp. (30 ml) English cucumber brunoise 
    3 tbsp. (45 ml) melted butter 
    1 tsp. (5 ml) fresh lemon juice
    Sea salt and cracked pepper to taste

    Cucumber Drawn Butter: Cut English cucumber into a fine dice and chill. Place melted butter in a small bowl. Add chilled cucumber to butter; season with salt, pepper, and lemon juice. Swirl to emulsify.

    Clams: Heat grill to high heat; place clams directly on the grill. Cook until they pop open, about 4 to 5 minutes, and place on a plate. Remove the skin from the foot along with any unwanted bits. Divide “drawn” butter over the tops of the clams and serve. 

    Chef’s notes: Use a large, coarse salt as a base for the clams to sit on. To make it really tasty, do it over a driftwood fire on a sandy beach!

    Serves 4

  • Lobster Mac & Cheese

    Lobster Mac & Cheese, déjà BU wine bar and restaurant Robert Noël
    déjà BU, Caraquet


    Overview
    The first step is to make the Béchamel sauce which will turn into a Mornay sauce with the addition of cheeses. Secondly, cook the pasta in a separate pot, then move it from the boiling pot to the sauté pan with Mornay sauce. On the side, warm up blanched or cooked lobster in butter. Finally, plate pasta and dress with lobster and truffle oil plus truffles (optional). 

    Béchamel (cream sauce)
    60 g (4 tbsp., or 60 ml) butter
    50 g (¼ cup, or 65 ml) diced onions
    1 stalk of lemon grass
    60 g (½ cup, or 125 ml) all-purpose flour
    4 cups (1 l) whole milk
    ½ cup (125 ml) whipping cream (heavy cream)
    Salt and pepper to taste
    Yield:  1 litre

    Melt butter in a thick-bottomed pot.  
    Add onions and sauté for a few minutes.
    Add flour and form roux. Cook for 2-3 minutes, until light golden color (not too dark).
    Add milk on third part at a time, stirring constantly, then add a stalk of lemongrass.
    When all of the milk is added, let cook for 10-20 minutes or until raw starch taste is gone.
    Add cream and reduce sauce to adjust consistency.  Season with salt and pepper. Strain.

    Mornay sauce
    4 cups (1 l) thin béchamel 
    30 g (1/3 cup, or 85 ml) Grana Padano cheese or Parmesan
    50 g (½ cup, or 125 ml) shredded gruyere cheese

    Add the cheeses to the béchamel to create the Mornay sauce.

    Pasta and preparation
    1 (16 ounce) package Torcietti or macaroni  
    Truffle oil
    Truffles
    ¼ tsp. (1 ml) salt 
    1/8 tsp. (½ ml) ground black pepper 

    Bring a large pot of lightly salted water to a boil. Add the oil and the pasta and cook for 8 to 10 minutes or until al dente; drain well. Move the pasta from the boiling pot to the sauté pan with the Mornay sauce. On the side, warm up blanched or cooked lobster in butter. Plate pasta and dress with lobster and truffle oil plus truffles (optional).


  • New Brunswick Scallops with Citrus Risotto

    Chef Stefan Mueller
    The Windjammer, Moncton

    Ingredients
    Citrus Risotto
    3 cups (750 ml) low-sodium vegetable or chicken stock
    2 tbsp. (30 ml) unsalted butter
    1 tbsp. (15 ml) olive oil
    3 tbsp. (45 ml) finely diced Spanish or white onion
    1 cup (250 ml) arborio rice
    1/8 cup (35 ml) white wine
    ½ cup (125 ml) fresh grated parmesan
    1 tbsp. (15 ml) fresh lemon juice
    1 tbsp. (15 ml) fresh grapefruit juice
    1 tsp. (5 ml) grated lemon zest
    1 tsp. (5 ml) grated grapefruit zest

    Seared Scallops
    16 scallops, size U10
    2 tbsp. (30 ml) olive oil
    2 tbsp. (30 ml) good quality molasses
    Kosher salt and fresh ground pepper to taste

    Orange Gastrique
    1 cup (250 ml) white sugar
    ½ cup (125 ml) rice wine vinegar
    Juice of 2 medium-sized oranges (can be blood oranges)

    Preparation
    Risotto:  Bring stock to light boil and remove from heat. Melt butter and olive oil over medium-low heat in medium-sized pot; add onion and sauté for about 5 minutes until tender until transparent. Add arborio rice and stir for 1 minute. Turn heat to medium, add wine and stir until evaporated. Add 1/3 of the hot stock and stir constantly over a simmer until stock is absorbed. Add 1/3 more of the stock and repeat until all stock is used, stirring continuously until rice is creamy and tender. Stir in grated parmesan and last 4 ingredients. Season with salt and pepper.

    Scallops:  Heat non-stick frying pan over medium heat. Place scallops on paper towel and dry off any liquid. Remove muscle from side of scallop (this may be already be done) and season with salt and pepper. Add olive oil to pan; when hot, place scallops on flat side in frying pan without crowding. Cook until golden brown; flip over and cook until seared. Remove from pan and brush with molasses. Broil for 1 to 2 minutes until caramelized.

    Orange Gastrique:  In a small, non-reactive saucepan, combine the sugar, vinegar and orange juice and bring to a boil. Cook until reduced by 3/4, or the mixture has thickened like a syrup. Remove from the heat and pour the mixture into a glass bowl. Let cool completely.

    To Serve:  Drizzle orange gastrique on a plate and top with scallops. Garnish with micro greens. Scallops can be served on their own as an appetizer or with the citrus risotto as a main course. 

    Serves 10 to 12 for an appetizer or 8 for a main course

  • Ploye rolls with grilled vegetables, goat cheese and fiddlehead sauce

    Chef Marc Joncas
    Auberge Les Jardins Inn, Edmundston

    Directions

    Ployes (about a dozen)
    Mix 1 cup (250 ml) of Madawaska buckwheat flour with ⅝ cup (150 ml) of white flour.
    Pour 1 ⅔ cup (420 ml) of cold water on the flour mixture to moisten.
    Add 1 ½ tsp. (8 ml) of baking powder. Do not mix.
    Pour ½ cup (125 ml) of boiling water on the mixture.
    Salt to taste.
    Heat up a pan (cast iron ideally; if not available, a non-stick pan can be used) without any butter or fat. Pour a bit of batter in the pan and cook. Ployes are cooked on one side only.

    Grilled Vegetables
    Brush vegetables of your choice (zucchinis, peppers, asparagus, eggplants or mushrooms) with a mix of olive oil and spices of your liking. Grill the vegetables.

    Fiddlehead Sauce
    Use about 1 lb (0.5 kg) of fresh blanched fiddleheads or pickled fiddleheads (rinse well if the fiddleheads were kept in a salty or vinegary liquid).
    Heat oil in a pot. Sweat shallot and leek, then deglaze with white wine.
    Add about 4 cups (1 litre) of vegetable or chicken broth and bring to a boil.
    Add fiddleheads. Remove from heat immediately (cooking for too long alters the colour).
    Puree in a blender or food processor. Run the puree in a strainer to achieve a smooth consistency.
    You can add a touch of cream (between ⅛ cup (35 ml) and ¼ cup (65 ml) for a stronger fiddlehead taste, up to  ½ cup (125 ml) for a more subtle taste. Allow to thicken on low heat.

    Prepare a ploye. While the ploye is still warm, place goat cheese, cream cheese or flavoured spread on the cooked ploye, add grilled vegetables and roll up right away. A swift execution will prevent the ploye from cooling and becoming too stiff to be rolled easily.

    Serve with a green salad, coleslaw or, like at the inn, with a root vegetable salad.

    Serves 4

  • Smoked Sturgeon with Caviar, Cauliflower and Blinis

    Chef Guillaume Delauné
    St. Andrews by-the-Sea


    Preparation time:  25 minutes
    Cooking time:  4 hours

    Special equipment:  smoker, mother-of-pearl caviar spoons

    Planning ahead:
    The process of curing, smoking and drying the sturgeon takes at least 1 week. The cauliflower portions must be made at least 3 hours ahead.

    Ingredients 
    Breviro Caviar, 5 grams per person 

    Smoked sturgeon:
    4 lb. (1.8 kg) sturgeon fillet 
    1 oz. (28 g) sugar
    3 oz. (85 g) salt 
    4½ oz. (133 ml) vodka
    ¼ oz. (7 g) lemon zest

    Meyer lemon and vodka cream:                                                                
    2½ cups (625 ml) Meyer lemon juice
    1/3 cup (85 ml) heavy cream (35%)
    1 tsp. (5 ml) vodka
    Salt and pepper to taste

    Dark beer blinis:                                                                          
    3 oz. (85 g) egg whites
    3½ oz. (99 g) flour
    .1 oz. (2.8 g) salt
    4½ oz. (133 ml) dark beer
    Butter (for cooking)
     
    Lemon confit:                                                                               
    4 lemons zested, all white pith removed
    Juice of 2 oranges
    Juice of 3 lemons
    ¾ oz. (21 g) sugar

    Cauliflower florets à la grecque:
    2 tbsp. (30 ml) olive oil
    50 oz. (1417 g) cauliflower florets
    ½ tbsp. (8 ml) coriander seeds
    2 tbsp. (30 ml) lemon juice
    1 tbsp. (15 ml) balsamic vinegar
    ¼ oz. (7 g) chopped fresh coriander
    ¼ bay leaf
    1 clove of garlic, crushed
    Salt and pepper

    To serve:
    Coriander
    Red rambo radish micro greens

    Preparation
    Smoked sturgeon:
    Mix together the sugar, salt, vodka and lemon zest. Rub a generous amount on the sturgeon fillet and marinate in the refrigerator for 12 hours. Rinse under cold running water for 5 minutes and allow to dry in the refrigerator for 2 days. When dry, smoke the sturgeon for 4 hours; 2 hours at 160°F (71°C) and 2 hours at 140°F (60°C). Brush generously with olive oil and cool to room temperature. Store in refrigerator until use. 

    Meyer lemon and vodka cream:
    Add the lemon juice to the cream until it thickens, mixing by hand or with a hand blender. Add the vodka; seasons with salt and pepper to taste. Reserve.

    Dark beer blinis:
    Mix the flour and salt and slowly incorporate the beer. Whisk the egg whites until stiff and add them carefully to the beer batter. Working quickly so the batter doesn’t fall, make small rounds of batter, about 1 tbsp. (15 ml) each, and place in a non-stick pan heated to 375 °F (190°C). Cook about 1 minute on each side until coloured. Reserve on a cooling rack.

    Lemon confit:
    Blanch zested lemons 3 times in a small saucepan. (Each time begin with cold water, bring to a boil, cool down, and repeat). Place the lemon zests, orange juice, lemon juice and sugar in a small saucepan. Cook very slowly over low heat for 2½ to 3 hours. The juice should be totally reduced to the texture of marmalade.

    Cauliflower florets à la grecque:
    Heat the olive oil in a small saucepan, add the florets and sweat for 2 minutes. Season with salt and pepper. Add coriander seeds, bay leaf and garlic. Cook for another 2 minutes, then deglaze with lemon juice and balsamic vinegar. Keep the mixture boiling for 2 minutes. The florets have to stay very crispy. Pour into a small bowl or container, cover with extra virgin olive oil and finish with the fresh coriander. Store in the refrigerator for at least 3 hours.

    To serve:
    Place a good dollop of cream on the plate and pull into a line with your spoon. Add 3 thin slices of smoked sturgeon, standing up. Place 3 blinis on the plate. Fill a mother-of-pearl spoon with the caviar and place it on a corner of the plate. Julienne the lemon confit zest and sprinkle a few pieces on each dish. Scatter the cauliflower florets here and there to make a nice design, and add a sprinkle of the coriander and red rambo radish micro greens. Finish with a twist of a pepper mill and some fleur de sel.

    Serves 4

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