Servings: 2 - 4
Time: 45 mins
- 36 fresh snow peas
- 1/4 cup creme fraiche (see Note)
- 1 tablespoon fresh dill, minced
- 2 tablespoons cream cheese
- 1 lime, juice and zest
- Salt to taste
- Freshly ground black pepper
- 2 ounces caviar (salmon or lumpfish)
Bring a pot of salted water to a boil and blanch the snow peas for two minutes. Drain and plunge into cold water to stop the cooking process. Using a sharp paring knife, carefully make a slit along the length of one side of each snow pea to make a pocket.
In a bowl, combine creme fraiche, dill, cream cheese, lime zest, and lime juice. Mix thoroughly, then season to taste with salt and pepper. Gently fold in the caviar.
Carefully pipe or stuff the snow peas with the cheese/caviar mixture. Arrange stuffed peas on a platter lined with red lettuce leaves.[status] => 1 [created_time] => 2012-12-12 17:05:01 [update_time] => 2012-12-12 23:31:40 [identifier] => caviar-and-cheese-stuffed-snow-peas [user] => Mark Lehm [update_user] => Mark Lehm [meta_keywords] => [meta_description] => [comments] => 0 [tags] => [short_content] => [url] => caviar-and-cheese-stuffed-snow-peas [assoc_products] => 01002,01001,01003,01004,farmed-caspian-osetra, )  => Array ( [post_id] => 3 [title] => Caviar Service Recipe [post_content] =>
- 4 ounces malossol caviar
- 8 slices light rye or pumpernickel bread, toasted with crust removed and cut into 2 ½ inch long triangles
- 1 cup cornichons
- 1 cup sour cream
- chopped yolks of 4 hard-boiled eggs
- chopped whites of 2 hard-boiled eggs
- 2 tablespoons of capers
- 1/3 cup of finely minced shallots
Serve the caviar in an appropriate serving bowl, centered on a caviar relish tray, with toast points and chilled condiments arrayed round about it. Optionally serve with small glasses of chilled Vodka.[status] => 1 [created_time] => 2012-12-12 18:25:00 [update_time] => 2012-12-12 23:31:18 [identifier] => caviar-service-recipe [user] => Mark Lehm [update_user] => Mark Lehm [meta_keywords] => [meta_description] => [comments] => 0 [tags] => [short_content] => [url] => caviar-service-recipe [assoc_products] => 01002,01001,01004,01003,farmed-caspian-osetra, )  => Array ( [post_id] => 4 [title] => Caviar and Oysters with Mignonette Sauce Recipe [post_content] =>
- 2 ounces of caviar
- 3 dozen raw oysters in their shell
- 3 tablespoons of freshly cracked black pepper (preferably not ground)
- 4 tablespoons of freshly chopped chives
- 1/3 cup of champagne vinegar
- 1/4 cup of finely minced shallots
Mix everything together for the sauce and set aside.
To prepare the oysters, open the shells, and separate the oysters from them, slicing between the muscle and the shell cleanly. Take a platter with crushed ice, and arrange 36 half-shells upon it. Place an oyster on each half-shell, spoon on each some of the sauce, and a spoon of beluga caviar on each. Each serving (6 oysters) is about 50 calories.[status] => 1 [created_time] => 2012-12-12 23:30:58 [update_time] => [identifier] => caviar-oysters-mignonette-sauce-recipe [user] => Mark Lehm [update_user] => Mark Lehm [meta_keywords] => [meta_description] => [comments] => 0 [tags] => [short_content] => [url] => [assoc_products] => farmed-caspian-osetra,01004,01003,01002,01001, )  => Array ( [post_id] => 6 [title] => Pan Sauteed Sea Scallops, Sour Cream and Caviar Recipe [post_content] =>
Yields: 24 pieces
- 1 teaspoon olive oil
- 12 large sea scallops, cut crosswise into 2 rounds
- 1/4 cup light sour cream
- 1 ounce caviar
- 4 fresh chives, cut into ½ inch lengths
Heat oil in large skillet over medium-high heat. Season scallops with salt and pepper. Cook scallops until golden on bottom, about 2 minutes. Turn over; sauté until just cooked through, about 1 minute. Drain on paper towels. Let cool to room temperature.
Top each scallop with 1/2 teaspoon light sour cream. Top with caviar. Garnish with chives and serve.[status] => 1 [created_time] => 2012-12-12 23:34:32 [update_time] => [identifier] => pan-sauteed-sea-scallops-sour-cream-caviar-recipe [user] => Mark Lehm [update_user] => Mark Lehm [meta_keywords] => [meta_description] => [comments] => 0 [tags] => [short_content] => [url] => [assoc_products] => farmed-caspian-osetra,01001,01002,01003,01004,01004, )  => Array ( [post_id] => 8 [title] => Smoked Sockeye Salmon, Caviar and Blini Pancakes Recipe [post_content] =>
- 36 Buckwheat Blini Pancakes (available from Farm 2 Market)
- 8 ounces Costarella Seafoods Smoked Wild Sockeye Salmon
- 1 ounce American Sturgeon Caviar
- 12 minced chives
- Heat a large nonstick skillet over low heat. Spray the skillet with cooking spray.
- Heat Blini Pancakes until warmed through. Then flip them to warm the second side, about 1 minute.
- Let them rest on a sheet of tin foil until you have heated them all — they should be close to room temperature when you serve them.
- Top each blini with a 1-inch square of Smoked Wild Sockeye Salmon, a small dollop of light sour cream or creme fraiche, a ¼ t of American Sturegon Caviar, and a sprinkling of cut chives.
- 24 ounces Farm 2 Market Kobe Beef Filet Mignon, minced by hand
- Tabasco sauce
- Salt and pepper
- 4 tablespoons of drained capers, chopped
- 4 tablespoons Dijon mustard
- 6 minced shallots
- 12 minced chives
- 4 ounces of minced red bell peppers
- 2 tablespoons extra virgin olive oil
- 1 ounce cognac
- 2 ounces caviar
- 1 loaf French bread, cut 1/4-inch thick and lightly toasted, approximately 24 pieces
- 8 ounces salad mix
- In a large chilled bowl, add the first ten ingredients.
- Mix with a spoon to combine and adjust the seasoning with salt and pepper if needed.
- Pack 6 ounces of the tartare into a ring mold set on a chilled plate.
- Push down with a spoon to keep the mixture compact.
- Top with 20 grams of the caviar, smoothing out the top gently with a spoon.
- Remove the mold.
- Serve with 6 croutons and 2 ounces of greens on the side.
Yield: 12 portions (or 2 portions for 6)
- 12 Medium size shucked Pacific Northwest Oysters
- - with 1 to 1 ½ cup of the “oyster liquor” strained and reserved 3 pieces of chives (sliced thin)
- 1 clove of garlic-crushed, then minced
- 2 large ripe tomato, diced
- 1 large lemon, juiced
- 1 lime, juiced
- 1/4 cup cold water
- 1 teaspoon ketchup
- dash black pepper
- dash salt
- 1 teaspoon soy sauce (optional)
- 3 tablespoons of cilantro minced
- ¼ t hot pepper sauce
- Shuck Oysters. Pour the oyster and any juices into a small bowl.
- Mince all the vegetable ingredients into very small pieces.
- Place all the minced items in a bowl.
- 4Drain Oysters leaving “liquor” in the bowl.
- Mince the Oysters larger than the vegetables.
- Add everything into the bowl with reserved Oyster “liquor.”
- Add all the other ingredients, including the juice of the lime and lemon.
- Add water and to taste for salt.
Allow to marinate in refrigeration or on ice until very cold. Serve in small iced glasses just before dinner.[status] => 1 [created_time] => 2012-12-13 00:06:31 [update_time] => [identifier] => spicy-oyster-escabeche-recipe [user] => Richard Fowler [update_user] => Richard Fowler [meta_keywords] => [meta_description] => [comments] => 0 [tags] => [short_content] => [url] => [assoc_products] => 10001, )  => Array ( [post_id] => 26 [title] => Citrus Oyster Salad Recipe [post_content] =>
- 30 Medium size scrubbed Pacific Northwest Oysters
- 3 carrots, peeled and cut into thin rounds
- 1 head curly endive
- ½ cup extra Virgin Olive Oil
- I Lemon, juiced
- 2 Limes, juiced
- 2 T broad-leaf parsley, minced
- sea salt and freshly ground pepper
Preheat Oven Broiler
- Broil the scrubbed oysters by placing them, deep shell side dowm, on a sheet of aluminum foil on a baking sheet until the shells open, about 2 to 4 minutes. Do not overcook.
- Remove the oysters from the shells over a bowl, reserving the “liquor.” Hold Oysters in refrigerator.
- Blanch the carrot rounds in boiling salted water for 25 seconds. Drain and rinse with cold water in colander. Drain on paper towels.
- Wash the Endive. Disgard the outer leaves. Tear the leaves into bite size pieces. Also dry on paper towels.
- Whisk together olive oil, lemon and lime juices, parsley, salt, and pepper.
- Strain any reserved oyster “liquor” through a double layer of cheesecloth. Add to the dressing.
- Toss the endive in a bowl with enough dressing to moisten leaves.
- Place small amount of endive on 6 salad plates.
- Sprinkle carrot rounds on endive.
- Dip each oyster in the remaining dressing and arrange six to a plate on top of the lettuce.
- 36 Medium size Pacific Northwest Oysters
- 3cup yellow cornmeal,
- Salt, freshly ground white pepper and cayenne to taste
- 4 cups grapeseed or vegetable oil
- 2 cup Hellmann's mayonnaise
- 2 bunch of chives, cut into 1/8-inch pieces
- 1 tablespoon lemon juice
- Romaine, cut into 1-inch boats, well chilled.
- Drain the oysters. Spread the cornmeal evenly on a paper towel. Add the salt, pepper and cayenne to taste. Dredge the oysters one at a time, placing each dredged oyster in a colander. Shake off the excess cornmeal.
- Heat oil in a cast-iron skillet or other deep skillet over medium-high heat until it reaches 350 degrees F. You can also check by sprinkling some of the cornmeal in the pan and seeing if it spins and dances in the oil.
- Meanwhile, mix the mayonnaise, chives and lemon juice until smooth in a small bowl. Arrange the lettuce ''canoes'' on a large serving platter and top each with a dollop of chive mayonnaise. Set aside in the refrigerator.
- Test the oil by gently dropping (or lower in with a slotted spoon) an oyster into it. If it bubbles and rises to the top, add 3 or 4 more oysters. If not, remove the oyster, wait and try again. If you add too many oysters at once, you will lower the temperature of the
- oil, and the oysters will neither brown nor become crisp. Remove the light brown oysters with a slotted spoon or tongs to paper towels to drain.
- To serve, arrange a fried oyster on top of mayonnaise on the Romaine boats. Serve immediately.
- 60 Medium size shucked Pacific Northwest Oysters
- - with 1 to 1 ½ cup of the “oyster liquor” strained and reserved
- ½ pound unsalted butter
- 6 T unbleached flour
- 4 ribs celery, finely chopped
- 4 cloves garlic, finely chopped
- 1 large onion, finely chopped
- ½ cup finely chopped broad-leaf parsley
- 1 t sea salt
- 1 ½ teaspoons freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 2 cups milk
- 2 cups heavy cream
- Combine oyster liquor with 1 cup water in a 2-qt. saucepan. Bring to a simmer over medium heat.
- Add the oysters and simmer until their edges just begin to curl, about 2 minutes.
- Strain oysters through a fine sieve set over a medium bowl. Reserve oysters and cooking liquid separately.
- Heat butter in a 4-qt. saucepan over medium-high heat.
- Add flour and cook, whisking constantly, until golden brown, 3–4 minutes.
- Reduce heat to medium; add celery, garlic, onions, parsley, salt, pepper, and cayenne. 7. Cook, stirring frequently with a wooden spoon, until onions and celery are very soft, about 25 minutes.
- Stir in milk, cream, and reserved oysters with their cooking liquid and cook, stirring occasionally, until just hot, about 5 minutes.
Serve immediately.[status] => 1 [created_time] => 2012-12-13 00:11:10 [update_time] => [identifier] => oyster-stew-recipe [user] => Richard Fowler [update_user] => Richard Fowler [meta_keywords] => [meta_description] => [comments] => 0 [tags] => [short_content] => [url] => [assoc_products] => 10005, )  => Array ( [post_id] => 31 [title] => Oysters Rockefeller Recipe [post_content] =>
Servings: 6 servings of 4 oysters each
- 24 Medium size Pacific Northwest Oysters on the half shell, oyster liquor reserved
- 4 springs flat-leaf Italian parsley
- 4 green onions (including the green part)
- small bunch fresh celery leaves
- At least 6 fresh tarragon leaves
- At least 6 fresh chervil leaves
- 1/2 cup dried fresh bread crumbs
- 12 tablespoons unsalted butter, softened Salt and freshly ground black pepper, to taste
- Hot Pepper Sauce, to taste
- Rock salt or kosher salt
- Mince together the parsley, green onions, celery leaves, tarragon and chervil very finely .
- Mix this together with the bread crumbs and the softened butter into a mortar and mix the whole thing together into a smooth paste, but leave a little texture.
- Season to taste with salt, pepper and Hot Pepper Sauce.
- Preheat your broiler.
- Lower the top rack to the middle of the oven.
- Spread the rock salt or kosher salt over a large baking sheet; this will keep the oysters level under the broiler. Moisten the salt very slightly.
- Plant the shells in the salt, making sure they're level. Place one oyster in each shell, plus a little bit of oyster liquor.
- Spoon an equal amount of the prepared herb/butter mixture over each oyster.
- Place the baking sheet on the middle rack and broil until the edges of the oysters have curled and the herb butter is bubbling, about five minutes. Serve immediately.
- 16 large sea scallops
- 20 fresh asparagus spears
- Olive oil
- Salt and pepper to taste
- 8 sprigs fresh watercress
- 2 cups baby spinach leaves
- 1 recipe lemon vinaigrette (below)
- ½ c Pecans, dry roasted
- Juice and zest of 2 lemons
- 1 T Red Wine vinegar
- 1 tsp. Dijon mustard
- 2 Tbsp. honey
- 1 clove fresh garlic
- 1 tsp. fresh ginger root
- 1/3 cup extra virgin olive oil
- Salt and pepper to taste
Preheat Oven Broiler.
- Sprinkle scallops and asparagus spears with salt, pepper and olive oil. Broil until done to taste.
- Toss watercress and spinach with vinaigrette.
- Place asparagus on plate first, top with dressed greens and scallops.
- Sprinkle pecans on top.
- Drizzle leftover vinaigrette on plates for presentation.
Garnish with fresh orange slices if desired.
Lemon Vinaigrette, recipe follows:
- Place all ingredients except olive oil in a blender.
- Blend for 20 seconds, then add oil in a steady stream until incorporated.
- Add salt and pepper to taste.
- 2 tablespoon vegetable oil
- 3/4 cup Cornflake Crumbs (or 2c Cornflakes crushed in food processor)
- 1/4 teaspoon Paprika
- 1/8 teaspoon Salt to taste
- 1/8 teaspoon Black pepper to taste
- 24 large Sea Scallops
- 4 T Butter
- 1 whole Lemon sliced for garnish
Preheat the oven to 425f
- Line a baking sheet with parchment paper or aluminum foil. Brush the with the vegetable oil.
- Place the cornflake crumbs, paprika, salt and pepper in medium bowl.
- Coat a scallop in the cornflake crumb mixture, gently pressing the crumbs on to help them adhere.
- Set the coated scallop on the baking sheet; repeat with the remaining scallops.
- Place small piece of butter on top of each scallop
- Bake the scallops for 10 minutes.
To serve, garnish with lemon slices.[status] => 1 [created_time] => 2012-12-13 00:16:20 [update_time] => [identifier] => cape-cod-sea-scallops-recipe [user] => Richard Fowler [update_user] => Richard Fowler [meta_keywords] => [meta_description] => [comments] => 0 [tags] => [short_content] => [url] => [assoc_products] => 11001, )  => Array ( [post_id] => 35 [title] => Shrimp Cocktail with Avocado Recipe [post_content] =>
- 2 pound U15 Baja Shrimp Tails, cooked, peeled and deveined. Leave tail tip attached.
- ¾ c seafood cocktail sauce (recipe follows)
- 2 avocado, peeled, pitted and cubed
- 1/2 small red onion, chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon optional hot pepper sauce
- 1/4 teaspoon ground black pepper
- 8 lime wedges
- Tortilla chips, or assorted crackers
- 2/3 c tomato ketchup
- ¼ c tablespoons chili sauce
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 2 tablespoon prepared horseradish
- Combine cocktail sauce, avocado, onion, cilantro, hot pepper sauce and pepper in medium bowl.
- Divide into 8 appetizer portions in shallow cocktail glasses and place three cooked Shrimp in each; serve with lime wedges and chips or crackers.
- In a medium bowl combine ketchup, chili sauce, lemon juice, salt and horseradish.
- Mix thoroughly and refrigerate for 30 minutes at least or until serving time.
- Makes 3/4 cup.
- 4 slices of lean bacon
- 6 fresh large eggs
- 4 tablespoons butter
- Salt and freshly ground white pepper
- 2 tablespoons heavy cream or half-and-half
- Chopped fresh broad-leaf parsley, tarragon or chives to taste
- 1 pound Bay Scallops
- 4 slices thin white bread, lightly toasted.
- Broil or fry the bacon over medium heat so that when the slices are done they lie flat. Drain on paper-towel-covered plate and set aside in a warm oven.
- Break the eggs into a colander, over the top of a double boiler or heat-proof bowl and beat gently using a whisk or a wooden spoon to push the eggs through. Add one tablespoon of butter and the salt and pepper to taste.
- Cook the eggs in the double boiler or place bowl over pan of simmering water over medium heat, whisking constantly, taking care to scrape the sides of the pot where the eggs will first coagulate. When the eggs begin to thicken, add the cream, half-and-half. You may add a raw egg yolk at this time.
- Remove eggs from the heat when they have formed small, bright yellow curds. You may add some flat parsley, freshly snipped tarragon or chives to the eggs.
- Meanwhile pat the scallops dry with a paper towel and melt the remaining butter over medium-high heat in a 10-inch nonstick pan.
- When the butter bubbles but before it darkens and begins to smoke, add the scallops in one layer. Cook until they turn brown, about 3 minutes. Turn and cook until browned on all sides, about 2 more minutes. Remove scallops with a slotted spoon and drain on
- paper towels.
- To serve, pile the eggs at one end of a warmed oval platter and the scallops at the other. Separate the eggs and scallops with a bacon strip.
- 1 lb Bay Scallops-in-the-Shell
- 2 tb Olive oil
- 3 tb Unsalted butter
- Juice of 1 lemon
- 1/4 c Chopped fresh parsley
- Freshly ground black pepper
- Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary.
- Heat the oil and 1 tablespoon of the butter until nearly smoking.
- Add the scallops and cook well on one side before tossing the pan to flip them or gently turning them with a spatula to cook through.
- Remove the scallops from the pan and place on a warm serving platter.
- Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of unsalted butter, and cook until the butter begins to turn a light brown color.
- When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
- Pour the lemon butter over the scallops, garnish with toasts or croutons and serve promptly.
- 1 lb. mushrooms, sliced
- Juice of 1 lemon
- 5 tbsp. butter
- 1 lb. U10 Sea Scallops
- 1 c. dry white wine
- 1/4 tsp. ground thyme
- 1 bay leaf
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 3 tbsp. flour
- 1 c. heavy cream
- 3/4 c. buttered soft bread crumbs
Preheat oven to 400f
- Sprinkle mushrooms with lemon juice.
- Cook mushrooms in 2 tbsp. of the butter until golden brown.
- Cut scallops into quarters.
- Place scallops, wine and seasonings in saucepan. Simmer, covered, for 5 min.
- Drain, reserving the broth.
- Make a white sauce with remaining 3 tbsp. butter, the flour, broth, and cream.
- Add scallops & mushrooms.
- Spoon into 6 buttered scallop shells or ceramic casseroles.
- Top with buttered crumbs.
- Bake in preheated oven for 10 minutes, or until browned.
Fresh Fish Recipes
Please enjoy the recipes we have collected below. Keep in mind as with any recipe, feel free to modify it to meet the needs and tastes of your own family. You can view more seafood recipes here.