RECIPES FROM THE MARKET

DUNGENESS CRAB CAKES

1 cup Mayonaise
2 TBL Dijon Mustard
2 TBL Old Bay Seasoning
1/2 Tsp White Pepper
1 Tsp Fines Herbs Blend

Mix all above ingredients together completely. Add one tablespoon of mixture to 1/4 lb. Dungeness Crab
meat and fold GENTLY. Sprinkle with one tablespoon of cornstarch, and again fold GENTLY. Divide mixture in half and form into a two patties, covering with panko(Japanese bread crumbs). Fry in oil until golden brown and serve with cocktail sauce.

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OYSTERS ROCKEFELLER

SAUTE:
One med. diced onion
15 to 20 diced mushrooms
2 cloves of diced garlic
ADD:

One head finely chopped spinach, cooked, and drained
Blanch 2 doz. small oysters until firm. Chop and add to sautéed mixture. Add 1 1/2C. Of Jack or Romano cheese. Sprinkle 1/2 C. fresh Parmesan in while still cooking on med. heat. Salt, pepper and fresh parsley to taste. Add 1 1/2 C. of bread crumbs to sautéed mixture. Stir. In cleaned oyster 1/2 shell, scoop approx. 2 T. onto each shell. Bake at 350 degrees for 25 min. Or until oyster stuffing is firm. Oyster shells can be re-used over and over again.

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click here to vist our Yaquina Bat Oysters page, where you can purchase FRESH Oysters.

STUFFED SOLE

6 serving size filets of sole {rinsed and pat dry}
3 tbs. Butter
3 tbs. Flour
1 cup light cream
½ cup milk
1 cup Gruyere cheese, Monterey or jack
1 tbs. Sherry
3 dashes Tabasco {optional}
1 1/2 cups cooked shrimp {Bay or prawns}
½ tsp. Salt and pepper
2-tsp. parsley flakes

Melt butter over medium heat; stir in flour, cooking until well blended and bubbly. Remove from heat and gradually stir in cream, then milk. Cook over medium heat until sauce thickens and comes to a boil. Add shredded cheese, stirring until melted. Blend in sherry and Tabasco. Stir in Bay Shrimp or prawns {peeled deveined and cut in half} and add seasoning. Pam or butter baking dish 7 x 12 x 2. Set first filet in dish and spoon mixture across center, fold both ends over and turn over seam side down, repeat until you have six stuffed fish filets. Pour rest of mixture over the fish and bake uncovered at 350 degrees for 30 minutes until fish is flaky and sauce is lightly browned.

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GARLIC STEAMED CLAMS

2 lbs Steamer Clams
2 TBL butter(no substitute)
2 TBL finely diced Shallots
1 TBL finely diced garlic(more if you like)
1 TBL chopped fresh Parsley
1 Tsp Fines Herbs Blend
pinch White Pepper
1/2 cup dry white wine(a good chardonnay is best)
squeeze Lemon juice

Combine all ingredients except clams in a small saucepan and bring to a boil, Add clams, cover and steam until all clams have opened(watch closely, do not over cook). Pour entire contents of saucepan into a shallow serving dish and serve with toasted sliced French Bread to soak up the delicious broth.Yum!

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CHEESY SALMON BAKE

2 Pounds Salmon fillets or steaks
8 oz. softened Cream Cheese
1/2 cup mayonnaise
1 TBL lemon juice

Mix cheese, mayo, and lemon juice together and spread on salmon. Shake on Italian breadcrumbs
to cover salmon and cheese. Bake at 350 degrees on greased baking sheet for 20 minutes or
until the thickest part of the salmon is flakey.

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click here to vist our Salmon page, where you can purchase FRESH Chinook Salmon.

CRAB STUFFED BAKED HALIBUT

1 TBL Mayonaise
1/4 Tsp Dijon Mustard
1/8 Tsp Fines Herbs Blend
1/8 cup Dungeness Crab
6-8 oz. Halibut fillet

Try to obtain a fairly thick portion of halibut from your fishmonger, as this will allow you to place the stuffing on top. Otherwise, proceed using the side of the fillet.Starting at 1/2 inch from one end, cut about 3/4 way through the fillet to about 1/2 inch from the other end. Lightly season with salt and pepper to taste. Mix the mayo, mustard, and fines herbs together, then gently fold in the crab. Stuff this mixture into the pocket in the fillet and sprinkle with a good quality Parmesan cheese. Bake at 350 degrees for 15 to 18 minutes(don't over cook! the fillet should flake easily with a fork).Nap with Buerre Blanc sauce if desired and Enjoy!

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EASY EXCELLENT FISH RECIPE

1 pound halibut, lingcod or snapper fillets
2 or 3 garlic cloves chopped and minced
1/2 teaspoon pepper
1/2 t. salt
1/2 C. Parmesan cheese
1/2 C. Italian bread crumbs or crumbs of your choice
Enough olive oil to coat the fish

Mix garlic, salt, pepper, oil, and marinate fish for 10 minutes On each side in the mixture Mix breadcrumbs and Parmesan cheese, then roll fish in crumb mixture Preheat oven to 500 degrees, Bake fish for 15 min. For thick 1 1/2" halibut fillets, bake for 20 min. Serve over rice, w/ a slice of lemon and tarter.
NOTE: When buying fillets, smell them, if the fish smells like fish Do not buy it. Fresh fish fillets of most fish should not have any odor.

TUNA TIMBALES

1 7-3/4 oz (almost 1/2lb.) can of Iverson's gold albacore tuna
2 tbs. chopped onion
2 tbs. chopped green pepper
2 cans cream of mushroom soup
1 egg
2 cups bisquick
2/3 cup milk

Preparation:
Combine tuna, onion, pepper, and egg. Mix bisquick and milk; roll into a square. Spread tuna mixture over dough. roll, jelly roll fashion, and cut into six slices. Bake on a greased cookie sheet for 25 minutes in 375 degree oven. Heat soup and pour over the timbales. Serves 4

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click here to vist our Fresh Fish page, where you can purchase FRESH Halibut.

Fines Herbs Blend-This is a blend of tarragon, chives, parsley, thyme, basil, and chervil. We purchase
ours from the Oregon Spice Co. If you request it, we will include some of this blend with your order.

Salt-The best salt for seasoning seafood is sea salt or, if not available, kosher salt.
Table salt contains anti-caking agents which could add a bitter taste to food seasoned with it.

Seasoning-While most seafood needs little salt, I find that fish with less natural fat can use a small amount of salt to enhance its flavor. Here is the method I use: On a wooden cutting board(or any dark colored clean surface),
sprinkle kosher salt over it so that individual granules are about 1/4 inch apart. Press each side of
your fillet lightly into the salt to season to perfection!
Note: Another trick I use with your less fatty fish is to lightly coat the entire fillet with mayonaise.
This will seal the fillet and help retain its natural juices!
Buerre Blanc-This is the basic recipe for this sauce, it can be modified to make many types of butter sauce.
In a small saucepan or frying pan, melt one tablespoon of butter and saute one tablespoon of finely chopped shallots until tender. Add 1/4 cup good quality dry white wine, a pinch of white pepper and reduce to a syrup. Add one tablespoon heavy cream, and bring to a slow boil. Off heat, slowly whisk in 1/4 pound butter, one pat at a time until all butter is incorporated. Stir in a squeeze of lemon juice and serve with any seafood.
Note:All over the country, I can hear French chefs moaning to themselves: Sacre Bleu! Ze imbecile did not strain ze sauce! Personally, I don't strain the sauce because as soon as you dip your food in it, you have added a large lump and any small pieces of shallot will go unnoticed.