Salmon Roasted in Butter

Be sure to preheat the butter or oil, along with a little bit of the herb, in a roasting pan in a hot oven. This preheating causes the fish to sizzle the instant it's set into the pan, so that it browns before it overcooks. If you start the fillet in a cold pan, it will simply turn a dull pink and will not brown until it is as dry as chalk.

• 4 tablespoons (1/2 stick) butter
  
• 4 tablespoons minced chervil, parsley or dill
  
• 1 salmon fillet, 1 1/2 to 2 pounds
  
• Salt and freshly ground black pepper to taste
  
• Lemon wedges
  

1. Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.

2. Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.

3. Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.

Variations: The basic recipe can easily be varied. An equal quantity of extra virgin olive oil can be substituted for the butter, and 2 teaspoons basil or thyme leaves or 2 tablespoons marjoram leaves for the dill, chervil or parsley. Or peanut oil can be substituted for the butter (with a teaspoon of dark sesame oil for flavor if you like) and cilantro or mint for the dill, chervil or parsley; with this version, use lime instead of lemon.

Time 15 minutes

Makes Yield 4 to 6 servings

From The Minimalist (Mark Bittman) in NY Times

Blackened Striped Bass with Corn Spoon Bread and Greens

• Unsalted butter, for the pan
• 2 cups heavy cream
• 1/2 cup yellow cornmeal
• 1 10-ounce package frozen corn
• 1 bunch scallions, trimmed and thinly sliced
• Kosher salt and pepper
• 2 large eggs, beaten
• 2 tablespoons olive oil
• 4 6-ounce pieces striped bass
• 1 1/2 teaspoons Cajun seasoning or blackened spice mix
• 4 cups mixed greens

Heat oven to 350° F.

Butter an 8-inch square baking dish.

Heat the cream in a saucepan over medium heat. Whisk in the cornmeal and cook, stirring, until thickened, about 2 minutes. Stir in the corn, scallions, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Remove from heat, stir in the eggs, and spread evenly in the prepared baking dish. Bake until set and golden brown around the edges, about 40 minutes.

When the bread has 15 minutes left to bake, heat 1 tablespoon of the oil in a skillet over medium heat. Sprinkle the bass with the Cajun seasoning and cook until opaque and beginning to flake, about 4 minutes per side.

Divide the greens among individual plates and drizzle with the remaining oil. Serve with the bass and spoon bread.

Yield: Makes 4 servings

CALORIES 740(61% from fat); FAT 54g (sat 29g); SUGAR 19g; PROTEIN 42g; CHOLESTEROL 363mg; SODIUM 767mg; FIBER 5g; CARBOHYDRATE 27g

from Real Simple

Creamy Scrambled Eggs with Smoked Trout and Green Onions

• 8 large eggs
• 1 4.5-ounce package smoked trout fillets, broken into 1/2-inch pieces
• 4 ounces cream cheese, cut into 1/2-inch pieces, room temperature
• 1/2 cup chopped green onions
• 1 1/2 tablespoons chopped fresh dill
• 2 1/2 tablespoons butter
• Fresh dill sprigs (optional)

Whisk eggs in large bowl to blend. Add trout, cream cheese, green onions, and chopped dill. Season lightly with salt and generously with pepper; stir to mix.

Melt butter in large nonstick skillet over medium heat. Add egg mixture and stir slowly until eggs just hold together and are cooked through but still moist, about 4 minutes. Divide egg mixture among 4 plates. Garnish with dill sprigs, if desired, and serve.

from Epicurious

Yield: 4 servings

Smoked Salmon and Cream Cheese Frittata

• 8 large eggs
• 1/2 cup whole milk
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh basil
• 1/2 teaspoon black pepper
• 1/8 teaspoon salt
• 2 teaspoons olive oil or vegetable oil
• 2 oz cold cream cheese,cut into 1/2-inch pieces
• 3 oz thinly sliced smoked salmon, chopped
• Accompaniment: thinly sliced red or sweet onion

Whisk together eggs, milk, chives, basil, pepper, and salt in a bowl.

Preheat broiler.

Heat oil in a 12-inch oven-proof nonstick skillet (if handle is plastic, wrap it in a double layer of foil) over moderate heat until hot but not smoking. Pour egg mixture into skillet and scatter cream cheese pieces on top, then cook, lifting up cooked egg around edges using a spatula to let raw egg flow underneath, until frittata is set on bottom and egg is almost set but still moist on top, 3 to 5 minutes. Remove from heat. Sprinkle salmon all over frittata, then press on salmon lightly and shake skillet to allow salmon to settle into top.

Broil frittata about 6 inches from heat until set, slightly puffed, and golden in patches, 1 to 1 1/2 minutes.

Cool 5 minutes, then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm or at room temperature.

Yield: 4 servings

Smoked Salmon Hash with Red Potatoes and Fennel

• 10 large red-skinned potatoes (about 3 pounds), cubed
• 5 tablespoons bacon drippings (from about 12 bacon slices)
• 1 1/2 teaspoons fennel seeds
• 1 cup chopped onion
• 1 cup chopped fennel bulb
• 1 red bell pepper, cut into strips
• 6 ounces thinly sliced smoked salmon, cut into strips
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh dill
• 1 tablespoon distilled white vinegar
• 6 to 12 large eggs

Preheat oven to 400°F. Toss potatoes with 3 tablespoons bacon drippings and 1/2 teaspoon fennel seeds in large bowl. Season to taste with salt and pepper. Spread potatoes in single layer on heavy large baking sheet. Roast until tender, tossing occasionally, about 55 minutes.

Meanwhile, heat 2 tablespoons bacon drippings in heavy large skillet over medium-high heat. Add onion, chopped fennel and 1 teaspoon fennel seeds. Saute until vegetables are almost tender, about 7 minutes. Add bell pepper and saute until vegetables are tender, about 5 minutes longer. Transfer vegetables to large bowl.

Add potatoes, smoked salmon and herbs to vegetable mixture; toss to combine. Season to taste with salt and pepper. Transfer hash to platter and tent with foil to keep warm.

Add vinegar to large skillet of simmering water. Crack eggs into water. Simmer until eggs are softly cooked, about 3 minutes. Using slotted spoon, remove eggs from water, drain briefly and place atop hash.

Top each serving of the hash with one or two poached eggs. Make a watercress salad with a simple vinaigrette to have alongside, and offer a pitcher of mimosas or some juice to drink.

from Epicurious

Yield: 6 servings

Smoked Salmon Pasta Verde

• 1 1/2 cups dry white wine
• 3/4 cup creme fraiche or sour cream
• 12 ounces dried fettuccine
• 8 ounces small sugar snap peas (about 2 cups), strings removed
• 1 cup thinly sliced green onions (about 5)
• 1/3 cup chopped fresh Italian parsley
• 2 tablespoons chopped fresh thyme
• 4 ounces smoked salmon, cut crosswise into 1/4-inch strips

Boil wine in medium saucepan until reduced to 3/4 cup, about 8 minutes. Remove wine from heat and whisk in creme fraiche.

Meanwhile, cook pasta in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. Add sugar snap peas or edamame to same pot and cook until peas are crisp-tender, about 2 minutes. Drain pasta and peas, then return to pot.

Pour creme fraiche mixture over pasta and peas. Add green onions, parsley, and thyme; toss to coat. Add salmon; toss again. Season pasta with salt and pepper. Divide pasta among plates and serve.

from Epicurious

Yield: 4-6 servings

Rice with Salmon Dressing

• 8 oz. salmon
• 2 T. sake
• 2 t. mirin
• 1 t. salt
• a little light soy sauce
• 2 c. cooked hot rice

1. Place the salmon on a microwave-safe plate and sprinkle the sake on top. Cover with a lid and microwave on medium for 2 1/2 minutes. Leave to cool.

2. Discard any bones or skin from the salmon and then roughly flake the flesh.

3. Put the cooked salmon in a pan with the mirin and salt and cook for a few minutes over medium heat. Season with the light soy sauce.

4. Serve on top of the rice or mix together and serve as rice balls.

from Harumi's Japanese Cooking

Yield: 4 servings

Salmon Burgers

• 12 oz. fresh salmon
• 1/2 small onion
• 1 tablespoon butter
• 1 small potato, peeled
• 4 oz. ground or coarsely chopped pork
• a little beaten egg
• salt and pepper
• sunflower or vegetable oil for frying

Soy Dressing

• 3 tablespoons soy sauce
• 1 tablespoon lemon juice
• 1 teaspoon chili paste or to-ban-jan
• superfine sugar to taste
• a small handful of freshly chopped cilantro leaves to garnish

1. Remove any bones or skin from the salmon. Chop finely until it is almost ground.

2. Chop the onion into 1/4- to 1/3-inch pieces and cook lightly in the butter, taking care to retain the onion's crisp texture. Leave to cool.

3. Rinse the potato and cut in half crosswise. Place in a microwave-safe bowl and cover. Microwave on medium for 2-3 minutes until cooked (some potatoes may take longer). Mash and leave to cool (do not add any butter or milk).

4. In a large bowl mix the salmon and pork. Add the cooked onion, mashed potato and beaten egg, then season with salt and pepper. Combine all dressing ingredients.

5. Shape the mixture into 12 small patties. Heat the oil in a frying pan. Place the burgers in the pan and cook evenly on both sides.

6. Serve on plates with dressing.

from Harumi's Japanese Cooking

Yield: 4 servings

Maki Zushi

• nori seaweed
• wasabi paste
• seasoned sushi rice
• maki fillings of choice: tuna, salmon, avocado, cucumber, "crab", shredded shiso leaves
• sesame seeds (for inside-out roll)
• rolling mat

1. Take 1/2 sheet of nori and place it on the rolling mat. Spread a thin layer of cooked rice evenly over the nori, leaving 1/2-inch of nori on each side free from rice as you will need this to seal the roll. Dab a little wasabi in a line across the rice.

2. Place the ingredients on the wasabi, but not too many or it won't roll well.

3. Roll it carefully and evenly away from you, pressing it firmly. Remove the rolling mat, trim any ingredients that are protruding from the ends of the roll and cut into about 1-inch pieces.

For inside out roll, place nori on nonstick parchment paper and spread a thin layer of rice right to the edge. Carefully turn it over so the nori is facing upwards and add the ingredients. Roll carefully and evenly away from you. Put some toasted sesame seeds on a plate and roll the maki in them, so the roll is well coated. Cut into 1-inch pieces and serve.

from Harumi's Japanese Cooking

Jalapeno Johnnycakes Topped with Smoked Fish

• 3/4 cup cornmeal
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 egg
• 1 cup low-fat milk
• 2 tablespoons finely chopped, seeded jalapeno chiles
• 4 tablespoons finely chopped scallions (about 4 scallions)
• 1 tablespoon olive oil
• 1 teaspoon liquid hot sauce such as Tabasco
• 1 cup corn kernels (thawed frozen is fine)
• 1 tablespoon butter
• approximately 60 small pieces (the size of a quarter) smoked salmon, arctic char, smoked shrimp or scallops

1. Whisk together the cornmeal, flour, baking powder, cumin, oregano, and salt in a bowl.

2. In another bowl, whisk the egg with the milk. Whisk in the jalapenos, 2 tablespoons of the scallions, oil, and hot pepper sauce. Gently whisk the egg mixture into the cornmeal mixture. Stir in the corn.

3. Heat the butter in a large skillet or griddle over medium-high heat. Spoon out the batter by half-tablespoons to make pancakes about the size of silver dollars. Cook, turning once, until golden brown and cooked through, about 1 to 2 minutes. Remove to a baking sheet and repeat until batter is used.

4. Serve immediately or reheat in a 375 F oven until just warm. Top each pancake with a piece of seafood, sprinkle with the remaining 2 tablespoons scallions and serve.

from Dishing Up Maine

Yield: 60 pancakes (about 10 servings)

Pan-Seared Tuna with Ginger-Shiitake Cream Sauce

• 6 6-ounce tuna steaks, each about 1 inch thick
• 2 tablespoons peanut oil
• 3 tablespoons butter
• 1/3 cup thinly sliced green onions
• 1/4 cup chopped cilantro
• 2 tablespoons finely chopped peeled fresh ginger
• 4 garlic cloves, chopped
• 8 ounces fresh shiitake mushrooms, stemmed, caps sliced
• 6 tablespoons soy sauce
• 1 1/2 cups whipping cream (can reduce amount)
• 3 tablespoons fresh lime juice
• Lime wedges (optional)
• Fresh cilantro sprigs (optional)

Preheat oven to 200°F. Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.

Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and saute until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.

from Epicurious

Yield: 6 servings

Grilled Tuna Salad with Sun-dried Tomato Dressing

For the dressing

• 1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
• 2 tablespoons red-wine vinegar
• 1 tablespoon fresh lemon juice plus additional to taste
• 1/4 cup finely chopped drained sun-dried tomatoes packed in oil
• 2 plum tomatoes, seeded and chopped
• 1/2 cup olive oil
• 2 tablespoons sour cream
• 1/2 cup packed fresh coriander

• 10 cups loosely packed mesclun
• 1 cup cherry tomatoes, halved lengthwise
• 1 cup cooked fresh corn (cut from about 2 ears)
• two 1-inch-thick tuna steaks (about 1-1/2 pounds) olive oil for brushing the tuna
• nasturtium blossoms for garnish if desired

Make the dressing: In a blender blend together the garlic, the vinegar, 1 tablespoon of the lemon juice, the sun-dried tomatoes, the plum tomatoes, and 1/4 cup water until the mixture is smooth and with the motor running add the oil in a stream. Add the sour cream, the coriander, the additional lemon juice, and salt and pepper to taste and blend the dressing until it is combined well. (The dressing may be made 1 day in advance and kept covered and chilled. Let the dressing return to room temperature.)

In a large bowl toss the mesclun with the tomatoes and the corn and divide the mixture among 4 plates. Brush the tuna on both sides with the oil, season it with salt and pepper, and grill it on an oiled rack set about 4 inches over glowing coals for 4 to 5 minutes on each side for medium-rare, or until is cooked to the desired degree. Let the tuna stand for 3 minutes and cut it against the grain into 1/4-inch-thick slices. Divide the tuna slices among the salads and pour about 1/4 cup of the dressing over each serving. Serve any remaining dressing separately and garnish the salads with nasturtium blossoms.

Serves 4.

from Epicurious

Creamy Smoked Fish and Corn Chowder

• 2 tablespoons butter
• 1 medium-large onion, chopped
• 1 cup bottled clam juice
• 1 cup water
• 1 pound red-skinned potatoes, diced
• 4 cups half-and-half
• 1 1/2 cups fresh (2 large ears) or thawed frozen corn kernels
• 8 ounces smoked peppered mackerel, smoked trout, or other smoked fish, skin and bones removed, broken into rough 3/4-inch chunks
• 2 tablespoon chopped fresh tarragon
• coarse-ground black pepper (if not using peppered fish)

1. Melt the butter in a medium to large soup pot. Add the onions and cook over medium heat, stirring occasionally, until softened, about 6 minutes.

2. Add the clam juice, water, and potatoes. Bring to a boil. Reduce the heat to medium and cook, covered, until the potatoes are almost tender, about 10 minutes.

3. Add the half-and-half and corn and continue to simmer gently over medium-low heat until the corn and potatoes are both tender, about 10 minutes. Do not boil vigorously or soup will curdle.

4. Stir in the fish, tarragon, and pepper. Let stand for at least an hour before serving to allow flavors to blend, or refrigerate for up to a day. Reheat gently, being careful not to boil.

Serve with dark green leafy salad and bread.

from Dishing Up Maine

Yield: 4 main-course servings servings

Penne with Smoked Trout and Sugar Snap Peas

• 1 lb penne rigate
• 3/4 lb sugar snap peas, trimmed and halved diagonally
• 2/3 cup heavy cream
• 1 (1/2-lb) whole smoked trout, head, skin, bones, and tail discarded and flesh coarsely flaked
• 1 tablespoon finely grated fresh lemon zest
• 1/4 cup chopped fresh dill
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Cook pasta in a large pot of boiling salted water 2 minutes less than package instructions indicate, then add sugar snaps and cook until sugar snaps are tender, about 2 minutes more. Reserve 1/4 cup cooking water, then drain pasta and sugar snaps in a colander and return to pot.

Boil cream in a 1- to 1 1/2-quart heavy saucepan, uncovered, 2 minutes, then add to pasta along with trout, zest, reserved cooking water, dill, salt, and pepper and toss until combined.

Yield: 4 servings

Smoked Trout Salad with Cranberry Horseradish Vinaigrette

for the vinaigrette:

• 1/2 cup extra virgin olive oil
• 5 tablespoons whole-berry cranberry sauce
• 1 tablespoons jarred horseradish
• 2 tablespoons cider vinegar
• 2 tablespoons fresh orange juice
• salt and freshly ground black pepper

for the salad:

• 1 large navel orange
• 12 large green-leaf lettuce leaves
• 1 small bunch watercress, thick stems removed
• 2 large smoked trout fillets (about 1 pound), broken into 1-inch pieces
• 1/2 small red onion, thinly sliced
• 1 tablespoon flat-leaf parsley, minced

Makes 4 servings.

To prepare the vinaigrette, combine the oil, cranberries, horseradish, vinegar, and orange juice in a blender. Pulse on and off until mixture blends easily, then blend until smooth. Season with salt and pepper. The vinaigrette can be made up to 2 days ahead and kept refrigerated, covered. Bring to room temperature and blend for 10 seconds to re-emulsify before serving.

To assemble the salad: Section the orange. Place the lettuce leaves on a large platter. Top with the watercress, trout, orange sections, and red onion, in that order. Drizzle 1/2 cup of the vinaigrette over the salad and sprinkle with the parsley. Serve immediately, with the remaining vinaigrette on the side.

From The Stonewall Kitchen Cookbook.

Fennel-Crusted Ahi Tuna over Couscous

• 2 teaspoons fennel seeds
• 1 teaspoon coriander seeds
• 1 teaspoon whole black peppercorns
• 1 1/2 teaspoons kosher salt, divided
• 2 garlic cloves, minced
• 1/2 cup extra-virgin olive oil, divided
• 1 carrot, peeled, coarsely chopped
• 1/4 cup chopped red onion
• 2 teaspoons chopped fresh thyme
• 2 1/4 cups water
• 1/2 pound sugar snap peas
• 2 cups couscous
• 2 tablespoons chopped fresh dill
• 2 1/2 pounds ahi tuna steaks (about 1 1/4 inches thick)

Combine first 3 ingredients in heavy small skillet. Toast over medium heat until fragrant, shaking skillet occasionally, about 3 minutes. Grind spice mixture in spice grinder. Transfer to bowl; mix in 1 teaspoon salt.

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add carrot and onion and sauté until crisp-tender, about 3 minutes. Add thyme and garlic and sauté 1 minute. Add 2 1/4 cups water and remaining 1/2 teaspoon salt; bring to boil. Add sugar snap peas and cook until crisp-tender, about 1 minute. Using slotted spoon, transfer peas to plate. Immediately add couscous to water in skillet and stir to combine. Cover and remove from heat. Let stand 5 minutes. Fluff couscous with fork. Transfer to bowl and cool completely. Mix in sugar snap peas and dill. Season to taste with pepper. (Couscous can be made 2 hours ahead. Let stand at room temperature.)

Prepare barbecue (high heat). Coat tuna with 6 tablespoons oil. Sprinkle with spice mixture. Grill tuna until seared outside and rare in center, about 4 minutes per side. Refrigerate uncovered for 1 hour, then cut into 1/2-inch-thick slices. Spoon couscous onto plates. Top with tuna.

Makes 6 servings.

modified from Bon Appétit, August 2005, via Epicurious

Keralan Fish Curry

This tamarind-tangy curry makes for a perfect dinner on a hot night; light enough not to knock you out, but spiced enough to prompt a heat-drowsy appetite. And it is such gloriously easy food to make. In summer, particularly, that counts. You can easily use any fish, chopped into meaty chunks for the curry itself; or just replace the fish with juicy, peeled uncooked prawns.

• 2 and three quarter pounds firm white fish
• salt
• 2 teaspoons turmeric
• 1 tablespoon vegetable oil
• 2 medium onions, halved and cut into fine half-moons
• 2 long red chillies
• 1 3/4-inch piece fresh ginger
• pinch ground cumin
• 1 x 14 oz tin coconut milk (about one and three quarter cups)
• 1-2 tablespoons concentrated tamarind paste
• 1 tablespoon liquid fish broth concentrate (or half a fish stock cube)

Cut the fish into bite-sized chunks, put them into a large bowl, and rub with a little salt and 1 teaspoon turmeric. Heat the oil in a large, shallow pan and peel and tip in your fine half-moons of onion; sprinkle them with a little salt to stop them browning and then cook, stirring, until they've softened; this should take scarcely 5 minutes.

Cut the whole, unseeded chillies into thin slices across (although if you really don't want this at all hot, you can deseed and then just chop them) and then toss them into the pan of softened onions. Peel the ginger and slice it, then cut the slices into straw-like strips and add them, too, along with the remaining teaspoon of turmeric and the cumin. Fry them with the onions for a few minutes.

Pour the coconut milk into a measuring jug and add a tablespoon of tamarind paste and the fish stock, using boiling water from the kettle to bring the liquid up to the 6-cup mark. Pour it into the pan, stirring it in to make the delicate curry sauce. Taste and add more tamarind paste if you want to. And actually you can do all this hours in advance if it helps.

When you are absolutely ready to eat, add the fish to the hot sauce and heat for a couple of minutes until it's cooked through, but still tender.

Serves 4-6.

from Nigella Lawson (Forever Summer)

Grilled Salmon and Sweet Potato Cakes

• Grilled salmon fillet*
• 1 sweet potato, peeled and cut into cubes**
• 1 scallion, thinly sliced, white and light green parts
• 1 egg
• fresh lemon juice
• capers and caper juice
• breadcrumbs
• salt and pepper

* I usually have about 1 1/2 cups or so, it's not the whole fillet but just a few inches left after dinner.

** You can of course use a regular potato

1. Flake salmon by breaking apart with your fingers.

2. Boil sweet potato until soft and mushable, but not falling apart. Rinse with cold water.

3. When potato is cool, add to salmon and mix together until incorporated.

4. Add a squeeze of fresh lemon juice, approx. a teaspoon of caper juice, and a teaspoon of capers, salt and fresh ground pepper to taste.

5. Add one egg and mix everything together.

6. Form mixture into cakes, it will be a little loose so handle carefully.

7. Heat skillet with some butter.

8. When pan is hot, coat both sides of cakes with breadcrumbs and place in pan. Cook until browned and firm.

Serve with a side of mayonnaise mixed with a little lemon juice, capers, and caper juice.

from Megnut

Seafood Lasagna with Tomato and Bechamel

FRESH TOMATO SAUCE

• 2 tablespoons butter
• 2 garlic cloves, minced
• 2 cups seeded and diced plum tomatoes (7-8 tomatoes) or drained chopped canned tomatoes
• 3/4 cup dry white wine
• 1/2 teaspoon dried red pepper flakes
• 3 scallions, thinly sliced
• 2 tablespoons slivered fresh basil
• 1 tablespoon chopped fresh tarragon
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

SEAFOOD FILLING

• 2 tablespoons butter
• 1 pound bay scallops or quartered sea scallops
• 1/2 pound medium shrimp, shelled and deveined
• 1/2 cup dry white wine
• 3/4 pound haddock or other white fish such as cod or pollock fillets, cut into 1-inch chunks
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

BECHAMEL SAUCE

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 1/2 cups heavy or whipping cream
• 1/2 cup reserved seafood cooking juices
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon nutmeg
• 1 pound fresh pasta sheets or 9 ounces dried "no-boil" lasagna noodles
• 1/2 cup grated Parmesan cheese (2 ounces)

1. To make the fresh tomato sauce, melt the butter in a large skillet over medium heat. Add the garlic and cook, stirring for 1 minute. Add the tomatoes, wine, and red pepper flakes. Bring to a boil, reduce the heat to medium and simmer, uncovered, until the tomatoes give off their liquid and the sauce begins to reduce, about 10 minutes. Stir in the scallions, basil, tarragon, sugar, salt and pepper and simmer for 2 minutes. If the consistency is too thick -- it should be pourable-- add 1/2 cup water.

2. To make the seafood filling, melt the butter in a large skillet over medium heat. Add the scallops and shrimp and cook, stirring often, until the shrimp begin to turn pink, about 1 minute. Add the wine, bring to a boil, and cook 1 minute. Add the fish, tarragon, thyme, salt and pepper, and continue to cook, stirring gently, just until the seafood is opaque, 3 to 5 minutes. Remove the seafood witha slotted spoon and transfer to a bowl. Reserve the liquid remaining to use in the bechamel. You should have about 1/2 cup; add water, if necessary, to make up the difference.

3. To make the bechamel, melt the butter in a medium-sized saucepan over medium heat. Add the flour and cook, whisking constantly, for 2 minutes. Gradually whisk in the cream, bring to a boil, and cook, whisking, for 2 minutes. Whisk in the reserved seafood juices and season with salt, pepper, and nutmeg.

4. Grease a 3- to 4-quart baking dish, such as a 14x10-inch lasagna pan, with butter, Preheat the oven to 375.

5. Spoon about one-third of the tomato sauce into the prepared dish, spreading to coat the bottom. Make a layer of one-third of the pasta sheets, then half the seafood, then one-third of the bechamel, spreading each layer evenly. Make a second layer of each, then finish with the last third of the pasta and bechamel. Spread the remaining tomato sauce on top and sprinkle with parmesan.

6. Bake, uncovered, until the cheese is golden and the filling is bubbling and tender, 35 to 40 minutes. If the lasagna has been refrigerated, bake covered with foil, for 25 minutes, then uncover and bake until heated through, 20 to 30 minutes. Let rest for about 15 minutes before cutting into squares.

Serve with Lamb Sausage Hors d'Oeuvres with Cranberry Chutney, a spinach salad, seeded Italian bread, Orange Creme Brulee

from Dishing Up Maine

8 servings

Javanese Roasted Salmon and Wilted Spinach

• 1/4 cup (1 stick) plus 2 tablespoons unsalted butter
• 1/2 teaspoon dried crushed red pepper
• 1 garlic clove, minced
• 1/4 cup (packed) golden brown sugar
• 1/4 cup fresh lime juice
• 1/4 cup soy sauce
• 1 teaspoon cornstarch dissolved in 1 teaspoon water
• 4 7-ounce salmon fillets
• 1 6-ounce bag baby spinach

Preheat oven to 400F. Melt 1/4 cup butter in heavy large saucepan over medium heat. Add crushed red pepper and garlic and stir until fragrant, about 1 minute. Add sugar; whisk until mixture is melted and smooth and begins to bubble, about 4 minutes. Whisk in lime juice and soy sauce. Increase heat and boil until reduced to 3/4 cups, about 2 minutes. Add cornstarch mixture and boil until thick, about 3 minutes. Set sauce aside.

Melt 1 tablespoon butter in heavy large skillet over high heat. Working in batches, cook salmon until golden brown, about 2 minutes per side. Transfer to baking sheet. Spoon 1 tablespoon sauce over each fillet. Roast until fish is opaque in center, about 5 minutes.

Melt remaining 1 tablespoon butter in large pot over medium-high heat. Add spinach and toss until wilted but still bright green, about 3 minutes. Season to taste with salt and pepper. Using tongs, divide spinach among 4 plates. Top each with salmon fillet; drizzle with remaining sauce and serve.

amounts reflect halved recipe sauce very good - unusual flavor; be sure to add enough brown sugar

4 servings