Maple Cured and Smoked Nova Scotia Artic Charr Blueberry Salsa
(by Chef Ray Bear, Prince George Hotel, Halifax, Nova Scotia)

2 three to four pound fish cleaned and filleted, pin bones removed, remove and reserve skin
1 lemon
1 cup of Acadian maple syrup
Finishing salt to taste
Wood chips and smoker


Method:
Portion each side of fish into two, leaving you with eight even portions. Place fish presentation side down in a shallow pan, cover with maple syrup. Cure fish in the maple syrup in refrigerator for 12 to 18 hours. Remove Charr from syrup and place on a cooling rack for 15 minutes to drain excess syrup off the fish. Place fish in pre heated hot smoker for 3 minutes. The fish should not be over powered with smoke flavor, just enough to taste. Squeeze fresh lemon juice on the fish before baking. This will help cut threw the maples sweetness and add a bit off freshness to the fish. On a nonstick baking sheet, place fish presentation side up, in pre heated 350 oven for 8 minutes. Remove fish from oven and place on individual plates and garnish with the Nova Scotian Blueberry salsa, season with finishing salt and place the crisp Charr crackling on top.

Blueberry Salsa
(by Chef Ray Bear, Prince George Hotel, Halifax, Nova Scotia)

1 cup of local blueberries, sliced in halves
1 shallot, minced
1 Tbsp of cilantro, chopped
2 Tbsp of Extra Virgin Olive Oil
1 tsp of sugar
1 Tbsp of red wine or sherry vinegar
1 pinch of salt


Method:
Toss all ingredients together in a bowl and let sit to develop flavor for at least an hour.

Optional: Portion Artic Char skin into 2 inch wide peaces and place flat on parchment paper or a silmat then onto a flat cookie sheet. Season the skin with a little salt and cover with another peace of parchment or silmat. Place another flat cookie sheet on the top to weigh the skins down. Bake in a 250 oven for about an hour, checking after 45 minutes for doneness. The skins should be flat, shiny and crisp, and the perfect garnish for the Smoked Maple Blueberry Artic Charr.

Nova Scotia Seafood Crepes
(by Chef Rob MacIsaac, Atlantic Culinary Innovations & Crepe Innovations, Truro, Nova Scotia)

2 oz. shrimp
2 oz. scallops
2 oz. lobster
2 oz. haddock
2 oz. salmon
1/4 cup whipping cream
2 oz white wine
2 cloves garlic crushed
4 crepes
1 oz. chopped dill
salt and pepper to taste


Method:
Pre-heat your saute pan and add a little olive oil. Saute the garlic first then add the Seafood and Saute quickly. Deglaze the pan with white wine. Add the cream and reduce by 3/4. Add the dill and simmer. Remove the mixture from the heat to cool. Season with salt and pepper. Take the crepe and add the mixture. Fold over the ends and roll into a cylinder. Place in an oven proof pan and reheat to serve

Makes 4 Crepes.

Lemongrass Speared Baked Halibut with Grilled Pineapple Salsa and Fig Vincotta
(by Chef Rob MacIsaac, Atlantic Culinary Innovations & Crepe Innovations, Truro, Nova Scotia)

lemongrass halibut
8 each 7-8oz or 200 gr halibut filet (purchase 4 lbs.)
1 bunch lemongrass
1 whole lemon
salt and pepper


Method:
Portion the halibut into 8 pieces that are 7-8 oz each. Cut the lemongrass in half lengthwise, if they are really big they can be quartered. Spear the halibut with the lemongrass from one side to the other of the fish. Heat a medium sized hot cast iron or nonstick skillet. Pour a small amount of oil into the pan, season the fish with salt and pepper, and sear in pan for two to three minutes on each side. The fish should be finished in a 375 degree oven for a couple of minutes until it is firm to touch.

Grilled Pineapple Salsa
(by Chef Sean Doucet, Delta Barrington & Halifax, Halifax, Nova Scotia)

pineapple preferably golden they are sweeter
1 red onion
2 Tbsp rice wine vinegar
1 Tbsp honey (depending on the sweetness of the pineapple)
ea. finely diced red pepper
1 Tbsp chopped cilantro or parsley
salt and pepper

Method:
Remove the skin from the pineapple, cut the pineapple in half and remove the core. Cut the pineapple into 1cm thick pieces and place on the hot grill. Grill both sides until they are marked and golden brown in color. Fine dice the red onion, and red pepper. When the pineapple has cooled dice it twice the size of the onion and pepper. Mix all the ingredients together and season with salt and pepper. The halibut is very nice served with risotto or even a sweet potato mash.

Makes 8 portions.

Lobster Frittata
(by Chef Michael Howell, Tempest Restaurant, Wolfville, Nova Scotia)

(for 1 x 12 non-stick pan)
2 Tbsp butter
cup shallots
cup roasted red pepper, chopped
cup green onions
cup cream
salt, pepper, Tabasco, paprika
1 pound lobster meat, chopped
12 extra large eggs
1 cup asiago cheese, grated


Method:
Sweat Shallots 3-4 minutes in butter, add cream and reduce 1 minute. Add red pepper, green onions, lobster and seasonings. Stir to heat lobster through. Combine in a large bowl with the eggs, beaten and the cheese. In a 12 non-stick pan coated with butter, cook over medium low heat (no color!) five minutes then bake in a medium oven until set.

Makes 8 portions.

Mussels Normandy
(by Chef Craig Flinn, Chives Canadian Bistro, Halifax, Nova Scotia)

3 Tbsp butter
2 Tbsp garlic/shallots
2 lbs mussels
1/4 cup diced apples
1/8 cup hard cider
1/8 cup chicken broth
2 tbsp chopped rosemary
1/2 cup cream
1/8 cup green onion
1 cup spinach


Method:
Saute garlic and/or shallots in butter. And, add mussels after 1 minute. Cook in butter and onions for 1 minute before adding hard cider. Add apples, broth, cream, and rosemary and cook until reduced 2/3 and the sauce is thick. Add spinach just before serving and garnish with green onions. Serve with garlic toast or crusty french bread. Season with salt and pepper to taste.