The Cannery’s Recipes and the Georgia Straight’s Golden Plate Awards


Back in March of last year a Vancouver icon, The Cannery Seafood Restaurant, shut it’s doors for good. Nestled into a cozy little corner of the Port of Vancouver for 39 years, many people called it their favourite seafood spot and the day it closed was certainly a sad one. But we’re not in the business of telling sad stories around here and I’ve been sitting on a good story about their closure for about ten months now.

See, right before they closed at the end of March of 2010 I went to their web site and I copied all 24 of their recipes and I pasted them into a document which I then let slumber on my hard drive. I’m pretty sure these recipes represent all of the items on their menu leading up to the very day that they closed, and today I am presenting them to you here in their entirety to remind you to support your favourites in this year’s Georgia Straight Golden Plate Awards!

Cast your votes in 136 categories HERE and then try your best to cook up one of these recipes below. Better yet, cast your vote and then go out and support one of your favourite restaurants by eating dinner with them so I’m not sharing their recipes with you next year after they shut down!

Photo: Kevin Wu

Salmon Wellington (Serves 2)

2 (5.5oz each) fresh spring salmon fillet (skinned and de-boned)
10 oz puff pastry
2 oz bottom mushroom
1 oz foie gras or chicken liver diced
1½ cup whipping cream
2 oz baby shrimp
1 medium shallot
1 egg yolk and 2 tbsp of milk whisked together for egg wash
1 tbsp chopped parsley
½ tsp unsalted butter
Fish mousse:
2 oz salmon
3 oz whipping cream
1 egg white
¼ lb unsalted butter
1cup pinot noir wine
1 medium shallot
½ tsp liquid honey
1 sprig fresh thyme

Mushroom Duxelle:
Trim and wash the mushrooms and cut them into a quarters. Reserve on a plate. Chop the shallot and place half in a saucepan. Add ½ tsp of butter and sauté over medium heat for 1 minute. Add the mushroom and foie gras (or chicken liver) and sauté for a couple of minutes. Add the cream and reduce until dry. Add salt and pepper.
Let cool for a few minutes and place in a food processor to be chopped. Add the chopped parsley and mix. Place on a plate and keep refrigerated until needed.
Fish Mousse:
In a clean food processor place the 2 oz salmon, add the salt and chop the salmon into a very thin mousse. Add the egg white and mix. Slowly add the 3 oz of cream and mix for one minute. Be careful not to over mix, the mousse will split. Remove mousse from the food processor and place in refrigerator until needed.
Salmon Wellington:
Flour a dry counter or marble, and roll the puff pastry into a rectangle, 8” by 10”-about 1/8” thick. You will need enough dough to fold over the length of the salmon and make a seal (rectangle will become 4 x 10). Evenly space the salmon fillets along bottom edge of the puff pastry. Leave a margin of pastry at edge to seal the Wellington. Season with salt and pepper. Spread 2 tbsp of mousse evenly over each fillet. Brush the edges of the pastry with egg wash, taking care not to touch the salmon. Spread the creamy chopped mushroom mix evenly over the salmon fillet to coat it and keep it moist. Top the mushroom with shrimp meat.
Pinot Noir Butter Sauce (to be prepared while Wellington is baking):
In a sauce pan over medium heat, place the remaining chopped shallot. Pour in the red wine and honey. Reduce until almost dry and add the remaining cream. Reduce 1/2 cup cream to half and turn heat to low. Slowly whisk in the butter. Whisk constantly until butter is fully combined in reduction. Pour the sauce through a china cup (strainer) into a clean saucepan. Discard the remaining solids. Adjust the seasoning and set aside.
Fold puff pastry forward to completely cover salmon. Cut pastry between fillets. Press the edges together with a fork to seal and make a decorative pattern; trim edges neatly. Prick the pastry top decoratively to allow air to escape while baking. Place the Wellington on wax paper over a baking tray. Brush the top with egg wash. Bake in the middle level of a pre-heated 400F oven for 15 minutes then turn the heat to 375F for an additional 15 minutes. The Wellington should be a nice golden brown color. Remove from the oven.
Serve the Wellington with seasonal vegetables and serve with pinot noir butter sauce.
Hint: If you like, you can prepare this recipe the day before and bake the next day.

Seared Wild Sea Tiger Prawn

Seared Wild Sea Tiger Prawn
Crusted with cashews & copa ham over
South-East Asian masala foam,
crispy fennel pollen gaufrette
4 large wild sea prawns, peeled & de-veined
1 cup toasted cashews
½ cup sliced thin copa ham baked at 350 o for 7 minutes
1 egg
to taste: salt & pepper
1 tbsp olive oil
¼ cup flour
½ tsp olive oil
½ shallots, finely chopped
½ small clove of garlic, finely chopped
1 tsp lemon grass
½ cup fish stock
1 tsp red Thai curry paste
½ cup skim milk
2 sheets brick dough
1 egg white
2 tbsp clarified butter
½ tsp honey
1 tbsp fennel blossom

Make 2 fan shaped templates out of aluminum foil, cut brick dough into half shaped moon, brush with clarified honey butter. Form between two aluminum templates. Bake in oven until golden brown. Cool down, brush the outer edge with egg white, dip into fennel blossom, bake for about 1 minute.
Saut é shallots, garlic & lemon grass in the olive oil. Add red Thai curry paste and let it reduce by half with the fish stock. Strain through a fine sieve. In a glass, froth the skim milk with a hand blender until it becomes stiff. Prior to service, fold the skim milk into the curry sauce.
Finely chop your cashews and copa ham. Dust the prawns in the flour, dip into the egg wash, and crust the prawns in the cashew copa mixture. Pre-heat a sauté pan over medium heat, add olive oil, and sauté prawns until golden brown on both sides. Finish in the oven for 2 – 3 minutes at 350 o . Remove from pan, dry on a kitchen towel, and trim the back of the prawn so that the tail will stand up on the plate. Place the prawn on the centre of the plate, drizzle the sauce around the prawn, place the fan between the tail and body, and garnish with chervil and chives. Seared Wild Sea Tiger Prawn

Danish Blue Cheesecake

1 10″ spring form pan
2 cups graham cracker crumbs
(or 2 c flour, 1 c sugar, 2 egg yolks, 1 tbsp butter)
1/2 cup butter (soft)
650g cream cheese
200g sour cream
5 eggs 100g sugar
1 tbsp. lemon juice
50g Danish blue cheese
1/2L of port wine
1/2 cinnamon stick
1/2 tsp. black pepper
2 cloves

Preheat oven to 375 F. Combine graham cracker crumbs and butter. Press into the bottom of spring form pan. Bake for 5-10 minutes. Let cool. Beat cream cheese until soft, add sugar, sour cream and blue cheese. Slowly add eggs and combine. Add lemon juice. Pour mixture into pan. Bake for approximately 1 1/2 hours at 300 F.
Mix the port wine. Add cinnamon stick and 1/2 tsp of black pepper and cloves. Reduce on medium heat to a quarter. Strain, keep cold and serve with the cheese cake.

Nova Scotia Lobster & Scallop Carpaccio (Serves 1)

1 oz – scallops (20/30 size)
2 1/2 oz – lobster tail
2 tspn – Espelette oil
to sprinkle – Fennel blossom
1 bouquet – crispy vegetable* (beets & daikon)
3 flowers – celery leaves
to garnish – dill leaves
1/4 lemon – lemon juice
to taste – salt
*Crispy vegetables: beets and daikon very thinly sliced, soak in cold water separately

Mix together espelette oil, lemon juice and salt. Brush 1/2 of mixture on to the center of the plate. Place thin and even slices of scallops and arrange in a circle on top of the mixture. Place thin and even slices of lobster tail and arrange inside the circle of scallops, so that scallops are not hidden. Brush with the remaining espellete oil, lemon juice and salt mixture. Sprinkle fennel blossoms on top and around. Nicely arrange bouquet of crispy vegetables. Garnish with celery and dill leaves on three sides. Put one big dill leaf on top. Serve Cold.
Espellete Pepper Oil (makes 1/4 cup)
1 tsp espellete pepper
1/4 cup olive oil
Mix the crushed espelette pepper in a blender adding olive oil. Mix well for 1 minute. Remove and leave in refrigerator overnight to infuse. Strain the surface oil and leave remaining at bottom of container.

Mussels & Clams (1 Portion)

12 oz – mussels
12 oz – clams
1 tsp – pine nuts
1/2 tsp – rosemary leaves (trimmed)
50 g – soft butter
a pinch – fleur de sel (French sea salt)
1/2 tsp – chopped tomatoes (seeds removed)
15 ml – olive oil
2 slices – baguette (toasted & buttered)
1 ½ oz – chorizo sausages
1/2 tsp – capers

In a very hot cast iron pan with olive oil, sauté clams first. After 1 minute add mussels. Add chorizo, butter, pine nuts, tomatoes and rosemary. Cook until mussels & clams open. Remove from heat and flavor with fleur de sel and capers. Serve with 2 slices of toasted & buttered baguette.

Lobster Oil Dipping Sauce

Excellent as a vegetable dip, with cold white meat, sandwiches, prawns, shrimp, or crab cocktail, surf and turf.
1 egg yolk
1 tsp Dijon mustard
2 oz of lobster oil
1 oz olive oil
1 tbs sour cream
1/4 lime juice
A few drops of Tabasco
Salt and fresh ground pepper

In a medium bowl, combine egg yolk, mustard, salt and pepper. Slowly add the lobster and olive oil, mixing with a whisk until the consistency thickens. Finish with lime juice, sour cream, Tabasco and serve. Will keep in the refrigerator for 2 days.

Lobster Oil Garlic Parmesan Bread

To compliment any seafood dish such as bouillabaisse or jambalaya. Outstanding when served with BBQ, mussel & clams.
1 French baguette
2 tbs. butter, room temperature
1 oz freshly grated parmesan cheese
3 tbs. chopped parsley
1 tbs. chopped fresh garlic
1 tbs. Lobster oil

In a bowl combine the butter with the chopped garlic, parsley, parmesan cheese and lobster oil. Mix well with a spoon and add pepper. Cut the baguette 2/3 length wise, spread the butter in the middle. Wrap the baguette with aluminium foil and bake in the oven for 20 min at 350°F. When ready, take the bread out of the oven, remove the aluminium foil and slice the bread into 8 pieces.

Tarragon Pesto

1½ tarragon leaves, no stem
1½ oz parsley, no stem
1 oz garlic, peeled
1 cup lobster oil
1½ oz parmesan cheese, grated
1 tbsp crushed black pepper
1 tsp salt

mix garlic, salt & lobster oil in a blender on medium speed
slowly add tarragon & parsley and purée
add parmesan
refrigerate for 10 days

Lobster Oil Caesar Dressing

Serve with seafood salad, shrimp cocktail with avocado, romaine lettuce or any mixed greens.

1 egg yolk
1 tsp. Dijon mustard
1/2 lemon freshly squeezed juice
3 anchovy filets chopped
1/4 tsp. Tabasco
1/2 oz red wine vinegar
1 pinch black pepper
1 pinch salt
1/2 tsp. parmesan cheese grated
1 tsp. chopped tarragon
1 oz lobster oil 3 oz olive oil
1 tbs. butter milk

In a bowl, combine the egg yolk and mustard and mix with a whisk. Add Tabasco, salt, pepper, anchovies and tarragon then mix again. While mixing, slowly add the olive and lobster oil. Keep mixing until the consistency becomes thick. Add the lemon juice and butter milk then finish with parmesan.

Lobster Oil Vinaigrette

Enhances any mixed greens, warm or cold seafood salad. Delightful with steamed crab!
1 tsp. chopped tarragon
1 tbs. balsamic vinegar
2.5 tbs. lobster oil
sea salt & pepper to taste

In a bowl, combine the vinegar, salt & pepper and lobster oil. Mix everything together and serve.

Lobster Oil Cream Sauce

This is a very delicate sauce and will make dishes such as veal, pork chop, roasted chicken breasts, grilled fish, shellfish or pasta outstanding. It is a very simple recipe to make and you will definitely impress your friends.
For 4
1/2 cup chopped shallots
1 pinch thyme (leaves only, no stems)
1/2 cup white wine
1 cup whipping cream
1 tbs butter
1/2 cup lobster oil
salt & pepper to taste
1 freshly squeezed lemon (juice)

In a sauce pan over medium heat, sear the chopped shallots in 1/2 tbs of butter for 3 minutes until it becomes translucent. Deglaze the pan with white wine and reduce to 1/4. Add the cream, reduce for 3 minutes then pour it in a blender. Add the remaining butter and mix on medium speed slowly adding the lobster oil and lemon juice. Transfer the sauce from the blender into a new clean sauce pan. Season with salt and pepper and serve with your favorite dish.

Lobster Oil Mayonnaise

1 egg yolk
1 tsp. Dijon mustard
1/3 cup lobster oil
1/3 cup canola oil
1 /2 lemon juice
salt and pepper to taste

In a bowl, mix the egg yolk and Dijon mustard with a whisk. While mixing, slowly add the canola & lobster oil until it becomes thick. Finish with lemon juice. It will keep in the refrigerator for one week with a cover.

Baby Shrimp & Dungeness Crab Salsa

1 1/2 oz local baby shrimp
1 oz Dungeness crab meat
1/2 red bell pepper
1/2 green bell pepper
1/2 cucumber
1/2 medium red onion
1 tomato, peeled and seedless
2 tbsp cilantro, chopped
1 1/2 oz lobster oil
2 limes, juiced
1/2 tsp ground roasted cumin
to taste salt & pepper

remove the seeds from the peppers and cut into cubes, chop the cucumber & tomato and mix all in a bowl
add cilantro, lime juice lobster oil & cumin
season with salt & pepper
add shrimp & crab meat and mix well

Veal Tendorloin and Nova Scotia Lobster

For 1
8 oz of veal tenderloin
1 pre-cooked lobster 1 lb. cut in half and out of shell
1 tsp. chopped shallots
1 tbs. lobster oil
1 oz white wine
1/2 oz cognac
3 oz whipping cream
2 oz veal or chicken bouillon
1 tsp. chopped fresh tarragon

Season veal tenderloin with salt and fresh ground pepper. Preheat a non stick pan with ½ tsp. of lobster oil. Add the seasoned veal tenderloin and place in 400°F oven. Turn the veal after 5 minutes and keep in oven for 4-6 minutes. Add the chopped shallots and the remaining lobster shells with the veal. Roast for 5 minutes. Remove the veal, set aside. Place the pan over medium heat, deglaze with cognac. Add the white wine, reduce by half. Add the bouillon, reduce by half. Finish with the cream and reduce by half. Add the remaining lobster oil. Boil all and strain into a smaller sauce pot. Add the veal and lobster for one minute to warm up. Remove the lobster and veal. Place on a cutting board, slice the veal tenderloin and arrange on a plate. Add the lobster meat. Add the chopped tarragon to the sauce. With a hand mixer, mix the sauce for about 10 seconds to obtain a smooth texture. Season to taste. Spoon the sauce around the plate and garnish with fresh vegetables. Finish the plate with chervil.
If veal is not available you can make the same recipe with pork, chicken breast or turkey or any type of fish.

Sauteed Mixed Seafood Pasta

For 1
3 oz fresh egg linguini
1/2 cup whipped cream
1 shallot chopped
1 oz white wine
1 oz lobster oil
2 scallops
3 mussels
3 prawns
1 pink shell
1/2 oz baby shrimp
1 tsp. chopped fresh parsley
1/2 tsp. chopped fresh garlic

In a sauce pot put water with 1 tsp. of lobster oil and 1 tsp. of salt. Cover until boiling. Add the pasta and cook for 3 to 4 minutes.
In a sauté pan add the remaining lobster oil, chopped shallot and cook over medium heat until translucent. Add the white wine, reduce by half. Add the cream, cook for 2 minutes. Then add shellfish. Cover the pan for about 2 minutes. When the pasta is cooked, drain in a colander and mix with the seafood. Finish with fresh chopped parsley. Season to taste.
Serve with fresh grated parmesan cheese.

Trio of Tartare

Portion: 1
1 oz salmon
1 oz tuna
1 oz scallops
1 tsp chopped shallots
1 tbs extra virgin oil
1/2 tbs lime juice
1/2 tbs lobster oil
1/2 tbs chopped chive
1/2 tsp honey
3 pc deep fried nori seaweed
3 pc chives
2 oz soya sauce
1/2 tbs wasabi mustard
salt & pepper

Cut all fish into small 1/8 inch cubes. Mix chopped chives, shallot, lime and oils. Mix well over an iced bowl, add seasonig, wait a minute and serve.
To deep fry nori seaweed, cut into 4 inch x 4 inch squares. Put under water for two seconds and deep fry at 300° F. Be very careful as water may cause oil to spit. Turn over and cook for one more minute. Remove from deep-fryer and place on a clean paper towel to absorb excess oil.
Soya & Wasabi:
1/2 tsp wasabi
2 tbs soya sauce
1/2 tbs honey
Mix soya with honey. In a bowl, put the dried wasabi mustard. Slowly pour the soya sauce and honey over. Mix with a whisk.

Sauteed Mussels & Clams Accented with Lobster Oil

For 1
8 oz mussels
8 oz Manila clams
1 chopped shallot
2 oz white wine
1/2 tbs. lobster oil
1/2 tsp. chopped fresh parsley
1/2 tsp. chopped garlic
1 oz leek julienne
1 pinch of salt, fresh ground pepper

In a large sauce pan sauté the leeks and shallots in lobster oil for 1 minute on medium heat. Add the clams, white wine and cook for 1 minute with a lid. Add the mussels, chopped garlic and cook for 4 minutes. Finish with the chopped parsley and serve.

Warm Seafood Salad with Lobster Oil

For 1
1 pink shell scallop
1 tiger prawn
2 Manila or razor clams
2 mussels
1 oz salmon
1 oz white fish (snapper, sole or mahi-mahi)
1 small squid or octopus
1/2 tsp. chopped shallot
1 tsp. lobster oil
1/2 tsp. balsamic vinegar
salt, pepper

Clean the shellfish under running water. Cut the fish into 1/2 inch cubes. In a non stick sauté pan over medium heat, sauté the chopped shallot in a 1/4 teaspoon of lobster oil for 30 seconds. Add all fish and shellfish and sauté for one minute. Place in preheated over at 400°F for 2 minutes. Remove the pan from the oven, deglaze with half of the balsamic vinegar, mix together. Arrange in middle of a plate. Add the remaining vinegar and lobster oil over the fish. Garnish with a bouquet of chervil, dill or mint and enjoy!

Marinated Scallops in Lobster Oil

For 4
12 oz fresh scallops
8 oz mesculin mix
1/2 cup lobster oil
2 tbs. sherry vinegar
1 tbs. old fashioned mustard
1 tsp. freshly chopped mint
salt & pepper to taste

Mix the scallops with 2 tbs. of lobster oil in a bowl, and refrigerate for 2 hours. Over a hot stove, heat a sauté pan until very hot. Add 1 tsp. of lobster oil. Salt and pepper the scallops and sauté over high heat until they are golden color (approx. 2 minutes). Transfer to a plate, and reserve in oven at 250°F.
In a bowl, mix the salad with the chopped mint and 1 tbs. of lobster oil. Divide into the middle of 4 plates. Arrange the cooked scallops around the salad. Deglaze the pan with the old fashion mustard and sherry vinegar. Let boil for 1 minute then add the remainder of the lobster oil. Boil for 10 seconds and pour over the scallops on. Serve.
* If you use frozen scallops, try using F.A.S. (frozen at sea) The quality is usually better.
* It could also be done with prawns or any fish cut into cubes.

Grilled Halibut with Lobster Oil Sauce

For 4
28 oz fresh halibut cut into 4 pieces of 7 oz each
7 oz mussels
1 shallot thinly sliced
1 pinch thyme
1/2 cup white wine
1 cup whipping cream
1 tbs. butter
1/2 cup lobster oil
salt & pepper to taste
1 freshly squeezed lemon (juice)

Marinate the halibut for 6 hours in the refrigerator with 1/3 cup lobster oil. In a medium hot sauce pot sautè the sliced shallot for five minutes over medium heat with a pinch of thyme until it becomes translucent. Add the mussels and white wine, let reduce to half then add the cream and butter Remove the mussels when cooked (all open) and reserve the mussels for garnish. Place the remaining sauce in a blender and mix for 10 seconds and reserve.
Remove the halibut from the refrigerator. Season both sides and place over a hot grill or B.B.Q. Leave for a couple of minutes then turn over for a few more minutes. The halibut should be ready in 4 to 6 minutes (depending on the thickness of the halibut). Take the remaining oil from the halibut marinade and mix in the blender with the premixed sauce and the lemon juice. Remove the sauce from the blender, strain into a china cup then pour in a sauce bowl. Serve the grilled halibut and garnish with the mussels. Serve with the sauce on the side.
Enjoy !

Caesar Salad with Marinated Chicken Breast

For 4
4 chicken breast
1 oz lobster oil
1 tbs. chopped tarragon
1 oz Worcestershire sauce
1/2 tsp. fresh thin grated ginger
Marinate the chicken in the ingredients above and refrigerate for 4 hours
Caesar vinaigrette:
1 egg yolk
1 tsp dijon mustard
1/2 lemon freshly squeezed juice
3 anchovie filets chopped
1/4 tsp. Tabasco
1/2 oz red wine vinegar
1 pinch black pepper
1 pinch salt
1/2 tsp. parmesan cheese grated
1 tsp. chopped tarragon
1 oz lobster oil
3 oz olive oil
1 tbs. butter milk
6 oz romaine lettuce
2 oz clean arugula leaf cut in half
2 oz croutons
2 tbs shredded parmesan cheese
1 lemon cut into 4 pieces

In a bowl combine the egg yolk and mustard. Add Tabasco, salt, pepper, anchovies and tarragon and mix with a whisk. While mixing, slowly add the olive and lobster oil. Keep mixing until the consistency becomes thick. Add the lemon juice and butter milk then finish with parmesan. Reserve. Place the chicken breast over medium heat on the B.B.Q, turn over after 2 minutes and repeat until the chicken is completely cooked (about 10 minutes, depending on the size of the breast). Pour the Caesar vinaigrette over the lettuce, add the croutons and mix well. Divide the salad over 4 plates, sprinkle with the shredded parmesan cheese and garnish with a lemon quarter. Place the chicken breast over top and serve. Enjoy !

Sauteed Local Prawns in Lobster Oil

For 4
1.5 lbs prawns (with heads)
1 oz lobster oil
1 tbs. butter, room temperature
1 1/2 tsp. anise seeds
1 tbs. chopped chives
1/2 oz brandy
1 oz soya sauce
4 oz cream 33 %
sambal olek to “taste” depending how hot you like it. ( I like mildly spiced so I use 1/4 tsp.)

In a hot sauté pan combine 1 oz of lobster oil, anise seeds and the prawns. Sauté for 3 minutes. Add salt and pepper and chopped garlic. Pour the brandy over the prawns and ignite very carefully with a match. Once the alcohol is burned off, transfer the prawns to a tray and keep in a warm oven at 250°F. Finish the sauce with Soya sauce. Reduce to half, add the cream and 1 tsp of sambal and reduce to half again. Put the sauce into a blender with 1 tbs of butter and mix for 20 seconds. Add the freshly chopped chives and reserve. Serve with the sauce poured over the prawns.
*For a main course, increase the quantity of prawns and garnish with wild rice and sauteed spinach. Enjoy.

Crab Meat Frittata accompanied with Garlic Parmesan Lobster Oil Bread (For 4)

For 4
6 oz fresh crab meat
8 eggs whole
1 tbs. chopped basil
1 medium red bell pepper
1 medium green bell pepper
1/2 red onion
1 oz lobster oil
1 oz cream 33%
salt & pepper to taste
Bread :
1 French baguette
1 tbs butter room temperature
1 oz freshly grated parmesan cheese
3 tbs chopped parsley
1 tbs chopped fresh garlic

Preheat the oven at 350°F. Clean the seeds out of the peppers, and slice onions and peppers into strips of about 1/3 wide by 3 inches long. Sauté in a non stick pan with 1 tbs lobster oil on medium heat. Cook for about 5 minutes until the vegetables become translucent. Add the crab meat and mix together with the chopped basil. Reserve. Mix the eggs in a bowl with a whisk. Add salt and pepper and the cream. In a pan, pour the mix over the sauteed vegetables and mix with a wooden spoon over the stove to ensure it is well mixed. Cook in the oven for 5 minutes at 350°F. When the eggs are cooked remove from the oven, flip upside down on a plate and keep aside to cool down.

Mix the butter in a bowl with the chopped garlic, parsley, parmesan cheese and remaining lobster oil (1 tbs). Mix well with a spoon and add pepper. Cut the baguette 2/3 length wise, spread the butter in the middle. Wrap the baguette with aluminium foil and bake in the oven for 35 min at 350°F. When ready, take the bread out of the oven, remove the aluminium foil and slice the bread into 8 pieces. Cut the frittata like a pie and enjoy with the warm bread. Also, if you like you can drizzle the cold frittata with a bit of balsamic vinegar. It also works very well with proscuitto ham.

* Crab meat can be substituted for smoked salmon, shrimp or any seafood. Nice recipe for brunch or picnic.

Mixed Organic Greens with Baby Shrimps, Balsamic Vinegar and Lobster Oil

For 4
7 oz organic greens (mesclun mix)
1 tsp. chopped tarragon
1 tbs. balsamic vinegar
2.5 tbs. lobster oil
4 oz baby shrimps
1/2 lemon freshly squeezed lemon juice
sea salt & pepper to taste

Put the mixed greens in a salad bowl, add salt and pepper and drizzle with balsamic vinegar. Add the lobster oil and mix with the freshly chopped tarragon. Add the baby shrimp and lemon juice. Mix everthing together and serve.
* If there is no tarragon you can use cilantro.