New Brunswick Fish Cakes

(Team of 4)
Yield: 4 portions

INGREDIENTS: METHOD:

Quantity Ingredient 1. Clean fish and filet as demonstrated.

Mince finely. Reserve for forcemeat.
1 recipe Court Bouillon
2. Heat court bouillon in a sautoir over
Salmon Atlantic filet low heat.
250 g
raw 3. Poach salted cod for 5 to 8 minutes
Cod salt dried (pre- or until tender and rehydrated.
150 g
soaked 24 hrs.) Remove from bouillon and flaked into
60 ml Oil vegetable pieces. Discard poaching liquid. Add
Onion white cooking flaked fish to minced raw fish.
1 ea
minced 4. Heat oil in sautoir over low heat; add
4 pc Eggs whole beaten onions and sweat. Add herbs and
Savoury Summer continue to cook until fragrant.
4 sprigs Remove from heat transfer to a bowl.
herb fresh minced
Tarragon fresh 5. Combine onion herb mixture with
4 sprigs flaked cooked fish. Add 1 egg,
minced
horseradish, breadcrumbs (as needed
Potato waxy, partially
100 g for binding) and potato.
cooked, grated
6. Season with salt and pepper.
250 g Bread crumb white 7. Form into small cakes approximately
500 ml Milk homogenized 8 cm in diameter.
100 g Flour all purpose 8. Prepare a standard breading station
Horseradish fresh and process through station.
60 g 9. In a sautoir over medium heat fry fish
grated
cakes until golden brown and crispy.
tt Salt
10. Remove from heat and serve
tt Pepper immediately.

NOTES:
 Acadian Mustard Cream
(Team of 4)

Yield: 500 ml

INGREDIENTS: METHOD:

Quantity Ingredient 1. Melt butter in a saucepan over medium

heat. Add flour to melted butter and form
750 ml Fish stock warm
a roux. Cook until blonde in colour.
70 g Flour all purpose Remove pan from heat and allow roux to
70 g Butter unsalted cool slightly.
2 pcs Bay leaves 2. Slowly incorporate warm stock while
vigorously stirring with wooden spoon.
2 sprig Thyme, fresh Return to the heat.
2 sprig Parsley stalks 3. Add a spice bag and tie for control.
White peppercorn, 4. Simmer for 30 minutes. Ensure the sauce
10 ea. does not burn on the bottom of the
whole
Mustard grainy saucepot.
30 ml 5. Strain through a cheesecloth lined conical
Canadian
250 ml Cream heavy 35% strainer.
6. Transfer to a saucepot over low heat.
7. Add cream and reduce to sauce
consistency.
8. Add prepared mustard and adjust
seasoning.

NOTES:
 Heirloom Winter Squash with Apple Butter
(Team of 4)

Yield: 1 Liter

INGREDIENTS: METHOD:

Quantity Ingredient 1. Preheat oven to 200˚C.

Squash heirloom, 2. Combine squash, onion, celery, carrots
500 g peeled, seeded, small and apples together. Place in roasting pan
dice and roast in oven until deeply golden.
Transfer to a stockpot. Add stock and
160 g Onion, small dice
spice bag.
80 g Carrot, small dice 3. Bring to a boil and immediately reduce to
80 g Celery, small dice a simmer. Simmer for 30 minutes. Puree
Apple Granny Smith, soup to a smooth consistency.
2 pc 4. Strain through a cheesecloth lined conical
peeled, small dice
strainer.
30 ml Apple butter
5. Finish with apple butter.
2 litre Chicken stock 6. Adjust seasoning
2 pcs Bay leaves
2 sprig Thyme, fresh
2 sprig Parsley stalks
White peppercorn,
10 ea.
whole
tt Salt
tt Pepper white ground

NOTES:
 Crème Fraiche
(Team of 4)

Yield: 4 portions

INGREDIENTS: METHOD:

Quantity Ingredient 1. This Recipe is reserved for Week 4. Label

and date send to FBI upon completion.
60 ml Buttermilk
2. Add heavy cream to a saucepot over low
300 ml Cream heavy 35% heat. Heat to 38˚C. Remove and add
5 ml Lemon juice buttermilk and let stand for 6 hours.
3. To thicken strain through cheesecloth
lined conical strainer overnight.
4. Serve with crumble.

NOTES:
 Cheese Oat Biscuits
(Team of 4)

Yield: 12 pieces

INGREDIENTS: METHOD:

Quantity Ingredient 1. Preheat oven to 200˚C.

2. Whisk together milk, sugar, salt and egg.
Wet Ingredients
Set aside.
50 g Sugar white 3. Sift bread/cake flours and baking powder
6 g Salt together. Place in the mixer with paddle
1 ea Egg lightly beaten attachment.
4. Add the grated butter and cheese to flour
250 g Milk and mix until combined.
Dry Ingredients 5. Add liquid ingredients to the mixing
350 g Flour bread bowl. Mix on low speed until a dough is
formed.
150 g Flour cake
6. Turn dough onto floured surface and
25 g Baking powder briefly knead for 90 seconds.
50 g Cheese bakers fresh 7. Roll into 3 cm thickness and cut into 12
pieces. Brush with egg wash and dust
95 g Butter cold grated
with rolled oats.
Egg wash 8. Place on parchment lined baking sheet
2 ea Egg lightly beaten and bake for 30 minutes or until done.
Oat rolled quick
25 g
cooking

NOTES: