Happy Pub Day, Devin! Congrats on releasing A Kitchen on Goose Cove into the world. She is perfect!
My copy arrived just one day after we had a phenomenal dinner at Aragosta on Deer Isle for opening weekend, which felt like ideal timing.
After flipping through, I immediately zeroed in on the most Maine spring dish I could possibly make first: Halibut and Fiddleheads. If you’re making it with locally sourced fiddleheads and halibut, you have a very short window to catch both at the same time. Halibut season just opened in Maine for 4 weeks, which lines up beautifully with Maine’s late-April to early-June fiddlehead season (I snagged some gorgeous ones at the farmers market this weekend).
The dish starts with a halibut filet seared until golden and flaky, then gets finished with a buttery lemon-caper pan sauce tossed with blanched fiddleheads. The fish is served with that sauce spooned over the top, plus pea shoots, basil, and parsley.
It was such a dream of a dish: light, flavorful, and basically spring in Maine on a plate. I cannot wait to cook more from this book!
Book: A Kitchen on Goose Cove, page 154
Rating: 5/5
How Easy Is That – Skill Level: Easy
How Easy Is That – Time Involved: 30 minutes
Store-Bought Is Fine: Unsalted butter
Recipe on MaineHomeDesign.com
