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Roasted Maine Oysters Serves 4

with Beets, Tarragon, Lemongrass



12 Maine oysters – washed & opened on the half shell

3 tbsp extra virgin olive oil

Freshly ground black pepper

½ cup assorted local beets – washed, peeled & sliced thin on mandolin

1 tsp shallots – chopped fine

12 fresh tarragon sprigs or chives

2 tablespoon lemongrass – chopped fine

4 oz. Sauvignon Blanc or dry Riesling

2 oz. unsalted butter – room temperature

Hawaiian red sea salt

½ lemon – juiced


Reduce wine with lemongrass until 4 tbsp remain. Cover and infuse for 10 minutes. Put a drop of olive oil and black pepper on each oyster. “Roast” at 400ºF for 2 minutes. Remove from oven and keep warm.Whisk butter into lemongrass reduction a tbsp at a time over low heat. Season with salt and pepper and strain. Season beets in a bowl with salt, black pepper, shallot, 2 tbsp olive oil and lemon juice. Spoon ½ tsp lemongrass sauce onto each oyster. Add beets and tarragon sprigs.
Enjoy with a Rose Champagne.

Warm Diver Scallops Serves 4


12 oz. diver scallops

1 oz. canola oil

2 oz. extra virgin olive oil

2 cups watercress – large stems removed

1 clove garlic – chopped small

1 cup heirloom carrots – peeled & julienned

1 cup local radish (anything available – sliced thin)

½ lemon – juiced

1 cup kimchi


Cook carrots in boiling salted water for two minutes. Season with salt, black pepper & 1 tsp olive oil and keep warm. Saute watercress in hot olive oil, add garlic after 15 seconds and continue to cook for 30 seconds or so. Season with salt, black pepper and keep warm. Dry scallops and sauté over high heat with canola oil. Cook about one minute per side until golden brown. Remove from heat. Brush with olive oil to cool and lubricate. Add a pinch of salt. Arrange watercress on plates, add scallops, carrots and radishes, squeeze fresh lemon on scallops. Serve with kimchi. Enjoy with a New Zealand Sauvignon Blanc.

Wild Lake Trout Serves 4

with Sea Beans, Butternut Squash, Port Essence



Preheat oven to 250ºF. Soak sea beans in cold water for 10 minutes. Drain and soak again in cold water, taste and if still salty, repeat until salt is at a desired level. Season butternut squash with turmeric, 2 tbsp olive oil, salt and pepper. Put on a sheet pan and cook in oven at 250ºF for 30-40 minutes until tender. Keep warm. Prepare port sauce by reducing both wines in a sauce pan with 1 tbsp shallots. Reduce until a syrup and lower heat. Whisk in butter ½ ounce at a time. Season with salt and pepper and keep warm. Blanch sea beans in boiling water for two minutes – season with black pepper, 2 tbsp olive oil and 1 tbsp chopped shallots.
Keep warm. Season trout with salt and pepper and place on non-aluminum sheet pan. Rub fish with olive oil
on both sides. Cover with parchment paper. Place in pre-heated 250ºF oven, and cook for 8-12 minutes until medium-rare. Put 2 butternut squash circles on each plate, place trout on the edge of squash. Garnish with sea beans and port sauce. Enjoy with a light Pinot Noir or Beaujolais.

Episode 1

Sensational Seafood
by Mark Grosz, Oceanique


16 oz. Lake Trout or Arctic Char filet – skin on (4 oz. each)

1 whole butternut squash (peeled & cut into (8) 4” circles)

1 oz. fresh turmeric – grated fine

Hawaiian red sea salt

Freshly ground black pepper

Extra virgin olive oil

1 cup sea beans

2 tbsp shallots – chopped fine

3 oz. port wine

8 oz. Cabernet Sauvignon

4 oz. unsalted butter

Krakus® Recipes


Coming soon to Public Television