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CBC Television | July 5, 2006

Inn at Bay of Fortune

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Inn at Bay of Fortune

Fine dining on Prince Edward Island is too new to have a grand old lady, but the Inn at Bay Fortune could be its middle-aged matron.

A Vancouver native, Barr has worked in Switzerland and France, and his love of using colour in his cooking is clear in his signature dish: grilled Fortune Harbour lobster with a lobster and parsnip ravioli, pea shoots and a warm shitake mushroom vinaigrette.

Which is not to say it's stuffy. Owner David Wilmer keeps the kitchen fresh with a steady influx of young talent. In 2006, 27-year-old Warren Barr was promoted from his 2006 sous chef position to take charge of the kitchen.

A Vancouver native, Barr has worked in Switzerland and France, and his love of using colour in his cooking is clear in his signature dish: grilled Fortune Harbour lobster with a lobster and parsnip ravioli, pea shoots and a warm shitake mushroom vinaigrette.

This recipe also continues in the Bay Fortune tradition of using local ingredients.

4 Portions

Grilled Fortune Harbour Lobster with a Lobster & Parsnip Ravioli, Pea Shoots and a Warm Shitake Mushroom Vinaigrette

Inn at Bay of Fortune

4 1 lb lobsters
Handful of pea shoots
2 large handfuls of spinach

Ravioli
8 wonton skins
100 g skinned and thinly sliced parsnip
¼ cup cream
¼ cup milk
2 tbsp mascarpone
Chopped herbs

Vinaigrette
160 g shitake mushrooms
3 tbsp sherry vinegar
1 finely chopped shallot
1 cup brown stock
½ cup olive oil
Chopped herbs

The Lobsters

Bring a large pot of water to a boil and season with salt. Drop the lobsters in and cook for 4 minutes, remove and shock in ice water.

Remove the meat from the shell, including the knuckles, rinse and place in the fridge.

The Ravioli

Place the parsnips, cream and milk in a covered pot or pan and gently cook until the parsnips are soft.

Using a food processor or food mill, puree the parsnip with the cream and milk. Adjust the consistency as needed so that you have a workable thickness. Add the herbs, mascarpone and the lobster knuckles. Season to your taste.

Lay out 4 wonton skins and place a spoonful of the ravioli stuffing in the middle. Use a wet finger to moisten the rims of the raviolis and place the remaining wonton skins on top. Seal the raviolis by gently pinching the edges of wontons together. Try to make sure there isn�t any air trapped inside. Dust with flour and set aside.

The Vinaigrette

Toss the shitake mushrooms in half of the olive oil and roast in a hot oven until slightly dried and coloured.

Place the mushrooms in a small sauce pot with the shallots, vinegar and brown stock and reduce by 2/3.

Finish with the herbs, remaining oil and seasoning.

Plating

Place the ravioli in boiling water and saut� the spinach. Toss the lobster in a bit of oil and grill.

Place the wilted spinach in the center of the plate and put the cooked ravioli on top.

Arrange the grilled lobster and the grilled claws on the plate.

Drizzle the sauce around the plate and arrange the mushrooms.

Garnish with pea shoots and serve.

 

 

 
 
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