Recipes from Lancaster County Chefs

Tim Carr
Carr's Restaurant

Carr's Grilled Salmon

Now on the New Menu at Carr's Restaurant, across from Market, Downtown Lancaster

Prepare couscous, salad and dressing first!

  • 4 pcs 6-8 oz Mr. Bill's Salmon fillet
  • 1 tsp Ras el Hanout (Spice Combo - available at Mr. Bill's)
  • Salt and Pepper
  • 2 T Pomegranate molasses
  • Large couscous

  1. In a skillet (with olive oil) or on the grill quickly brown skinless boneless Mr. Bill's Salmon Fillet. Mr. Bill's own 16/20 P&D Shrimp can be done at the same time in skillet or on grill 2-3 min.
  2. Season with Ras el Hanout, salt and pepper to taste.
  3. Brush on Pomegranate molasses.
  4. Bake in oven @ 375º F 7-8 min.
  5. Serve on bed of (large) couscous, topping it with Moroccan Salad.
  6. Apply Salad dressing.
  7. Place shrimp, one to each side of salmon.

Carr's Moroccan Salad

  • 2 ea. Medjool dates slivered
  • 1/2 sm. red onion slivered
  • 1/4 c. Toasted slivered almonds
  • 1 cup Argula
  • 1/4 c. whole mint leaves
  • Mr. Bill's own 16/20 P&D Shrimp - 2 ea as garnish

Mix all ingredients together, except for the shrimp.

Carr's Orange Dressing

Mix the following ingredients together:
  • 1/4 c. Fresh orange juice
  • 2 T. Orange blossom water
  • 1 T. Dijon Mustard
  • 3 T Honey vinegar
  • 2 T. Nut Oil (almond, hazelnut, walnut)
  • 2/3 c. Salad oil (not olive)
  • 1 Chopped scallion
  • 1 T. Chopped parsley
  • Salt and pepper to taste

Ingredient kit available at Mr. Bill's Fresh Seafood, Individual ingredients available at Mandros' Imported Foods, Herb Shop and Saife's Middle Eastern foods both at Lancaster Central Market. The finest and best value produce to be found is at Lancaster Central Market.

Ralph Mazzocchi
Gústo Restaurant

Gústo's Sautéed Flounder with Fresh Bread Crumbs

  • 3 Eggs
  • 1 C. all purpose flour
  • 1 loaf white bread (frozen)
  • 1 lb butter (room temperature)
  • ½ C. finely chopped Parsley
  • 1 oz fresh Lemon juice
  • ½ C. dry White Wine
  • 3 cloves Garlic; chopped fine
  • 1 large Shallot; chopped fine
  • 4 - 6 oz Flounder filets
  • ½ C. Chicken Stock; homemade preferred, low sodium if canned
  • ½ C. Clarified butter
  • Salt and Pepper for seasoning

For the Bread Crumbs:
Trim crust from frozen bread and discard the two end pieces. Cut bread into 2" cubes. Fill bowl of food processor with bread, but don't over-crowd. Grind bread to a fine meal; repeat until all bread is processed. Set aside bread crumbs.

For the Garlic Butter:
Place room temperature butter, shallot and garlic in mixing bowl. Combine until well mixed. Add the parsley and lemon juice and finish blending until all ingredients are thoroughly combined.

Breading the fish:
Put eggs, flour, and breadcrumbs in 3 separate containers. Beat the eggs. Season the fish with salt and pepper. One filet at a time, dredge in flour, pat off excess; place in egg, then coat with bread crumbs.

Sautéing the fish:
Heat sauté pan, large enough to hold one filet comfortably, to medium high. Add clarified butter (if butter smokes the pan is too hot and you will have to reduce heat). Place filet in pan, round side down. Cook until golden brown and flip, finish cooking on other side. Drain butter from the pan and repeat the procedure until all 4 filets are cooked. Keep cooked filets in warm oven while you finish the sauce. Pour excess butter from the sauté pan and put back on stove at high heat. Add chicken stock and white wine and bring to a boil. Lower heat to medium and cook until liquid is reduced by half. With the liquid still boiling, add wads of garlic butter while constantly moving pan. Add enough butter until the sauce becomes the consistency of heavy cream. You may not need all the garlic butter.
Place sauce on warm plates and top with fish filets.

Helpful hints:
This is an emulsion based sauce so you don't want to add too much butter and you don’t want the liquid to be too hot or the sauce will separate.
Buono Appetito, Chef Ralph Mazzocchi

Chip Kerek
Strawberry Hill Restaurant

Salmon en Papillote

  • Salmon filet (thinner pieces)
  • 1 tsp. lemon zest
  • 1 tsp. chopped shallots
  • 1/4 tsp. chopped garlic
  • 2 oz. each julienne of carrots, zucchini, yellow squash
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • pinch of salt and pepper
  • 2 tsp. butter
  • parchment paper cut in heart shape

  • Rub outside of parchment paper with butter or oil to avoid burning.
  • Combine all ingredients except salmon.
  • Fold parchment paper heart in half.
  • Place mixed ingredients and salmon on half of the paper. Fold and enclose the edges of the paper so no steam escapes.
  • Bake 425 degrees approximately 7-10 minutes.
  • Serve. Cut paper open in front of your guests.

Daniella Ward
Fenz Restaurant & Late Night

Seared Diver Scallops with Asparagus Puree and Roasted Tomato Confit

  • 4 U-10 Diver Scallops (U-10 = 10 scallops/pound)

Asparagus Puree:
  • 1 bunch asparagus cut into 1 inch pieces
  • 1/2 white onion, diced
  • 1 clove garlic, minced
  • 1/4 stick unsalted butter
  • 1/4 cup white wine or cooking sherry
  • 2 cups good vegetable stock
  • 1 cup heavy cream
  • 1/2 lemon
  • 1 cup fresh spinach
  • salt and pepper

Tomato Confit:
  • 2 ripe tomatoes, diced in large pieces
  • 1 shallot, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1/4 cup good olive oil
  • salt and pepper

Tomato Confit:
Preheat oven to 400 degrees. In an oven-safe sauté pan over low to medium heat cook the olive oil, garlic and shallots until soft but not brown. Add the tomatoes and toss evenly. Season with salt and pepper. Place in oven for fifteen minutes or until lightly browned and roasted.

Asparagus Puree:
In a sauce pot, over medium heat, melt the butter. Add the onion and garlic, stirring occasionally until soft and translucent - do not let them brown. Adjust heat as needed. Add the asparagus and toss with the onions.

Turn the heat back up to medium and add the wine or sherry and let reduce by half, about 5 minutes. Add the stock and heavy cream and let cook for about 15 minutes or until the asparagus is soft. Season with salt and pepper.

Pour the mixture into a blender. Squeeze in the juice from the lemon. Add fresh spinach and puree until smooth. Season to taste.

Seared Scallops:
Dry each scallop by patting with a paper towel. Season lightly with salt. In a sauté pan over medium to high heat, add enough oil to lightly coat the bottom of the pan. When the oil is hot, place scallops into the pan, making sure they are evenly separated. Reduce heat to medium. Try not to move the scallops too much. Once you start to see golden brown around the edges, carefully flip them over. Once the second side is golden brown, remove from the pan.

Place tomato confit in the middle of the plates. Spoon sauce around the confit and finish with 2 scallops.
View More Recipes: Clam | Crab | Crayfish | Fish | Oyster

  • Blue Crabs by the Bushel
  • Blue Crabs by the Dozen
  • Blue Crabs by the Half Bushel
  • Canadian Snow Crab
  • Crab Cakes
  • Crab Meat
  • Lobster Tails
  • Shrimp
  • Spices, Sauces, and More!

  • CART: 0 Item(s) = $0.00
    View Cart | Checkout

  • Log In
  • New Customer
  • Online Shopping Policies

  • Address: 430 Harrisburg Pike, Lancaster PA 17603-2827
    Phone: (717) 299-2791 - Email:
    Mr. Bill's Store Hours:
    Monday-Thursday: 11am-6pm      Friday-Saturday: 9am-7pm      Sunday: 11am-6pm

    Central Market Hours:
    Tuesday & Friday: 6am-4pm      Saturday: 6am-2pm

    Fat Crab Cafe Hours:
    Tuesday-Saturday: 11am-7pm      Sunday: 11:30am-5pm      Monday: Closed