Fisherman’s Inn Restaurant in Winter Harbor, Maine, shares recipes for Thai-style mussels and finnan haddie

Restaurants come and go in Winter Harbor, Maine, but Carl and Kathy Johnson’s Fisherman’s Inn stood the test of time. Although closed (now, the family operates a hot dog/lobster roll cart on the site), it served fresh and local fare since long before it was the trendy thing to do.

Carl, who trained at the Culinary Institute of America, is the chef, but he’s also the brains behind Grindstone Neck of Maine, located just up the street. That operation produces some of the state’s best smoked seafood (and a divine smoked blue cheese).

It’s no surprise that seafood was the specialty at Fisherman’s Inn, both traditional fare (including finnan haddie, a special, recipe below), or more spicy versions with a South East Asian twist (see Carl’s recipe for spicy Thai-style mussels, below). The latter is thanks to the Johnsons spending many winters volunteering in Thailand. They’re dedicated to getting involved at the grassroots level, cutting out middlemen, and seeing through projects such as bringing fresh water to a village.

Finnan Haddie Fisherman’s Inn

serves 2-4

1 lb. Cold smoked haddock (Grindstone Neck of Maine’s is our favorite)
2 c.  1/2 & 1/2 cream
3 Tbs. Butter
3 Tbs. Flour
shredded sharp cheddar (State of  Maine Cheese Co. brand)

Poach haddock in cream for 4 minutes
Remove haddock and save cream
Cook butter and flour together over low heat, without browning, for 2 minutes, to make a roux
Add reserved cream to roux, whip together quickly to avoid lumps.
Bring to simmer and season with salt and white pepper.
Add poached haddock in bite size pieces.
Place in a buttered casserole and top with shredded sharp cheddar
Bake in 450 f oven until browned and bubbly.

Maine Mussels in Yellow Thai Curry, Fisherman’s Inn

serves 2

4 lbs. Maine Mussels, cleaned and debearded
2 oz. Vegetable Oil
4 Tbs. Garlic, chopped
2 Thai Chilis, chopped

Cook mussels in oil/garlic/chili till shells are shiny, ADD:

2+ Tbs. Yellow Thai Curry Paste
6-7 oz. Coconut Milk
2 large Limes, juiced
2 Tbs. Thai Fish sauce
2-3 Tbs. Brown Sugar

Cook mussels in seasoned coconut milk until opened.
Remove mussels from broth, taste broth, adjust seasonings, and reduce till broth coats the shells as desired.
Pour over mussels.
Serve with fresh lime wedges and sliced scallions as garnish.