Youngtown Inn, Camden Maine, News Herald Article, Salmon Fillet , Rack of Lamb recipes,Bed and Breakfast

From The News Herald, March 25, 1998

Charming inn harbors superb fine dining by Alicia Mayes

While lobster may be the food of choice on a visit to Maine, it is definitely not the only menu option. Many of the bed and breakfast establishments have also gone further than perfecting this one meal. Some are known for their exquisite dinners as well.

The Youngtown Inn and Restaurant is a prime example. While upstairs the Inn has preserved all the charm of the 1810-era farmhouse, downstairs is an adventure in fine dinning.

Chef/owner Manuel Mercier showcases his European-training by creating some truly elegant dishes. The menu features tempting delicacies from the lobster ravioli to fillet mignon with a tomato bearnaise sauce or rack of lamb with fresh thyme to the crowning achievement of the creme brulee.

The dinner I had there was superb. The escargot in garlic butter sauce was perfect to whet my appetite for the delicious main course that followed. The sirloin was grilled to perfection and complemented with a shallot and cabernet sauce that made the meal heavenly. Be sure to check out the amazing wine selections to accompany your meal.

The atmosphere and fabulous food combine to craft a truly unforgettable dining experience. Tucked inland a bit away from the coast, The Youngtown Inn is well worth snuggling into for a spectacular meal and a cozy evening. Then stay overnight where you can be greeted with pastries to rival last evening's main course.

No matter what you choose, MaryAnn and Manuel Mercier create a stellar experience. Chef Mercier was gracious enough to share the secrets for a few of his most popular dishes. So even if you can't indulge in a visit to The Youngtown Inn, you can still get a taste for the flavor of the restaurant.

Salmon Filet with Potato Crust and Citrus Beurre Blanc
Serves 4
4 8-oz. salmon filets
2 potatoes
4 Tbs. butter
4 oz. olive oil
Salt and pepper to taste
FOR BEURRE BLANC:
1 shallot, finely chopped
4 oz. white wine
8 oz. fish stock
4 oz. heavy cream
4 oz. butter
2 Tbs. lemon juice

Shred potato, blanch in boiling water, drain and cool. Season salmon, place shredded potato on top, fry in butter and olive oil until potato is golden brown and crisp. Place in preheated 350-degree oven and bake for 10 minutes. Let stand for 10 minutes.

In a small saucepan, combine shallot, wine, fish stock, and heavy cream. Simmer until the liquid is reduced to about half. Whisk in the butter, 1 oz. at a time, lifting the pan from the heat occasionally to cool the mixture and adding each new piece before the previous one has melted. The sauce must not get hot enough to liquefy. Stir in lemon juice and salt to taste.

Place sauce on heated plate and transfer the salmon on top of it.

Rack of Lamb with Herb Crust
Serves 2
1/3 cup fine dry bread crumbs
1 Tbs. olive oil
2 tsps. fresh thyme
2 tsps. fresh rosemary
2 Tbs. fresh parsley
2 cloves garlic, minced
1 1/4 lb. trimmed and frenched rack of lamb (7 or 8 ribs)

In a small bowl, combine well the bread crumbs, oil, chopped herbs, and garlic. Season the lamb with salt, pepper and olive oil. Pat the crumb mixture evenly on the fat side of lamb. Arrange lamb, crumb side up, in roasting pan. Roast lamb in the middle of a preheated 400-degree oven for 15 minutes, or until a meat thermometer registers 130-135 for medium rare meat. Transfer carefully to cutting board and let stand, uncovered for 10 minutes. Cut lamb between the ribs and divide it between 2 plates.