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Saint Pierre and Miquelon
An acras in the style of the archipelago: Saint-Pierre-et-Miquelon cod and potato, shaped into balls and rarely served anywhere other than a family kitchen.
Traditional dish from Saint Pierre and Miquelon.
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In Saint-Pierre-et-Miquelon, cod is enjoyed as is or made into acras—potato-based balls—notes the Ministry of Agriculture, which ranks it among the archipelago's most-fished species. Attending the first Salon de la gastronomie des Outre-mer in Paris in 2015, Saint-Pierre chef and caterer Philippe Pupier presented these very local 'acras': cod and potato balls, in the West Indian sense of the word, but made with produce from the archipelago.
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Like tiaude, the boulette de morue—which visiting English speakers translate as 'cod snowballs'—has the distinctive trait of rarely being found in restaurants: Philippe Pupier explains that, alongside tiaude, it is a traditional dish difficult to find anywhere other than the archipelago's family kitchens. Yet it was he who introduced a visiting journalist to it, at his restaurant in the port of Saint-Pierre, to round off a meal composed entirely of recipes from the island.
Appearance
A golden ball with a crisp crust and a smooth, creamy centre.
the cod is flaked and then mixed with potato.
the mixture is shaped into balls, in the style of a local acras.
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At Philippe Pupier's restaurant in Saint-Pierre, the boulette de morue concludes a meal composed entirely of traditional dishes from the archipelago, opened with tiaude and followed by a lobster en croûte.
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