Recipe: Wood-Fired Vegetables with Fish Caramel & Miso Aioli
Tucked among the pine trees and craggy coastline of Goose Cove on Deer Isle, Aragosta is a seasonal restaurant preserving the rich tradition of farm-to-table dining in Maine. Chef Devin Finigan is lauded for her ability to transform humble vegetables into something unforgettable, and this bold, smoky dish is no different. Charred over open flame and glazed in a sweet-salty fish caramel with a whisper of heat, the wood-fired veggies are balanced by a creamy miso aioli for dipping. It’s a celebration of local produce with layered, global flavors—deceptively simple, wildly flavorful and perfect for sharing.
Aragosta at Goose Cove in Deer Isle, Maine
Wood-Fired Vegetables (serves 4)
Ingredients
Use whatever vegetables are in season.
Suggestions:
1 bunch carrots, scrubbed and halved lengthwise
1 small bunch broccolini, ends trimmed
1 cup garlic scapes, trimmed
(Fall variation: 1 small head cauliflower)
To prep
Toss vegetables lightly in olive oil and a pinch of salt. Grill or roast over high heat (or wood fire) until charred and just tender, about 8–10 minutes, turning occasionally.
Miso Aioli
Ingredients
½ cup mayo (or vegan mayo)
1 tablespoon white miso paste
1 teaspoon rice vinegar
1 teaspoon lemon juice
Pinch of salt
To Make
Whisk all ingredients together until smooth. Chill until ready to serve.
Fish Caramel
Ingredients
1 cup Thai fish sauce
1 ½ cups brown sugar
½ cup maple syrup
1-inch piece of ginger, medium diced
2 scallions, thinly sliced
2 cloves garlic, roughly chopped
1 leek, halved lengthwise and thinly sliced
1 birdseye Thai chili, finely diced (about 2 teaspoons)
1 tablespoon lime juice
1 tablespoon unsalted butter
To Make
Combine the fish sauce, brown sugar, and maple syrup over low heat in a medium high-sided saucepan. Make sure you stir well so that all the sugar moistens (otherwise it will burn). Add the ginger, scallions, garlic, leeks, and chili. Cook at a medium simmer, swirling occasionally to keep the foaming mixture from bubbling over as it thickens. After 10 minutes, turn off the heat, add the lime juice (carefully to avoid spattering). Swirl in the butter and, if you’re not using the sauce immediately, cool for 30 minutes, then refrigerate up to 2 weeks.
To Assemble
Toss grilled vegetables in a generous amount of warm fish caramel. Plate and serve with a side of miso aioli for dipping or dolloping. Garnish with fresh herbs (like cilantro or scallion) if desired.