You are here: Inns and resorts > Inns and resorts by region > Eastern Townships > Estrimont Suites & Spa > Gastronomy > Our Chef's Recipes > Recipe Details >

Recipe for 4 persons

Asparagus: 12 lightly steamed crunchy asparagus tips

• 10 to 15 ml nut oil
• 1 pinch ancho pepper
• 15 ml lemon juice
• 35 ml vegetable oil
• 1 table spoon flaked roasted almond
• Sea salt and ground pepper to taste

Whisk all ingredients together except the almonds and the asparagus tips. Let rest in the refrigerator for 1 hour. 

Red tuna:

• 240 g of red tuna
• 1/2 cup  coarse salt
• 1/4 cup brown sugar
• 1 table spoon molasses
• 1 tea spoon ground pink pepper
• 1 tea spoon fresh chopped ginger
• 1/3 clove of garlic bulb
• 1 bulb of fennel
• 1 teat spoon chopped capers

In a food processor, blend together all ingredients except the tuna. Use this mix to coat the piece of fish. Let rest in the refrigerator for 4 to 6 hours.

Clean the piece of tuna with a humid cloth. In a hot pan, with 15 to 20 ml of duck fat, grill the piece of fish on both sides quickly to keep the center raw.

Let rest one hour in the refrigerator and thinly slice the piece of tuna.

Elaboration:

• Layer the asparagus tips, tuna slices and almonds alternatively.
• Accompany this entrée with fruit jelly to accentuate the flavours.
• Enjoy!

LOCAL PRODUCE

Follow us on: