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Gastronomy

Chef(s) Stéphane Hubert (Auberge Godefroy) offer(s) you the following appetizer:

Citrus flavoured lobster, shrimp and scallop cake

Serves 2 

Ingredients:

  • 4 scallops (size 20-30)
  • 150g Matane shrimp
  • 150g lobster meat
  • Baby green salad mix

Citrus flavour mayonnaise:

  • 1 egg yolk
  • 1 tbsp rice vinegar
  • 1 tsp Dijon mustard
  • 150 ml olive or canola oil
  • 1/3 orange for zest and juice (supreme remaining 2/3)
  • 1/3 lime for zest and juice (supreme remaining 2/3)
  • 1/3 lemon for zest and juice (supreme remaining 2/3)
  • Chopped chives to taste
  • Salt and pepper

Methods:

  • Beat egg yolk, rice vinegar, Dijon mustard, salt and pepper together.
  • Whisk mayonnaise until firm while adding a dash of oil.
  • Add chives, juice and zest from citrus fruit.
  • keep in a cool spot.

Seafood cake:

  • Shred lobster in a bowl and add shrimps
  • Add enough mayonnaise to bind seafood mixture
  • Place a round die cutter in each plate to form the cake
  • Pour an equal amount of seafood mixture inside each die cutter
  • Slice scallop in rounds and set atop seafood mixture
  • Top cake with baby green salad mix
  • Gently remove die cutter and garnish with citrus supremes and dash of mayonnaise around the cake.

 


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© Hôtellerie Champêtre 2001-2010     
Ministère du Tourisme    Quebec Resorts & Country Inns
receives financial support
from Tourisme Québec


Hôtellerie Champêtre
1255 rue University, bureau 430
Montréal (Québec)
H3B 3B6

Printed on: Friday, March 12, 2010
Phone: 514 861-4024
Fax: 514 861-4032
Toll free: 1 800 861-4024
E-mail: info@hotelleriechampetre.com
Website: http://www.quebecfinestinns.com/