Gastronomy

Chef(s) Marc-André Ferland (Auberge du Lac Taureau) offer(s) you the following appetizer:

Epicurean seafood bits wrapped in smoked salmon, served with an acidulous sauce lightly seasoned with aniseed, and sesame poppy crisp

Ingredients:

Seafood bits

500 g codfish
100 g Matane shrimps
100 g tiger shrimps
50 g scallops
100 ml 35% cooking cream
1 whole egg
Salt and pepper
10 g powdered gelatin
200 g smoked salmon, sliced

Crispy tuiles

200 g olive oil
250 g mussel or shrimp juice
60 g starch
Sesame and poppy seeds

Sauce

100 ml 35% cream
50 ml mayonnaise
Salt and pepper
10 ml lemon juice
10 ml pastis or Ricard

Garnish

Thyme
Star aniseed

Preparation:

Seafood bits: Grind codfish in food processor. Add cream, salt, pepper, powdered gelatin and egg. Mix approximately 30 seconds. Spin dry the Matane shrimps to remove as much water as possible, then add to the mix. Cook tiger shrimps and scallops. Cut in large pieces and add to the mix. Roll in plastic wrap and cook in double boiler. The temperature must reach 54 degrees Celsius. Let cool. Once cold, roll wrap in smoked salmon.

Crispy tuiles: Mix ingredients until mixture is consistent. Cook immediately in small portions (20 tuiles) in a very hot non-stick pan until uniformly golden on each side. Sprinkle with sesame and poppy seeds.

Sauce: Mix all ingredients together. Verify seasoning. Flavor sauce with 2 star aniseeds.

Presentation:

Slice seafood bits 1.5 cm thick, then cut in two half-moons. Place in dish and insert two tuiles. Pour sauce around and garnish with a star aniseed and a twig of thyme.

Comments:

Serves 10.
The inn's wine consultant, Frédéric Gagné, recommends 2 wines to accompany this dish: Val de Loire – Les Hauts des clos 2001 VDQS, fief vedeen, Domaine St-Nicolas or an Australian wine, Chardonnay réserve 2002, Western Australia.

Take advantage of our Privilege program.

Follow us on:

Developped by Numérique Technologies inc.

Quebec Resorts & Country Inns
receives financial support
from Tourisme Québec