Gastronomy

Chef(s) Jean-Luc De La Bruère (Le Grand Lodge Mont-Tremblant) offer(s) you the following appetizer:

St-Jacques medallion with goat cheese fondant and thin shellfish juice

Ingredients:

Preparation:

Open shellfish (mussels and clams)
Sweat shallots until lightly colored, add shellfish, then deglaze with rice vinegar, Vermouth and Pinot Gris. Let simmer. Once shellfish open, remove and leave cooking juice to reduce to a third of its initial volume. Add cream and leave to reduce by half. Set aside.
Preheat oven in the top brown setting. Meanwhile, heat non-stick pan with olive oil. Once pan is hot, place scallops in groups of 4 and sear on one side. Once golden, set on oven dish seared side up.
Apply a slice of goat cheese on each scallop. Put in oven to allow cheese to melt slowly. Reheat sauce and whisk with hand mixer top to bottom until a frothy juice. Set scallops in dishes and coat lightly with frothy juice. Garnish with fish eggs, shellfish and herbs.

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