Chef's Recipes

"Health food makes me sick" - Calvin Trillin

Recipes from Great Chefs

Tartare De Pétoncles En Robe De Fruite - Stuffed Trout With Scallops Tartar
Serves 4

Recipes created by
Jean Soulard
Executive Chef at Le Château Frontenac

Submitted by Habeeb Salloum

90g (3oz) smoked trout
200g (8oz) scallops
15g (1/2 oz) chopped green onion
15g (1/2 oz) chopped dill
15ml (1 tablespoon) olive oil
juice from one green lemon
salt and pepper

Decoration
bouquet of young greens
pinch of dill
few Hijiki seaweed

Cut smoked trout in thin long slices, then set aside.
Prepare the scallop tartar by removing the nerve of the scallop. Chop scallops into small pieces, then combine them with chopped green onions, dill, olive oil, lemon juice, salt and pepper.
Place scallop tartar on the trout slices, then gently roll. Place rolls on a plate, then garnish with bouquet of greens, dill and Hijiki seaweed.


Soupe Froide au Melon - Cantaloupe Cold Soup
Serves 4

1 cantaloupe 700g (24oz)
250 ml (1 cup) natural yogurt
250 ml (1 cup) light sour cream
sugar if needed

Peel the cantaloupe and remove the seeds, then cut into small pieces.
Place cantaloupe, yogurt and sour cream in a blender. (If the cantaloupe is not mature enough, add a little sugar.)

Note: As something exotic and different, this soup can be served in half a cantaloupe.


Blanquette de Homard aux Petits Légumes - Lobster Stew with Vegetables
Serves 4

4 live lobsters
100 g (4oz) turnip
100g (4oz) carrot
100 g (4oz) white leek
50g (2oz) green onion
50g (2oz) butter
10 cl fish stock
1/2 pint (250ml) cream 35%
salt and pepper

Cook the lobster in boiling water for 20 minutes, then allow to cool.
With a carving spoon, prepare small balls of turnip and carrot, then cook for a few minutes in salted water.
Chop leek, then cook for a few minutes in boiling water.
Shell the lobsters. Keep the claws whole, but cut the tail in 2 or 3 pieces.
In a casserole, sauté green onion in butter, then add the vegetables and lobster. Add fish stock and cream, then cook to reduce liquid until sauce is lightly thick. Stir in salt and pepper, then serve in a deep plates.


Gratin de Fruits Frais au Sabayon de Muscadet - Fresh Fruit Sabayon Muscadet (Au Gratin)
Serves 4

2 oranges, pealed and cut into wedges
150g (6 oz) white grapes, washed
I00g (4oz) black grapes, washed
1 kiwi, peeled and cut into wedges
1 mature pear, peeled and seeded, then cut into slices
12 strawberries, sliced
50 ml (1/4 cup) Calvados (type of brandy)
25 g (1 oz) of sugar

For Sabayon

2 egg yolks
50g (2oz) sugar
50 ml (1/4 cup) of muscadet (type of wine)

Place fruits in deep heat-resistant plates and set aside. Combine Calvados with sugar, then spread evenly on the fruits.

For the Sabayon

Place egg yolks in a mixing bowl, then stir in sugar and muscadet.
Stir on very low heat, preferably in a double boiler. Avoid cooking on too high temperature which would cook the eggs.
Temperature should not exceed 140F (60C). When the sabayon reaches a creamy mixture, place over the fruits.
Broil for few minutes until light brownish colour, then serve.


Fairmont Le Château Frontenac Hotel - 1 rue des Carrieres, Quebec City, Quebec G1R 4P5
Tel: 418-692-3861; Toll free: 1-800-686-9206. Fax: 418-691-2143. Website: www.fairmont.com

Tourisme Québec: for complete tourist information call: (514) 873-2015 or toll free: 1-877-363-7777, or visit www.bonjourquebec.com


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