Shellfish mousse with softshell clam, razor clam, sea urchin and whelk
By chef instructors Gilles Herzog, Benoît Lenglet and the students of ITHQ, recipe taken from Vins et Gastronomie Fourchette bleue 2021.
By chef Yvan Belzile, taken from the 2009 Smarter Seafood recipes and the Smarter Seafood exhibit at the Exploramer museum (2018).
This sculpin sea-pie recipe was inspired by our ancestors.
Monkfish or Atlantic halibut can also be used in this recipe.
By chef instructors Gilles Herzog, Benoît Lenglet and the students of ITHQ, recipe taken from Vins et Gastronomie Fourchette bleue 2021.
By chef Philippe Mollé; recipe taken from Vins et Gastronomie Fourchette bleue 2021./p>
By chef Raphaël Vézina; recipe taken from “Vins et Gastronomie Fourchette bleue 2021.”
By Chef Yannick Ouellet, Gaspésie Chef; recipe taken from Vins et Gastronomie Fourchette bleue 2021.
By chef Christophe Mamelonet; recipe taken from Vins et Gastronomie Fourchette bleue 2021.