Halibut Napoleon with leek confit
By Chef Yannick Ouellet
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Plat principal
Sculpin papillote with kombu pesto
-
Difficulty level :
- Preparation time : 10 min
- Cooking : 20 min
- Servings : 4 persons
By chef Yannick Ouellet.
Allergens
Ingredients
- 720 g (4 to 8 fillets) fillets of sculpin, trimmed and cut into large cubes (180 g [6 oz.] per person)
- 1 red onion, cut into cubes
- 1 yellow pepper, cut into cubes
- 6 branches of fresh cilantro, chopped
- 1 lime (juice)
- 15 ml (1 Tbsp) olive oil
- 20 ml (4 tsp) kombu pesto (Seabiosis)
- Freshly ground pepper to taste
- Fleur de sel to taste
Preparation
Learn more
Surely you’re familiar with the classic basil pesto, but have you ever heard of Kombu pesto ?
In this pesto, basil is replaced by kombu (sugar kelp), an alga that is harvested naturally in the Gaspé Peninsula. We therefore have the popular taste of pesto with delicious fresh garlic and Parmesan but with a little bonus: a subtle taste of the sea, making this a truly unique and exquisite product.
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