Halibut Napoleon with leek confit
By Chef Yannick Ouellet
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Plat principal
Seal tataki with dulse and cranberries
-
Difficulty level :
- Preparation time : 15 min
- Cooking : 5 min
- Servings : 4 persons
By chefs Yan Olivier Ménard and Philippe Szeto; recipe taken from “Vins et Gastronomie Fourchette bleue 2021”.
Allergens
Ingredients
- 120 g (¼ lb) seal loin
- 60 g (⅛ lb) dulse
- 30 g (1 oz.) fresh cheese
- 50 g (⅛ lb) fresh cranberries
- 20 ml (1 Tbsp) cranberry juice
- 15 ml (1 Tbsp) heavy cream (35%)
- 200 g (½ lb) butter
- 15 ml (1 Tbsp) verjuice
- Mustard greens in sufficient quantity
Preparation
Learn more
Are you familiar with verjuice?
Ver-what? This is a juice made from unripe grapes. And, go figure, there are producers right here in Quebec that make the stuff!
Pairings
Les Petits Cailloux Vineyard
Red wine
MONTÉRÉGIE, Saint-Paul-d’Abbotsford
Microbrasserie Saint-Pancrace
Sea buckthorn and lingonberry white sour beer
CÔTE-NORD, Baie-Comeau
Distillerie du Fjord
Gin with flavours of the Boreal forest
SAGUENAY, Monts-Valins
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