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Recipe Ideas
Here's a list of recipes offered by the Montagne Coupée Executive Chef Daniel Komarnicki.
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Best-ever seafood and vegetable soup, old cheddar cheese crouton |
Ingredients:
- 500 ml Fish-stock
- 100 ml White wine
- 40g leek
- 30g celery
- 50g carrots
- 60g blue potato
- 60g zucchini
- 1 garlic clove
- 25 ml butter
- 25 ml flour
- 10 snow peas
- 4 tiger shrimp
- 4 scallops
- 4 scampies
- 4 bread slices
- 75g old cheddar cheese
Method:
- In a casserole, sweat garlic, leek, celery, carrots and zucchini.
- Dust with flour.Add white wine and reduce to third. Add fish-stock and simmer until vegetables are tender
- Peal potato and dice.Cook in boiling salt water for fwe minutes untill crunchy.
- Shell shrimps and scampies, slice scallops and shrimps lenghtwise leave scampies complete.
- Plunge seafood in soup and let simmer approx. 5 min. add cubes of potato and snow peas. Reserve
- Spread garlic butter on bread, cover with cheese and grill.Serve soup in two bowls, garnish with your choice of fresh herb (coriander,basil or chervil) accompny with cheese toast.
Comments:
Serves two
Recipes Archives
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Rock partridge, pan fried season mushrooms, foie gras emulsion
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Goose magrets of "l'Oie d'Or farm","Friand d'Érable"of Lanaudière maple sauce with wild ginger and ice cider vinegar
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White chocolate maple flavoured frozen parfait, and pistachios
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Celeriac salad, arugula and green apples, "carcajou roots" mustard dressing and daisy buds, a few grilled pumpkin seeds
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Exotic Green Pepper Parfait with Peppered Fresh Strawberries in a Delicate Perfume of Pastis
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Quebec veal filet with melting Laracam cheese
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Pan fried scallops and red apple sauce, cauliflower slices roasted in olive oil
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Crème brûlée with black tea infusion and raspberries
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Hydromel Flavoured Victor and Berthold Cheese Napoleon Pastry, Wild Flower Honey Sweetened Crunchy Pistachios
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Delicious Atlantic Salmon Coated With Black And White Sesame Seeds, Served With Mini Ratatouille And Pesto
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Tremendous Blackberry Creme Brulee
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Delicious Pumpkin Soup
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Melting Brie cheese with honey and roasted pine nuts
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