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Rideau Hall

 

Recipes

Oceanic and Coastal Hot Pot
scented with Ontario Woodlands Wild Ginger

Ingredients:

Ontario Woodlands Wild Ginger-scented Spot Prawn Bouillon

  • 1 litre (35 oz.) spot prawn fumet
  • 10 ml (2 teaspoons) grape seed oil
  • 100 g (3½ oz.) diced leeks
  • 100 g (3½ oz.) diced shallots
  • 5 mashed garlic cloves
  • 2 cloves
  • 1 bay leaf
  • 3 allspice berries
  • 1 dash of saffron
  • 10 g (_ oz.) wild ginger
  • juice of 1 lime
  • sea salt and pepper to taste

Marinade for Seafood

Chop finely:

  • 30 g (1 oz.) wild ginger
  • 10 g (_ oz.) garlic
  • ¼ bunch of cilantro
  • 2 green chillies
  • 60 ml (4 tablespoons) grape seed oil
  • 30 ml (2 tablespoons) lime juice

Seafood Medley

  • 224 g (8 oz.) Arctic char, cut, skin on, into 4 portions of 56 g (2 oz.)
  • 4 sea scallops
  • 2 lobsters (1 to 1½ lb each)
  • 4 spot prawns
  • sea salt
  • marinade for seafood

Vegetable Garnish

  • 4 baby leeks or spring onions
  • 4 blanched baby carrots
  • 2 thinly sliced green pattypan squashes
  • 2 thinly sliced yellow pattypan squashes
  • 2 thinly sliced fully cooked All Blue potatoes
  • cilantro or fresh vietnamese coriander
  • 15 ml (1 tablespoon) grape seed oil
  • some spot prawn stock
  • sea salt and pepper to taste

Method for Ontario Woodlands Wild Ginger-scented Spot Prawn Bouillon:

  1. In a stock pot, put leeks, shallots, garlic and oil and cook for a few minutes on low heat.
  2. Add fumet and bring to a simmer.
  3. Add all other ingredients, except lime juice.
  4. Take off heat and let stand covered at room temperature for 20 minutes.
  5. Add lime juice and adjust the seasoning.

Makes: 4 servings

Method for Marinade for Seafood:

  1. Pass all ingredients in blender and pulse until paste is formed.

Makes: 4 servings

Method for Seafood Medley:

  1. Reserve the shell of prawns to make the fumet.
  2. Marinate the scallops and prawns.
  3. Cook the lobsters for 3 minutes in sea salted boiling water.
  4. Shock in ice bath and clean.
  5. Slice tails in half.
  6. Marinate the lobsters with the marinade for seafood and insert into a ziplock bag and remove air from the bag.
  7. Poach the lobsters in the bag (sous-vide cooking). Reserve the 4 claws for the Dish Arrangement.
  8. Season the scallops and prawns with sea salt and pan-fry on high heat for about 25 seconds on each side.
  9. Season the Arctic char with sea salt and pan-sear, skin side down, for about 2 minutes on medium high heat.

Makes: 4 servings

Method for Vegetable Garnish:

  1. In a fry-pan, on medium high heat, add oil and all vegetables.
  2. Season and sautéed to attain some carmelization.
  3. Deglaze with some spot prawn fumet.
  4. Take off heat and let stand covered in warm area.

Makes: 4 servings

Dish Arrangement

Method:

  1. In a beveled soup bowl, creatively arrange all elements of seafood and vegetables.
  2. Pour hot Ontario Woodlands Wild Ginger-scented Spot Prawn Bouillon over.
  3. Garnish with cilantro leaves.

Makes: 4 servings

Updated: 2019-03-28
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