1. Smoked Mackerel Rillettes
Ready in 15 minutes, these rillettes are prepared with smoked mackerel flesh combined with whipped cream, shallot, chive, capers and lemon zest. Serve them with croutons laid out on an appetizer platter. According to the latest data, the mackerel population is in decline, so we recommend consuming it responsibly.
APPETIZERS
Smoked Mackerel Rillettes
2. Scallop Ceviche and Cucumber Granita
This elegant concoction is perfect for a special occasion—of any kind! The granita served as a condiment with the ceviche marries gin, tarragon, cucumber and lime juice. The scallops at the base of this delicate dish are mixed with green apple and celery, which lend a crunchy texture. Garnish with a drizzle of olive oil and watercress, and you’re good to go!
3. Corn and Dulse Fritters
Despite a flavour somewhat reminiscent of seafood, these fritters surprisingly contain none. What’s the source of this tasty illusion? Dulse, a variety of seaweed sold in flakes. Use it as a seasoning, adding it to the dough, which also features corn, potato and onions. Enjoy the fritters while they’re still hot. Go ahead, close your eyes and dream of coastal landscapes.
HORS D'OEUVRES
Corn and Dulse Fritters
About 15 species of seaweed appear on the list of Fourchette Bleue, a program created by Exploramer, a marine life activity complex that aims to promote little-known species of the St. Lawrence. Seaweed is sold in various forms: fresh or dried, whole or flaked. For our fritter and grilled lobster recipes, we used dulse and sea lettuce flakes. When they’re whole, it’s possible to crush the seaweed in a coffee grinder to make flakes.
4. Leek and Crab Tartlets
Our recipe uses both the green and white parts of the leek. Soften the green parts in butter, then mix them with crème fraîche and spread the mixture over the dough before putting it in the oven. The white parts are steamed. Use them as a garnish for a great favourite, snow crab, whose highly prized meat is an absolute delight every spring.
5. Grilled Lobster with Sea Lettuce Butter
Grilled lobster stands out for the unparalleled tenderness of its meat, which cooks slowly in the shell. Instead of simply matching it with the usual garlic butter, we chose a version using shallot and a marine seasoning: sea lettuce flakes. This ingredient has a fresh and subtle taste, but a rather firm texture. Adding it to the melting butter softens it, resulting in the desired texture. We’re already salivating.
Gaspé lobster is the only traceable kind in the world, from sea to plate. Fishermen affix a round tag on the pincers of every lobster caught; this tag allows consumers to know the origin of their shellfish when they visit the monhomard.ca/en/ website.
6. Redfish with Grilled Asparagus and Israeli Couscous Salad
A white-fleshed fish despite its name, redfish is currently the most abundant species in the Gulf of St. Lawrence. It may even be overrepresented, which is why it’s surprising that it’s not seen more often on our plates, especially considering its firm and savoury flesh. Slather the fillets with a mixture of oil, harissa and cumin, then grill them on the barbecue. For a splash of colour and texture, serve them with thin asparagus and tomato-flavoured pearl couscous. This is fish done the way we like it.
7. Tomato and Clam Bucatini
Sold in cans in lightly salted water, Stimpson surf clams have a delicately sweet taste. You’ll find this product at fishmongers and some grocery stores. It’s easy to use and offers great value for money, which delighted our kitchen brigade. The tomato-based sauce is enhanced with garlic and chili. Developed to promote a local product from sustainable fishing, this dish has everything to become one of your favourites.
Pasta
Tomato and Clam Bucatini
8. Seared Halibut with Mushrooms and Peas
A large white fish present in abundance in the gulf and estuary, halibut has a firm flesh and delicate flavour once cooked. For this recipe, cook your halibut steaks in two stages. First, pan-sear them in oil on one side until a beautiful crust appears. Set them aside when they’re half-cooked, season them with brown butter, then finish cooking them in broth with the vegetables. A restaurant-quality dish, just for you at home.
Feel like having even more seafood? Check out the seafood category on our website :