Smoked sturgeon and pike mousseline
Chef Michel Gagnon, Consultant, Val-d’Or 8 portions Preparation and cooking time: 45 to 60 minutes
Chef Gino Côté, Le Chat’O resto-bar-café, Hôtel des Eskers, Amos
8 portions
Preparation and cooking time: 30 to 45 minutes
Ingredients
6 cups of water
200 g of burbot – Poissonnerie Témis
200 g of whitefish fillet – Poissonnerie Témis
200 g of pike fillet
1 cup of white wine – Domaine des Ducs
100 g of carrot, finely diced – Ferme ValJack
100 g of celery, diced
1 tablespoon of leek, chopped
2 potatoes, medium, diced – Ferme Lunick
A dash of garlic, chopped – La Vraie Ferme
A few leaves of basil, chopped – Néoferme d’la turlute
A pinch of dried chervil
2 tablespoons of fresh dill weed
salt and pepper to taste
1/8 cup of cornstarch, diluted
3 teaspoons of 35 % cream – La Vache à Maillotte
Method
Note:
Many products grown regionally are available at IGA stores in Abitibi-Témiscamingue. For more information on the products used in the recipes, consult the book: Tout l’monde à table! | À la découverte des produits régionaux Abitibi-Témiscamingue », 2009, Origine Nord-Ouest.
Enjoy!