Chef Nick Beaumont,
The Fairmont
Complementing textures intermingle with vibrant flavours in this stunning seafood starter. Chef Nick sources St. Mary’s Smoked Atlantic Salmon from Nova Scotia, yet any smoked salmon from a local fish market will do.
Ingredients
Shrimp & Lobster en Gelée
2 shallots, sliced
1/4 bulb fennel, sliced
4 cups water
1 cup dry white wine
1 tsp whole black peppercorns
1 4oz lobster tail, with shell
1 cup baby shrimp, thawed
1 pouch powdered gelatin
2 tsp chopped fennel greens
Truffle Marinated Scallops
1 Tbsp truffle oil
1 tsp chopped orange zest
6 large scallops
Chive Oil
1 cup chopped fresh chives
2 cups canola oil
Smoked Tomato Brandy Aioli
2 roma tomatoes
1/2 cup mayonnaise
2 Tbsp heavy cream
2 tsp VSOP Brandy
salt & pepper to taste
Method
Shrimp & Lobster en Gelée
1. Combine all ingredients except lobster, shrimp and gelatin in a small stock pot. Simmer for 30 mins.
2. Add lobster tail and simmer for 10 mins. Remove lobster and cool in refrigerator.
3. Strain poaching liquid and reduce by half.
4. Whisk in gelatine until dissolved. Remove liquid from heat and cool to room temperature.
5. Remove lobster meat from shell and dice into 1/2 inch cubes. Mix with shrimp and fennel greens. Pack tightly into 3 oz ramekins. Pour in liquid. Give ramekins a tap to shake out any air pockets. Chill overnight.
Truffle Marinated Scallops
1. Marinate scallops in oil and zest for 3 hrs in refrigerator.
2. Preheat cast iron skillet on medium-high heat. Sear scallops on both sides until golden brown.
Chive Oil
Combine ingredients in blender and purée on high speed for 2 mins.
Smoked Tomato Brandy Aioli
1. Preheat barbeque to medium-high heat. Place 1/2 cup of applewood chips on coals. Cut tomatoes in half and place on grill. Smoke for 10 mins.
2. Combine all ingredients in blender and purée. Season to taste.
Yield 6 servings