Seafood Flashcards
Name the three accompaniment options with our fresh shucked oysters?
Sherry mignonette, fresh horseradish, lemon
horseradish pancetta cream fraiche
smoked tomato vinagrette
Explain the smoked tomato vinaigrette accompaniment.
fresh, a little spicy and smoky flavoured from the in-house smoked tomatoes that we add sherry vinegar and fresh herbs to.
Describe Cream Fraiche.
a sour cream, but better and more flavourful and fresh versus a store bought sour cream
Name the three different mussel broths.
Pernod, chilli, fennel, tomato
local chorizo, tomato, dry port
white wine, leeks, mustard cream, fresh herbs
What is Pernod?
fennel liqueur - it has a sweet black liquorice flavour
What is the vinaigrette on the shaved fennel, cucumber salad that is served with the Albacore Tuna Tartare?
Gin and lime vinagrette
What is the Albacore tuna marinated with?
olive oil, lime zest, chilli and a little sherry vinegar
What is the Albacore tuna served on?
toasted brioche
What typed of crab are in the Crab salad?
Blue and Dungeness
What type of dressing is served on the Crab Salad and explain it.
Rouille - Traditional French Dressing made with Rst. Red pepper, egg yolk, garlic and paprika. It is typically added to finish a bouillabaisse. Often used in the cuisine of Provence, France.
What two lettuces are in the crab salad?
Arugula and Radicchio (radicchio has a bitter & spicy taste - also known as italian chicory)
What type of meat is in the Pan Rst Pacific Halibut dish?
local chorizo
What type of butter is served on the Rst Halibut dish?
Crab herb butter - it is done with fresh crab, paprika and fresh herbs.
What type of puree is the Halibut served on?
Summer corn & cannellini bean puree
How many ounces of Halibut is there with the Rst Halibut dish?
5oz. fillet Haida Gwaii (local) - promote to tourists!
How is the Filet of Local Spring Salmon cooked and served?
5oz of salmon that is Pan seared and finished in the oven, with parmesan, rotisserie dripping whipped potatoes (with parmesan & sour cream), buttered sweet snap peas, sauce vierge and fresh herbs
Explain what sauce vierge is.
It is a cooked vinaigrette - olive oil, red pepper, tomato, parsley, tarragon, lemon, fresh basil and white balsamic
What temp does Chef prefer to cook the Spring Salmon to?
Medium Rare - Medium
Can a guest request a different temp on the Salmon?
We should suggest that this salmon is very fresh and can easily be prepared to a medium - Medium Well temp however should not be eaten overly well done.
What would be a great drink pairing with the Salmon dish?
A Pilsner or White wine.
