Season Three
Episode 37: P.E.I. Shellfish
BLUE MUSSEL SALAD WITH BACON VINAIGRETTE AND VERMOUTH POACHED
COOL ISLAND LAND VEGETABLE GAZPACHO
MALPEQUE OYSTERS ATOP TRUFFLED POTATO FOAM
BLUE MUSSEL SALAD WITH BACON VINAIGRETTE AND VERMOUTH POACHED
6 portions halibut (160 grams)
24 -30 mussels, steamed and shucked
bacon, minced (30 grams)
3 large potatoes, baked, cooled; medium diced
1 garlic clove, minced
2 shallots, diced fine
1 tablespoon chopped parsley
white wine (60 millilitres)
1 teaspoon olive oil
1 teaspoon Pommery mustard
Preparation time is 30 min
Ease of preparation is moderate
Preheat a large Paderno saute pan to medium high heat with olive oil then quickly sear both sides of the halibut until golden brown on one side, about 3 minutes then flip halibut and take the pan off the heat. Reserve in a warm area. In a separate preheated Paderno saute pan, saute the shallots, garlic and bacon until the shallots and garlic are translucent and the bacon is thoroughly cooked, remove from pan and deglaze with white wine. Toss together the mussels, potatoes, garlic, shallots, chopped parsley and bacon then add the Pommery Mustard, some olive oil and the simmered white wine that was used to deglaze the pan. Gently toss until thoroughly incorporated and reserve in a warm area.
Yield: 6 servings
3 pounds Island Baby Blue Mussels
1 shallot, minced 1 garlic, minced
ginger root, minced (5 grams)
1 tomato, seeded and diced
6 tablespoon butter cream (250 milliliters)
white wine (Inniskillin Pinot Blanc) (125 milliliters)
1 tablespoon parsley, chopped
1 teaspoon mussel spice (thoroughly grind together the following ingredients: 5 pepper corns, 10 fennel seeds, 5 coriander seeds, 1 tsp.garlic powder, 1 tsp.turmeric, 1 tsp.ginger powder and 1 tsp.cumin)
Preparation time is 5 minutes
Ease of preparation is easy
In a paderno sauce pot sweat gently the fresh shallot, ginger and garlic in 2 tablespoons butter then add mussel spice, the mussels and white wine. Cover and steam over high heat for 3 to 5 minutes or until mussels are open. Shake pan gently every 2 to 3 minutes. Drain the juices into a paderno frying pan and reduce by half then add cream and reduce slightly, swirl in the remaining butter, add tomatoes and parsley and adjust seasoning if necessary. Place the mussels in a large bowl, then pour the cream sauce into a smaller vessel (Champagne saucer) and place in the center of the large bowl in order to dip the mussels into the sauce. Serve with crusty bread.
Yield: 6-8 servings
COOL ISLAND LAND VEGETABLE GAZPACHO
4 tomatoes, seeded, roughly chopped
2 cucumbers, roughly chopped
1 stalk celery, roughly chopped
carrot juice (500 milliliters)
salt, pepper
1 pinch sugar
8 drops tabasco
1 splash Worcestershire
1 shallot
6-8 ice balloons
Preparation time is 15 minutes for gazpacho
Preparation time is 1 day for balloons
Ease of preparation is moderate
Place tomatoes in food processor add remaining vegetables and mix with the carrot juice. Puree until as smooth as possible. Add the remaining ingredients and puree again then take this mixture and strain it into a large bowl. Chill until ready to use. Fill 6 to 8 medium sized round balloons with water until they are about 10 centimeters thick through the center then tie the tops. Hang the balloons so that the bottoms are not touching any surface in your freezer for about 7 hours or until they are frozen to about 2 cm thickness on the outside. Remove from freezer and peel away the rubber then place each ice sculpture longest side down in a preheated frying pan. This will melt the outside layer of one side of the balloon and a gush of water will come out. Immediately place this back in the freezer on a plate until ready for service. Continue this process until all of the balloon sculptures have been form.
Yield: 6-8 servings
3 golden tomatoes, seeded, diced
1 teaspoon sea salt fresh cracked pepper
1 tablespoon dry white wine (Inniskillin)
1 tablespoon olive oil
1 teaspoon parsley, chopped
1 teaspoon basil, chopped 1 clove garlic
Preparation time is 15 minutes
Ease of preparation is easy
Season golden tomatoes with salt and pepper. Add the wine, olive oil, parsley and basil then toss until fully incorporated. Serve on toasted baguette rounds that have been rubbed with garlic.
Yield: 6 servings
chocolate (200 grams)
6 eggs sugar (150 grams)
flour (90 grams)
sweet butter (200 grams)
Preparation time is 20 minutes
Ease of preparation is moderate
In a paderno pot melt the chocolate and butter in a bain marie to 30 degrees Fahrenheit maximum half filled with simmering water and a clean dry bowl on top. Mix well. In a separate bowl, mix together the eggs, sugar and flour until fully incorporated, add chocolate. Butter well the insides of 8 ramekins (about 6 cm in diameter and 3 cm deep) and add about 75 grams of the mixture to each ramekin. Bake in a 200 degrees Fahrenheit oven for 7 to 9 minutes then serve immediately with vanilla ice cream and raspberry coulis (The center of these cakes is supposed to be liquid so be careful not to overcook).
2 cups raspberries
1 cup sugar
Ease of preparation is easy
In a paderno sauce pot simmer the berries and sugar together over medium heat for about 5 minutes stirring constantly. Remove from heat then strain into a deep bowl making sure that there are no seeds in the strained mixture. Reserve until ready to use.
Yield: 6-8 serving
MALPEQUE OYSTERS ATOP TRUFFLED POTATO FOAM
1 large potato
cream (250 milliliters)
butter (250 grams)
6 large Malpeque Oysters
1 tablespoon white wine(125 milliliters)
1 shallot, finely diced
1 tablespoon Vermouth
cream(125 milliliters)
white truffle oil(25 milliliters)
caviar (18 grams)
Preparation time is 10 min
Ease of preparation is moderate-difficult
Preheat oven to 400 degrees Fahrenheit
In a Paderno pot of boiling water cook the potato "unpeeled" until tender. Remove from water, peel the skin and puree it with cream and butter until very smooth then add the truffle oil and stir until well incorporated. In a large Paderno saute pan, saute the shallots in white wine until translucent.
Add the white wine to deglaze the pan then add the vermouth. Dip the Malpeque oysters in this mixture for a few seconds or until they have changed their consistency to just slightly more firm than their raw state. Remove from pan and reserve.
Add the cream to the remaining liquids in the pan and reduce by half. Reserve until ready to use. Just before plating, flash the halibut in a 400 degree oven for 1 to 2 minutes to warm through.
Place equal portions of the bacon and potato salad on each plate then top with the pan seared halibut. In a separate area of the plate, place equal amounts of the truffled potato puree then place a Malpeque oyster on top of each portion of these portions which was whisked to become frothy.
On each of the oysters place equal amounts of the vermouth cream from the saute pan and equal amounts of the caviar then serve immediately.
Yield: 6 servings
6-8 Malpeque Oysters, shucked
1 cup flour
1 teaspoon salt
1 teaspoon pepper
1 tablespoon olive oil
1 tablespoon clarified butter
2 tablespoons mixed herbs (parsley, thyme, oregano, basil, chives), chopped
Preparation time is 10 minutes
Ease of preparation is moderate
In a large bowl combine the flour, salt and pepper. Dredge the oysters in this mixture.
In a paderno non-stick frying pan preheat to high heat the olive oil and clarified butter then add the oysters and cook for about 20 seconds.
Add the chopped herbs, toss the oysters around so that they become coated then remove from pan immediately and reserve for use on the bruschetta.
Remove the ice balloons that are sitting on small plates from the freezer and place these on larger plates. Fill the ice balloons with the cool gazpacho then garnish the plate with a piece of Golden tomato bruschetta that has been topped with a Pan seared Malpeque oyster.
Yield: 6-8 servings
CARLO ROTA
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