Our Expertise
Conseil de Chef
By Chef Ian Perreault
300 g coarsely chopped fresh salmon
1 finely chopped green onion
30 ml of olive oil
30 ml of black garlic emulsion
Sriracha or other hot sauce
Salt and pepper
0.5 cauliflower
30 ml of unsalted butter
45 ml of rice vinegar
5 ml of sesame oil
Salt and pepper
2 French shallots, sliced thinly using a mandoline
Cornstarch
Salt and pepper
0.5 chopped fennel bulb (mandoline)
15 ml of grated ginger (microplane)
60 ml of olive oil
Juice and zest of 1 lemon
Salt and pepper
2 red onions
250 ml of apple cider vinegar
250 ml of water
5 g of coriander seeds
5 g of mustard seeds
5 g of black peppercorns
Salt
500 ml homemade or store-bought mayonnaise
2 pureed garlic cloves
30 ml rice vinegar
Juice and zest of 1 lime
Salt and pepper
Cubed avocado
Sesame seeds
Tobiko
Coriander leaves
Cucumber slices
Julienned nori
Mix all ingredients.
Cut into small florets and process in a food processor until you have a rice texture. Gently pan-fry your cauliflower rice with butter.
Season and set aside.
Mix the shallots with the cornstarch.
Fry at 365F until golden brown and mix with a spider skimmer to ensure even cooking.
Transfer to a paper towel lined mixing bowl to remove excess oil. Season to taste.
Mix all ingredients.
Heat all the ingredients except the onions.
Let them cool. Pour the marinade over the onions.
Store in the fridge.
Puree the black garlic and lemon juice. Add the mayonnaise.
Spread out the cauliflower rice on the bottom of the bowl, add the fennel and salmon crudo, garnish with the pickled red onion, fried shallots and any other toppings you've chosen (avocado, cucumber, sesame seeds, tobiko, nori), then add a few dots of black garlic emulsion and some coriander leaves.
Tartare - Combine all ingredients. Season and set aside in the fridge.
Fried garlic - Fry at 180°C / 350°F until golden and crispy. Transfer to paper towel and season.
Yellow mustard emulsion - Combine all ingredients.
Presentation - At the last minute, spoon a bite-sized amount onto crouton. Sprinkle with fried garlic.
Conseil de Chef
Satay - Marinate satays on 6" bamboo skewers. Cook at the last minute at 218°C/425°F for 10 to 12 minutes.
Mango salsa - Combine all ingredients.
Lemon yogurt sauce - Combine all ingredients.
Fried shallots - Coat shallots with cornstarch and fry at 180°C / 350°F until golden and crispy. Transfer to paper towel and season.
Presentation - On a serving platter, place a bowl of salsa, a bowl of sauce and hot chicken satays on the sides. Garnish and serve.
