Salmon Tartare, Honey Baked Duck Breast and a Delicious Chocolate Molten Cake with Vanilla English Cream
We make sure to treat our clients like family, and if you follow us on social media, you know we like to delight you all with giveaways and sweepstakes. A couple of months ago, we offered a prize that included a cooking experience with the well-known Quebec-based cooking institute Ateliers & Saveurs. We gave away spots to 6 lucky winners and their guests, but we wanted to make sure everyone of you got a taste of this experience. So we decided to share with you the delicious recipe the winners learned to cook and got to enjoy. Now you can experience the same thing! Try the recipe they learned to cook and got to enjoy every bite of in the comfort of your own homes – this way everyone is a winner!
With the guidance from the knowledgeable and skilled instructors of Ateliers & Saveurs, learn to cook and beautifully plate a 3 course meal consisting of a salmon tartare entrée, a honey baked duck breast main dish and a delicious chocolate molten cake with vanilla English cream for dessert.
Serve this to family or friends and they’ll be wondering what they did to deserve such an extraordinary meal!
- 480 g salmon filet skinned and diced
- 1 shallot
- 3 ml capers
- 1 lime
- 4 sprigs basil
- 60 ml 10% plain yogurt
- 8 radishes
- ½ baguette
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Preheat your oven to 400°F. Slice the baguette on an angle to get thin, long slices. Place the slices on a baking sheet and drizzle on olive oil. Season with salt and pepper and bake for roughly 10 minutes or until preferred crispiness.
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Finely chop the basil leaves, shallots, and capers, keeping a few basil leaves as a garnish. Zest and juice the lime. Cut the salmon into small cubes. Slice the radishes thinly with a mandoline.
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In the Deep Mixing Bowl, mix the diced salmon, capers, shallots, basil, lime zest, and yogurt. Season with salt and pepper.
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Form the tartare in a round cookie cutter. Remove the cookie cutter and garnish the salmon with basil leaves and slices of radish. Serve with a few croutons on the side.
- 2 duck breasts
- 100 ml honey
- 5 ml four spice mix
- 3 pinches of salt
- 3 turns of freshly ground white pepper
- 100 g polenta
- 600 ml vegetable stock
- 25 g mascarpone cheese
- 8 button mushrooms
- 1 portobello mushroom
- 25 g grated parmesan cheese
- 4 sprigs of parsley
- 12 green asparagus
- 4 cipollini onions
- 30 g butter
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Start by cleaning the mushrooms. To remove the dirt, use a wet cloth. Slice the mushrooms lengthwise. Grate the parmesan, trim off the bottom ends of the asparagus, and peel and slice the onions.
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Heat a sauce pan, like the Remy Olivier Sabayon Frypan, and stir fry the mushrooms in some oil and butter. Add in the parsley when the mushrooms are nearly cooked. Take off heat and set aside on absorbent paper. Bring the vegetable stock to a boil. Sprinkle in the polenta while mixing constantly. Cook for 13 to 15 minutes, and continue stirring with our thinkkitchen Milan Wood Spoon until it thickens. Add the parmesan and the mascarpone cheese. Mold the polenta in a 1 inch pan to let it harden and cool to about room temperature. You can place the pan in the refrigerator to speed up the process. Portion the polenta into 4 servings that can be shaped like a patty, into a log or strips. Before serving, sear the polenta patties in butter.
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Preheat your oven to 425°F. Using the small Remy Olivier Force Frypan, melt the honey on low heat. Mix in the 4 spice mix and cook for 3 minutes. Do not bring to a boil. Salt and pepper the duck breast and sear it in a hot pan, starting by the side with skin. Turn over and repeat using the thinkkitchen Kitchen Tongs. Transfer the duck breast onto a baking sheet and baste on the honey spiced sauce. Bake for 10 to 12 minutes. Let rest for 5 minutes before cutting.
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Bring a medium pot of salted water to a boil. The Arezzo Sauce Pan would do the trick! Blanch the asparagus in the boiling water for 3 to 4 minutes. Cool them down by placing the asparagus in very cold water. In separate Remy Olivier Force Frypans, stir fry the asparagus and onions in duck fat until the onions reach a golden-brown colour and the asparagus is soft. Take the asparagus off the heat and continue cooking the onions on low heat until they are candied.
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Put the polenta patty in the center of the plate and place the mushrooms on top. It will look especially good on our Snow White Square Dinner Plate. Lay the sliced duck breast alongside the polenta and generously garnish the plate with the onion petals and asparagus. Finish it off by drizzling some of the spiced-honey sauce on top of the meat.
- 115 g butter
- 30 g maple syrup
- 2 eggs
- 4 egg yolks separated into pairs
- 70 g sugar
- 70 g wheat flour
- 175 g dark chocolate
- 12 cubes of white chocolate or pistols
- 200 ml milk
- 40 g sugar
- 1 Madagascar vanilla bean
- 1 box of berries
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Cut the vanilla bean lengthwise into two and scrape out the seeds from the pod. In a Deep Mixing Bowl, beat the first 2 egg yolks and sugar until the mixture lightens in colour. Add in the vanilla seeds and continue beating until completely combined. In the Arezzo Saucepan, bring the milk and the vanilla pod to a boil. Remove from heat and, in a bowl, add in half of the egg mixture to weaken the mix. Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a spatula until the cream sticks to the back of your spoon. Immediately remove from heat, transfer to a bowl and let cool.
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Preheat your oven to 425°F. In a bowl, whisk together the eggs and second batch of egg yolks. In a double boiler, melt the chocolate with the maple syrup and butter. Remove from heat and add the mixture to the eggs. Using a whisk, combine the flour and sugar and then add it to the chocolate mixture. Mix thoroughly. Lightly grease the thinkkitchen Non-stick Mini Spring Forms. Place on a baking sheet. Fill the forms with a little bit of chocolate mixture until about 1/4 full, then place 3 white chocolate cubes on top and continue to fill the mold till about 2/3 full. Bake for 10-15 minutes, until the surface of the molten cake starts to become matte. Remove from oven and let stand for 5 minutes.
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Flip your molds over on to a plate and serve it with a glass jar of vanilla English cream. You can serve your molten cake decorated with fresh berries for a touch of colour!
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