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August 17, 2021

Asian Salmon Tartar with Broccoli Puree

Asian Salmon Tartar with Broccoli Puree

Ingredients

  • 280g of L’Atelier du Tartare salmon
  • 1 tbsp. Épurée broccoli purée (to taste)
  • 2 tbsp. Asian Super Tartar Mix (to taste)
  • 1 tbsp. finely chopped red onion
  • 1 tbsp. cilantro
  • ½ tbsp. lime juice
  • ½ tbsp. honey
  • Sriracha
  • Salt and pepper
  • 1 tbsp. chives
  • 1 tbsp. cashews, roasted and crushed
    (replace cashews with panko if allergic)

Preparation

Mix

  • 1 tbsp. finely chopped red onion
  • 1 tbsp. cilantro
  • ½ tbsp. lime juice
  • ½ tbsp. honey
  • Sriracha
  • Salt and pepper

On the top

  • 1 tbsp. chives
  • 1 tbsp. cashews, roasted and crushed
    (replace cashews with panko if allergic)
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Broccoli and Pancetta crustless quiche

Broccoli and Pancetta crustless quiche

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Ingredients

  • 4 eggs
  • 100 ml of 35% cream
  • 1 bag of broccoli puree
  • 6 to 8 slices of diced bacon
  • 1/2 onion, chopped
  • 1/2 bell pepper, diced
  • 250 mL coarsely chopped spinach
  • 150 g goat cheese (1/3 of a goat cheese block)
  • 1/2 bunch fresh parsley, chopped
  • 10 mL dried oregano
  • 15 ml olive oil
  • Salt and pepper

Preparation

  1. Preheat oven to 350’F
  2. Whisk together eggs and cream.
  3. Add oregano, parsley, broccoli puree, season, and mix well.
  4. Chop the onion and dice the peppers to the same size as the onion.
  5. Coarsely chop the spinach.
  6. In a frying pan, brown the bacon until it is colored and set aside on a plate.
  7. In the same pan, add olive oil, onion, and bell pepper.
  8. Sweat over medium heat for 2 to 3 minutes and set aside.
  9. Butter your 9″ x 13″ pan.
  10. Crumble half of the goat cheese and half of your vegetables sparingly into your pan.
  11. Pour your egg mixture into the pan.
  12. Arrange the remaining ingredients so that there are some in each bite.
  13. Bake for 30 to 40 minutes (To check if it is cooked through, take a toothpick and poke a toothpick and prick in the middle of the quiche. If nothing sticks to it, it is ready to be removed from the oven).
  14. Let stand for 5 minutes.
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BBQ salmon tataki with broccoli, oregano, and lemon puree

Suggestion

  • Replace feta cheese with cheese to taste
  • Balsamic vinegar either in the salad or as a garnish around the plate
  • Grill the bell pepper on the BBQ

Ingredients (2 servings)

  • 2 salmon steaks (about 150gr per serving)
  • 1.5 tablespoons of “Montreal BBQ steak” spices
  • 1.5 tablespoons of honey
  • Juice of ½ lemon
  • ½ tablespoon of soy sauce
  • 1 bag of pureed broccoli Épurée
  • 1 sprig of fresh oregano
  • Zest of ½ lemon
  • 2 teaspoons of aged balsamic vinegar
  • 140 g cherry tomatoes (0.5 pints)
  • ½ cucumber
  • 1 bell pepper
  • Olives to taste
  • 1 French shallot
  • 3 tablespoons of basil (chopped)
  • 1 tablespoon of chives
  • 1 tablespoon of parsley
  • 90 gr goat’s cheese
  • 1 tablespoon of olive oil
  • Salt and pepper from the mill

Preparation

  1. Light the BBQ.
  2. In another bowl, mix BBQ spices, honey, lemon juice, and soy sauce. Put in a Ziploc bag with the salmon and let marinate for 15-20 minutes.
  3. Cut tomatoes in 2, cucumber, and bell pepper in macedoine, chop the shallot and fresh herbs. Add oil, olives, juice of ½ lemon, cheese, pepper, and mix. Add the herbs before serving.
  4. Grill over high heat, 1 minute on each side.
  5. Let the salmon rest and heat the broccoli puree, add the lemon zest and the chopped oregano.
  6. Assemble the plate and enjoy the summer?
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Preparation

  1. Turn oven on to 400°F.
  2. Season steaks with salt and pepper.
  3. Chop parsley and shallot finely. Mix with half of the lemon zest and juice, salt,
  4. Microplane garlic clove, pepper, and cover with good quality olive oil.
  5. Blanch the potatoes, bringing them to the halfway point of cooking.
  6. Chop the green onion very finely, chop the parsley while the potatoes are frying.
  7. Add the other half of the lemon zest at the end of the cooking of the potatoes.
  8. In a small pot over medium heat, put the butter and garlic.
  9. When the garlic is golden, add the broccoli puree, stirring a few times so it doesn’t stick to the bottom. When it is hot, add the parmesan cheese and stir to incorporate it well. When everything is homogeneous, remove from the heat and cover while the steaks are cooking.
  10. Once the pan is hot, add the canola oil, garlic, butter, and thyme.
    Use a serving spoon to wet the meat with the butter, canola oil, thyme, and garlic mixture (give it some love).
  11. Once well colored on both sides, place the meat on an ovenproof tray.
  12. Cook to desired doneness.
  13. In a plate, place the purees in the center and with the back of a spoon spread in a circle. Place the potatoes, your piece of meat, and add the gremolata to your grilled steak.
  14. I chose parsley for the chimichurri but you can add basil or oregano.

Ingredients (2 servings)

Steak

  • 2 striploin (choose the steak you like) or another protein
  • ½ cup parsley
  • 1 green onion
  • 1 lemon
  • 7 sprigs of thyme
  • 3 cloves of garlic
  • 400 g potatoes (baby or cubed) or vegetables of your choice
  • Canola oil and 100 g butter
  • Salt and pepper

Gremolata (or your favorite chimichurry recipe)

  • 1 bunch of parsley
  • ½ clove of garlic
  • Zest and juice of half a lemon
  • Shallot
  • Olive oil
  • ¼ cup of olive oil

Broccoli puree

  • 1 bag of Épurée broccoli puree
  • 50g of parmesan cheese
  • 1 tablespoon of butter
  • ½ teaspoon chopped garlic
  • Salt and pepper
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  1. In a medium saucepan, bring water to a boil over high heat. Add vermicelli, then reduce heat to medium-high and simmer until vermicelli is cooked. A little over 3 minutes. While cooking, stir with a fork to prevent vermicelli from sticking together.
  2. Drain and rinse with cold water. Let cool.
  3. Poach the Edamame beans to thaw and cook.
  4. Chop vegetables, herbs, and garnishes.
  5. Whisk together dressing ingredients.
  6. Toss vegetables with vermicelli and add dressing. Adjust seasoning.
  7. Grill tuna steak over high heat for 1 minute on each side.
  8. Assemble the plate and enjoy?

Ingredients (4 servings)

Tuna Tataki

  • 1 bag of Épurée broccoli purees
  • 2 tuna tataki (for an appetizer, cut in 2) or 4 tuna steaks for a meal
  • 1 cup Edamame beans, frozen
  • 4 cups Nappa cabbage, thinly sliced
  • 1 red bell pepper, finely julienned
  • 1 cup carrot ribbon (peeled or julienned)
  • 1 cup zucchini ribbon (peeled or julienned)
  • 1 cup of bean sprouts
  • 3 oz of rice vermicelli
  • Pepper and salt

Trim

  • Unsalted dry roasted peanuts, crushed or slivered almonds, toasted
  • Toasted sesame seeds
  • Chopped fresh coriander or mint
  • Lime wedges
  • ¼ cup thinly sliced green onions

Vinaigrette

  • ¼ cup rice vinegar
  • 45 mL honey
  • 1 clove of garlic, chopped
  • Pinch of crushed chili pepper
  • 1/3 cup peanut or canola oil
  • 75 mL (1/3 cup) toasted sesame oil
  • 1 tbsp. soy sauce
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Ingredients

Pizza dough

  • ½ cup of warm water
  • ½ teaspoon of instant yeast
  • 1 teaspoon of sugar
  • 1 cup of flour
  • ½ teaspoon of salt
    (Or you can buy ready-made pizza dough.)

Pizza topping

  • Broccoli purée
  • 1 cup cooked chicken, minced
  • ¼ cup red onion
  • 1 scoop of Mozzarella of Bufala Campana or
  • 1 ½ cups of grated mozzarella
  • 5 mushrooms, finely chopped
  • 4 dried tomatoes, finely chopped
  • 5 pieces broccoli, finely chopped
  • 20 black olives or to taste
  • Arugula
  • Olive oil, La belle excuse
  • Balsamic cream, La belle excuse
  • Salt and pepper

Preparation

  1. Mix water, yeast, and sugar. Let rest for about 5 minutes.
  2. Add flour and salt, knead the dough.
    Set the pizza dough aside in a bowl with a damp cloth on top and let rise for 30 minutes.
  3. Preheat oven to 400°F.
  4. Roll out the pizza dough and roll it out. Place on a pizza pan.
  5. Spread Épurée broccoli purée over dough.
  6. Arrange toppings as desired. You can also add toppings.
  7. Finish with grated mozzarella cheese on top. You can also use fresh mozzarella sliced into rounds.
  8. Bake in the oven for about 15-20 minutes until the cheese is shiny.
  9. Add arugula, prosciutto, a dash of olive oil and balsamic cream, ground pepper, and fleur de sel.
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Ingredients (4 servings)

  • 2 chicken breasts
  • 1 bag of Épurée broccoli purees
  • 4 vol-au-vent
  • 473 ml cooking cream
  • 1 cup mushrooms, sliced
  • 1 onion, chopped
  • ½ cup diced carrots
  • ¼ cup diced celery
  • ½ cup green peas
  • ½ cup corn
  • 1 cup white wine
  • Salt and pepper

Preparation

  1. Cut vegetables and chicken breasts into cubes.
  2. Sweat and brown the chicken. Season
  3. Add mushrooms, carrots, celery, onions, and brown. Season
  4. Deglaze with white wine and let reduce.
  5. Add the cream and lower the heat.
  6. Reduce to desired consistency and add green peas and corn.
  7. Add the broccoli puree. Adjust seasoning.
  8. Heat the vol-au-vent.
  9. Assemble the plate and bon appétit?

Suggestion

  • Possibility to replace the broccoli puree with mushroom puree
  • Possibility of replacing the chicken with shrimp
  • Add herbs (dill, mint, parsley, chives) for freshness
  • Don’t hesitate to add a good cheddar cheese in the sauce or as a garnish
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Ingredients (4 meals)

  • 4 chicken breasts
  • 1 bag of Épurée broccoli purée
  • 175 g pancetta, cubed
  • 100 g roasted pecans
  • 160 g of feta cheese
  • 2 tablespoons of olive oil
  • ½ cup of butter
  • 120 g broccoli
  • 120 g cauliflower
  • 120 g Brussels sprouts
  • Zest of half a lemon
  • ¼ cup of chopped parsley
  • ¼ cup of chopped chives
  • Salt and pepper

Preparation

  1. In a skillet, sear the chicken breasts seasoned with salt and pepper in oil (olive or other) and add the butter after 3 minutes of browning. Remove the chicken breasts when they are well browned on each side and place them in a baking tray to put in the oven.
  2. Bring a pot of hot water to a boil. When boiling, add the puréed broccoli purée and reduce the temperature by half. (12 to 15 minutes maximum, do not overcook)
  3. Clean skillet or get another one, brown the pancetta over high heat, and set aside.
  4. Chop the parsley and chives and mix with the pecans, feta, pancetta (when brought to room temperature), olive oil, lemon zest, and season with salt and freshly ground pepper.
  5. Place chicken breasts in the oven at 400°F, until the thermometer reads 82°C (180°F). (Hint: put a 1cm square of butter on the breasts before putting them in the oven)
  6. Take a pan with pancetta fat and sauté vegetables. (Use the vegetables you prefer, these are suggestions)
  7. Assemble the plate with the Épurée broccoli puree, the vegetables, the chicken breast, and the pancetta mixture.
  8. Enjoy!
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