One of Chef Lynn’s favourite festive recipes is this Shallot Crème Brulée, served as an appetizer. Top the custard with a fresh salad and you’re sure to impress your guests with the remarkable presentation, and unorthodox dish as a starter.
pieces Chinook salmon, about 4 oz (125 g) each, deboned and skinless
clementines, zest and juice 2 clementines and segment the remaining 2
(10 mL)canned chipotle in adobo sauce, finely chopped
(15 mL)soya sauce
(5 mL)Worcestershire sauce
bunch watercress, stems removed
radish, thinly sliced
small cucumber, thinly sliced
piece gherkins, thinly sliced
Lemon Herb Vinaigrette, see recipe below
Salt and freshly ground black pepper
Lemon Herb Vinaigrette
(60 mL)lemon juice
(60 mL)white wine vinegar
(5 mL)Dijon mustard
(30 mL)minced shallots
1 1/2 cups
(375 mL)canola oil
(5 mL)finely chopped parsley
(5 mL)finely chopped chervil
(5 mL)finely chopped chives
Preheat oven to 350°F (180°C).
In a medium saucepan over medium-high heat, combine cream, shallots and salt. Heat cream until it is very hot but not boiling, about 5 minutes. Remove from heat and strain.
In a large bowl, whisk egg yolks, then slowly whisk in hot cream.
Pour mixture into 6 shallow crème brûlée dishes and place in a shallow baking dish. Pour boiling water into the pan to come halfway up the sides of the dishes. Bake until the custards are set when gently shaken, about 30 to 40 minutes.
Remove custards from water bath, cool to room temperature and refrigerate until firm.
When ready to serve, dust each dish with sugar and using a hand held torch caramelize for a minute or so until golden brown. Top with chili clementine glazed salmon and watercress salad.
Place fish in a large shallow baking dish.
In a small bowl, combine clementine juice and zest, chipotle, honey, soya sauce and Worcestershire sauce. Pour over fish to marinate. Cover and refrigerate for at least 2 hours.
Preheat oven to 450°F (230°C).
Line a rimmed baking sheet with parchment paper. Season the salmon with salt and pepper. Roast in the oven for 8 to 12 minutes, or until the fish flakes easily when tested with the tip of a knife.
Meanwhile, in a large bowl, toss watercress, clementine segments, radish, cucumbers, gherkins with enough vinaigrette (recipe below) to lightly coat the ingredients. Add salmon at the last moment before serving and season well with salt and pepper. Top crème brûlée with salad and serve.
Lemon Herb Vinaigrette
In a medium bowl, whisk together lemon juice, vinegar, Dijon mustard, shallots and salt.
Add oil in a slow stream, whisking until emulsified. Add chopped herbs and stir until fully incorporated.