|Sea Bream||120 g|
|Club House Sea Salt, French Mediterranean||300 g|
|Grape seed oil||100 g|
|Duck Sausage, cut into 1-inch cubes||200 g|
|Cipollini onions, minced||100 g|
|White wine||200 g|
|Fresh carrot juice||300 g|
|Brown chicken stock||700 g|
|Grape seed oil||200 g|
|Garlic and Thyme Oil|
|Grape seed oil||250 g|
|Garlic cloves||3 each|
|Pomme de Terre|
|Chives, minced||20 g|
|Grape seed oil||15 g|
|Daikon, sliced and punched||100 g|
|White vinegar||100 g|
|Club House Sea Salt, French Mediterranean||10 g|
This recipe was created in collaboration with Club House for Chefs and Hawksworth Young Chef Scholarship by: Camilo Lapointe-Nascimento Chef at Le Mousso in Montreal.
For the Sea Bream: Make a brine solution of 10% salt (3L water & 300g of salt). Brine the fish for 10 minutes, then transfer it to the fridge to dry for at least 30 minutes. Place the fish on a pastry tray lined with parchment paper and generously brush with garlic and thyme oil. Place the fish in the oven and cook at 100F for about 25 minutes.
For the Chive Oil: Put chives in a blender with oil. Blend on the maximum setting for 10 minutes, then strain through a cheesecloth.
For the Sauce Charcutiere: In a large saucepan, roast the duck sausage and onions with the oil. Make sure every piece of the sausage becomes browned in order to add flavour. Degrease the pan, then deglaze with white wine. Once the white wine is reduced by half, add carrot juice. Reduce by half once more then add the brown chicken stock. Leave the sauce to simmer for about 1 hour. Strain and season to taste with salt. Last minute just before serving, pearl the sauce with chive oil.
For the Garlic and Thyme Oil: Add oil, garlic and thyme into a saucepan. Gently bring it up to 100F then let infuse for 45 minutes. Strain through a cheesecloth.
For the Pumpkin Purée: In a saucepan, add water, pumpkin and butter. Cover and cook for 30 minutes. Blend together and add salt to taste.
For the Pomme de Terre: Peel and cut potato into a rectangular shape about 1/2 inch by 2 inches. Add salt and cook sous-vide at 90F for 30 minutes. After cooking it sous-vide, roast the potato in a pan with grape seed oil making sure it is perfectly golden brown. Put the cream into a sauce pot and reduce it by 1 1/2. Season with salt and put it in a squeeze bottle. Add the reduce cream on top of the potato and sprinkle with minced chives.
For the Daïkon Pickle: Add water, vinegar, sugar and salt and bring to a boil making sure the salt and sugar are well dissolved. Cool the pickling juice down. Once it is cold, compress the daikon with the pickling jus in a sous-vide bag.
For Serving: Place oil in the centre of the plate. Top with sea bream with pumpkin puree, Pomme de Terre, Pickled Daikon and Sauce Charcutiere.