Venison medallions and cured freshwater fish filet

These dishes feature Canadian specialities: freshwater fish (walleye and trout), venison (deer meat) and morels (black mushrooms).

Médallions de cerf, polenta crémeuse aux champignons, purée chataignes
Venison medallions with mushroom polenta and chestnut puree-filled morels

The venison is topped with crispy fried sage leaves and garnished with a refreshed venison jus.

Venison jus

The second dish I made was essentially warm salad. The cured fish was torched à la minute on the skin-side only to give a slightly caramelized appeal.

Filet de doré et truite mariné aux herbes salées du bas de fleuve, salicornes en salade
Cured walleye and trout fillets marinated in herbed coarse salt, over a bed of saltwort, asparagus, arugula


March 12th, 2017


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