Recipe by Shane Robilliard, executive chef / Food and Beverage director, Fox Harb’r Resort
Terrine
Ingredients
2-1 ½ lbs. sustainable lobster
400g Fresh sustainable Digby scallops
120ml heavy whipping cream
3 sprigs of dill, finely chopped
5pc of chives, finely chopped
Salt & pepper
Directions
- Cook the two lobsters in a large pot of salted water for five minutes, just until they are cooked enough to remove from the shell. Dip in ice water after to shock cool them.
- De-shell and chop all the tail, knuckle and internal meat into ½-inch cubes. Reserve claws to the side.
- In a food processer, place the scallops and purée until smooth. Add cream, herbs and season.
- Remove scallop purée and fold in chopped up lobster meat in a stainless steel bowl.
- Lay out 20 inches of plastic wrap on a table and place the scallop and lobster mix in a line in the middle of the plastic wrap about one inch thick. Fold over the plastic wrap width-wise and then use it to roll the mixture into a log shape. Wrap this log in tin foil and seal as best you can on the ends.
- Just before you about to serve; poach this in seasoned water for approximately nine minutes on a low boil.
Vanilla scented Yukon Gold potato, wilted spinach and vanilla beurre blanc
Ingredients
2 large Yukon gold potatoes
600gm baby spinach
150ml heavy cream
200ml fish stock
1L chicken stock
2 vanilla bean pods split in half lengthwise
100ml white wine
1 shallot, finely chopped
300g butter, unsalted and cubed into ½ inch cubes at room temperature
Salt & pepper
Directions
- Cut the Yukon gold potatoes into one-inch thick slices and use a three-inch round cutter to make perfect silver dollar shaped discs; you will need a total of 12 discs.
- Place in chicken stock that has had half of the vanilla pod scraped into it and the pod tossed in as well. Season the chicken stock with a little salt. Simmer on low heat for 10 minutes.
- Sauté half of the shallots on low heat until translucent; add the spinach and half the white wine and wilt the spinach. Add a splash of cream, salt and pepper and reserve.
- For the beurre blanc, sauté the other half of the shallots in a heavy bottom stainless steel pot. Add 150ml of the cooking liquid from the potatoes, the fish stock, scrape the other half of the vanilla bean pod and put the paste in and simmer until reduced by three-quarters.
- Reduce heat to very low and add the butter cubes one at a time whisking constantly so the butter emulsifies. Once the last of the butter is incorporated strain and set aside.
- To assemble, place three potato discs on the bottom of the plate, place creamed spinach on top. Cut the terrine into four pieces and put one piece on top of the spinach. Place one claw in top then drizzle the entire dish with the beurre blanc. Garnish with fresh pansy petals to bring bright color to the dish.
