Sterling restaurant - grillages + fruits de mer

Recettes et conseils

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Valentine's Day

Oysters .au gratin. with Avocado, Artichoke flan and Quail egg

Serving 2:
12 oysters, 1 avocado (must be ripe), 2 quail eggs, herbs for decoration. 
For the zabaglione
1 egg yolk, oyster juice, 1teaspoon limejuice and 4oz melted butter, salt and white ground pepper.
For the Artichoke flan
¼ cup whipping cream, 4 artichoke hearts, 2 eggs, salt and white ground pepper.
Open 12 oysters, set aside the flesh as well as the liquid. Keep shells.
Clean one avocado and dice.
In a blender, on the highest speed, mix egg yolk, the limejuice and 1 tablespoon oyster juice.
Heat the butter and add slowly to mixture. Continue to mix for one minute.
In a separate blender put all ingredients for the flan and mix to smooth consistency, pass through fine mesh strainer and place in buttered ramekin. Cooked in .bain-marie. for 30-35 minutes at 350 F. Remove from ramekin when cool.
Cook quail egg for 2 minutes, starting in boiling water. Refresh immediately and peel.
Preheat the broiler.
On each shell place an oyster, some diced avocado and cover with zabaglione.
Place under the broiler for one minute, or until light brown color is achieved.
Place six oysters, one flan and one peeled quail egg on each plate.
Garnish with an herb of your choice.

Roasted Veal Tenderloin, Pomegranate-Veal jus reduction

Serving 2: 300 g Veal Tenderloin cleaned, extra-virgin olive oil, 1 pomegranate, 300 ml Veal stock, 70 g dry shallot, 15 g butter. Winter roots vegetables of your choice, herbs for decoration.
  1. Roast at 400 F for 15 minutes or until desired tenderness is achieved, with extra-virgin olive oil and chopped shallot at medium temp. Baste frequently during the cooking process, after cooking keep it warm. Deglaze the roast pan with veal stock. Add pomegranate juice and reduce to glaze consistency. Adjust seasoning and finish with the fresh butter. Strain and reserve.
  2. Clean and cut the vegetables, and roast them with butter, honey, fresh thyme, salt and fresh ground pepper.
  1. Cut the meat in six slices. Keep warm.
  2. On a warm plate, place the roast vegetables, then the veal and drizzle sauce around.
  3. Garnish with herbs.
Ultimate Desire:
Infused Raspberry and Dark Chocolate mousse, Ginger-Honey preserve 
Serving 2:
1-pint raspberry, 2 oz Cointreau, 50 g sugar
For the chocolate mousse: 100 g dark chocolate, 20 g sugar, 100ml whipping cream, 2 egg white
For the preserve: 150g fresh and peeled ginger, 50 g sugar, 100 g honey.
  1. Dice the ginger, then place in a saucepan with sugar and honey, cooked gently for 40 minutes, reserve in a bowl and let stand in a cool place for one hour.
  2. In a bowl, mix raspberry, sugar and Cointreau, macerate for 3 hours.
  3. Dice the chocolate and melt in a bain-marie, cool down.
  4. Beat stiffly egg white and sugar
  5. Whip the cream firmly.
  6. Fold these three mixtures with a spatula to make the mousse.
Assembly: In martini glasses, divide evenly the raspberries and top with chocolate mousse. Sprinkle serving plates with icing sugar and cocoa powder, place a glass and set aside the ginger-honey preserve.

Sterling restaurant - Gatineau Ottawa

Sterling restaurant, le plus réputé des restaurants de la région de Gatineau - Ottawa.
Le Sterling restaurant est reconnu pour ses steaks et grillades, fruits de mer et sa carte des vins.
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