Recipe inspired by the Saison Froide, a creation by François Chartier and partner in crime Stéphane Modat (chef at Fairmont Château Frontenac restaurants). Photo credit: Stéphane Modat, © All rights reserved 2009.
An exquisite smoked mild pimentón and shellfish oil-flavored carrot puree coats the palate and creates a surprising orange aroma finish “without the orange”! This is an aromatic universe of “cold-tasting” and anise-tasting foods (carrot, apple, cumin). The recipe came to mind quickly when I was researching the anise family. Stéphane enhanced it in a jiffy, adding a contemporary touch while keeping it simple.
- 4 medium carrots
- 30 mL (1/8 cup) shellfish oil
- 5 g (1 tsp.) smoked mild pimentón
- 250 mL (1 cup) fresh carrot juice
- 5 g (1 tsp.) soy lecithin
- 1 McIntosh apple
- 25 mL (1 tbs & 2 tsps.) olive oil
- 5 g (1 tsp.) cumin seeds
- 20 shrimps 41/50, peeled
- Wash, peel and cut the carrots into cubes. Cook them in salted boiling water. When they are tender, drain them and transfer to a mixing bowl. Add shellfish oil and pimentón and blend until smooth. Adjust the seasoning if needed. Store in a sealed container.
- When the carrot juice reaches a lukewarm temperature, add the soy lecithin. Set aside in a high bowl.
- Peel the apple and cut into small cubes, transfer to a salad bowl and add 15 mL (1 tbs.) of olive oil, salt, and crushed cumin seeds. Cover and place in a refrigerator.
- Put the shrimps into a mixing bowl, add 10 mL (2 tsps.) of olive oil and salt.
- In a large and very warm pan, caramelize the shrimp to condense all the flavors.
Place a quenelle of carrot puree, a few cumin-flavored apple cubes and the shrimp in a serving dish. Emulsify the carrot juice. Use the froth that has formed on the surface to garnish the shrimp.
“Liquids harmonic trails”
If you’re looking for that “cold-tasting”, anise-flavored libation with a bit of bite this summer, you can certainly reach for a white wine, like a Sauvignon blanc. But why not kick back with a bottle of our Saison Froide beer from our “Série Gastronomie” instead, for its thirst-quenching qualities and a burst of refreshment?