Fish and seafood: three delicious recipes by ITHQ

Meal ideas for a Friday dinner made easy

Get inspired by the Institut de tourisme et d’hôtellerie du Québec (ITHQ) culinary creations – simple, yet succulent recipes you’re sure to enjoy.

Rosé duo

Have you ever tried pairing salmon with strawberries? You would be pleasantly surprised just how well these two ingredients go together! Impress your guests with this perfect pairing featuring thin slices of raw and smoked salmon, topped with strawberries and basil. Amazing!

Upscale local products

While some people look forward to spring for terrace time, budding flowers, and Bermuda shorts, others can’t wait to indulge in snow crab! In fact, these delicious crustaceans are the first to make their way to grocery stores, sometimes as early as April. Their delicate and refined flesh makes them a prized ingredient. Coat your crabmeat in a fresh herb mayonnaise and stack it between plump tomato slices. A simple, yet sophisticated appetizer that’s perfect for a festive Friday!

River riches

Bite-sized and boasting a pretty pink colour, northern prawns are a springtime staple! On bruschetta canapés, a pesto pizza for dinner, or even in a warm salad alongside roasted parsnips and orange segments like in our featured recipe... these little delicacies will make your taste buds explode with flavour!

Smoked and raw salmon with basil and strawberries

Preparation: 15 minutes
Makes 4 servings

Ingredients

8 slices smoked salmon
120 g raw salmon
8-12 strawberries (depending on size)
60 ml orange juice
1 vanilla pod 
30 ml olive oil 
1 small french shallot
A few leaves basil
Salt & pepper to taste

Preparation

1. Wash, trim, and quarter the strawberries, and place them in a bowl with the orange juice, vanilla, olive oil, finely diced French shallot, and a handful of chopped basil. Gently mix together and season with salt and pepper.
2. Thinly slice the raw salmon and arrange on a plate, alternating between the raw and smoked salmon.
3. Add the strawberry salsa over the salmon and carefully spread vinaigrette throughout the plate using a spoon.
4. Garnish with small basil leaves.

What to drink with these raw and smoked salmon with strawberries and basil?

This dish calls for a glass of Gérard Bertrand Côte des Roses, a delicate wine bursting with citrus and red fruit aromas. This rosé’s supple mouthfeel will charm you and balance out the salmon’s fatty, melting texture.

Crab, tomato, and fresh herb mayo stackers

Preparation: 15 minutes
Makes 4 servings

Ingredients

Crab
2 snow crab segments
Lemon juice
Espelette pepper
Salt
Chives, parsley, cilantro

Herb mayo
Chives, parsley, cilantro
1/2 cup mayonnaise

Tomatoes
4 seasonal tomatoes, juicy and ripe
Fleur de sel and fresh pepper
Piment d’Espelette
Olive oil (garnish)

Preparation

Crab salad
1. Shell the crab and remove the meat. Make sure to remove all cartilage.
2. Add a small quantity of the herb mayo to the crabmeat.
3. Add the chopped herbs, Espelette pepper, and lemon juice. Season.

Tomatoes
4. Blanch the tomatoes in boiling water, 10 to 20 seconds, then plunge them in ice water.
5. Remove the skins. Slice the tomatoes in 3, height-wise. Season each layer with fleur de sel, fresh cracked pepper, and Espelette pepper.
6. Layer the tomato slices and crabmeat.

Finishing touch
7. Spread a thin layer of mayo on your plate. Gently place the stacker on top. Drizzle with olive oil.

What to drink with these crab and tomato stackers?

To highlight the delicate flavours of the snow crab, we suggest a white wine from Alsace, such as Trilogie Domaine Barmès-Buecher. Its aromas of citrus, pear, and honey will delicately envelop the mayonnaise, all while elevating the almost-sweet flavour of the crab.

Northern prawns and roasted parsnips, with a hint of orange

Preparation: 20 minutes
Cooking: 20 minutes
Makes 4 servings

Ingredients

4 or 6 parsnips (depending on size)
45 ml vegetable oil
2 oranges 
300 g northern prawns
30 ml olive oil
0.25 ml cinnamon
Dill a few sprigs (for recipe and garnish)
1 small french shallot
Salt and pepper to taste

Preparation

1. Preheat oven to 350˚F (180˚C).
2. Peel the parsnips and cut lengthwise into 2 or 4 pieces, depending on size. Place them in a bowl and coat with vegetable oil. Arrange them on a baking sheet and roast in the oven for approximately 20 minutes, or until they are cooked through and tender.
3. Peel the oranges and, working over a bowl, carefully cut out segments. Place the segments in the bowl along with the juice, making sure to extract as much of the juice as possible from the membranes. Add the shrimp, olive oil, cinnamon, dill, and finely diced shallot. Season to taste.
4. Mix all ingredients and let chill in the fridge.
5. When ready to serve, arrange 2 pieces of warm parsnip on a plate and top with the shrimp salad. Garnish with a few sprigs of fresh dill.

What to drink with these shrimp, roasted parsnip and orange salad?

Our shrimp salad recipe will really shine when paired with a glass of Palm Bay Pineapple Mandarin! This refreshing cooler with tropical fruit and citrus notes will pair perfectly with the orange segments in the salad.

To expand your knowledge of wines and spirits, or to learn more about wine and food pairings, sign up for one of the SAQ by ITHQ workshops. atelierssaq.com/en

In collaboration with the ITHQ
Photos: Valeria Bismar