Scallop Crudo

  • 4 scallop U-10 sliced
  • ½ ripe avocado diced
  • 1 lime
  • ¼ shaved raw red onion
  • 2 radish julienned
  • ¼ bunch chopped cilantro
  • ¼ jalapeno thinly slice (more if you like spicy!)
  • 1 tablespoon olive oil
  • Salt to taste

In a bowl, mix all ingredients together, squeezing the lime on. Let stand for 10 minutes, arrange on a plate.


Pancetta Wrapped Pickerel, White Chocolate Puree, Sautéed Haricot Vert

Pickerel

  • 2 x 150 grams filet of local Pickerel, skin off
  • 100 grams of thinly sliced Pancetta
  • 2 tablespoons butter for searing
  • 2 sprigs of thyme
  • Fresh cracked black pepper

In a non-stick pan at medium heat, melt half the butter and seared pancetta wrapped pickerel on all sides until crispy. Finish in the pan adding the sprig of thyme and cracked black pepper and baste the fish with the remaining butter.

White Chocolate and Potato puree

  • 2 yukon gold potato
  • 40 Grams of white chocolate
  • 60 ml of whipping cream
  • Salt and pepper to taste

Boil Potato until soft, fold in the whipping cream then the white chocolate, season to taste


Mocha Chocolate Eclairs

Classic Pate a choux

  • 250ml water
  • 125ml butter
  • 250 ml flour
  • 4-5 eggs
  • Pinch of salt and sugar

Mocha Cream

  • 1 shot of espresso
  • 1 cup whipping cream
  • 1 tablespoon sugar

Whip whipping cream with sugar, fold in espresso

Melt about 1 cup of milk chocolate over a bain-marie

In a sauce pan, bring water, butter, salt and sugar to a boil. Remove from heat and add the flour all at once. Stir with a wooden spoon and put back on medium heat. Keep stirring until the dough easily moves away from the edges of the pans and remove from heat. Let cool down 3-5 minutes and add eggs one at the time, waiting till the previous one is completely incorporated before adding a new one. Keep adding eggs until the dough form s soft peak forms when pressing on the dough. Transfer into a piping bag and pipe desired shape into a buttered pan and baked in a pre-heated oven at 450F for 10 minutes then 325F for 15 minutes.

Once cooled down, Cut halfway in two and fill with Mocha Cream. Drizzle or dip in melted chocolate.