Saveurs Bas-Saint-Laurent, committed to the development and promotion of biofood producers in Bas-Saint-Laurent.
Discover a unique culinary creation, celebrating the delights of the Bas-Saint-Laurent region. This refined plate subtly blends the freshness of local ingredients to offer an unforgettable gastronomic experience, and all with an easy-to-make recipe.
Recipe for the crab mille-feuille
Number of servings
Serves 4
Ingredients
200g crab chai
1 green apple, grated
400g 4-year aged cheddar cheese Fromagerie des Basques
1 Bagatême beer from Microbrasserie Aux Fous Brassant
200g smoked trout
150g Mesclun salad
112g sugar
Preparation
Slice green apple into fine julienne strips.
Place in a bowl with the crabmeat, seasoned with salt and pepper.
Add 5 to 10ml homemade mayonnaise, to taste. Set aside.
Add cheese and place on a baking sheet to make a rectangular tuile.
Bake at 350°F (176°C) for 5 to 7 minutes, until cheese is golden brown.
Place tiles on paper towels to remove excess fat.
Beer caramel
Place the sugar and a small amount of water in a saucepan and heat until a beautiful caramel is formed.
Deglaze with half the beer and continue to reduce.
Plate assembly
Using a cookie cutter, assemble 4 layers, alternating crab salad and cheese tuile.
Decorate the plate with Mesclun salad and place the smoked trout on top.
