Chef Gino Côté, Le Chat’O resto-bar-café, Hôtel des Eskers, Amos
8 portions
Preparation and cooking time: 30 to 45 minutes
Ingredients
6 cups of water
200 g of burbot – Poissonnerie Témis
200 g of whitefish fillet – Poissonnerie Témis
200 g of pike fillet
1 cup of white wine – Domaine des Ducs
100 g of carrot, finely diced – Ferme ValJack
100 g of celery, diced
1 tablespoon of leek, chopped
2 potatoes, medium, diced – Ferme Lunick
A dash of garlic, chopped – La Vraie Ferme
A few leaves of basil, chopped – Néoferme d’la turlute
A pinch of dried chervil
2 tablespoons of fresh dill weed
salt and pepper to taste
1/8 cup of cornstarch, diluted
3 teaspoons of 35 % cream – La Vache à Maillotte
Method
- To prepare the fumet: poach the fish, in the water and white wine mixture, 4 to 5 minutes.
- Remove the fish from the casserole, cut in big chunks and set aside.
- Add all the vegetables to the fish fumet.
- Add the herbs, salt, pepper and chopped garlic.
- Cook until the vegetables are tender.
- Add the cornstarch and cook a few minutes.
- Add the 35% cream, and check the seasoning.
- Divide the pieces of fish into 8 portions and top with the chowder preparation.
Note:
Many products grown regionally are available at IGA stores in Abitibi-Témiscamingue. For more information on the products used in the recipes, consult the book: Tout l’monde à table! | À la découverte des produits régionaux Abitibi-Témiscamingue », 2009, Origine Nord-Ouest.
Enjoy!
