125 g. SELECTED VARIETIES
3 lb PRODUCT OF ONTARIO CANADA NO. 1 GRADE
Red Pepper Fondant
Melt the butter in a saucepan. Add the onions and sweat until lightly colored.
Add the peppers and sauté 5 minutes over medium heat. Deglaze with white wine. Cook 2 minutes and reduce to a smooth purée in the blender.
Pass the mixture through a sieve to remove the particles and keep only the cream.
Soften the gelatine leaves in cold water. Wring out all the water and add to the warm purée. Set aside at room temperature. Meanwhile, whip the cream until it is half whipped. Add the Espelette pepper, salt and pepper and gently stir in the purée. Spread on a 1 cm (1?2 in.) deep baking sheet lined with cellophane wrap. Leave at least 3 hours in the refrigerator.
Crab and Broad Bean Salad
Blanch the broad beans 3 minutes in salted boiling water. Drain and cool.
Remove the skin from the beans and set aside. Cook the string beans 3 minutes (al dente) in salted boiling water.
Cut into 5 cm (2 in.) segments. Combine the broad beans, string beans and crab meat. Cover with fresh cream, lime juice, salt and pepper. Stir well and keep in refrigerator.
Mix the garlic and oil in the blender to obtain a mayonnaise texture. Heat the wine and saffron lightly to release all the flavor of the spice. Let cool and add to the garlic oil. Season with salt and pepper and set aside.
Cut the red pepper fondant into the desired shape. Place pieces
of fondant in the center of individual plates and cover with salad. Garnish with a little ailloli and decorate with flower buds or fresh herbs.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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