Le Manoir Richelieu’s Patrick Turcot, Executive Chef Agave Cured
Ahi Tuna with Fennel Lemon Salad and Low Fat Lemon Coulis
Cured Tuna
1 Pound (450 grams) Fresh tuna loin, skinless and fat line removed
2 Ounces (60 ml) Agave nectar
2.5 Ounces (70 grams) Sea salt
4 Ounces (8 Tbsp.) Dill, chopped
.5 Ounce (1 Tsp.) Ground white pepper
Method:
Mix the salt, agave nectar, pepper and sprinkle it underneath and on top of the tuna loin together with plenty of dill.
Place a weighted cutting board on top of the tuna and let it marinate at room temperature for 6 hours.
Rinse the tuna in cold water. Cut into very thin slices at a slant. Be careful to not damage the even slices.
Fennel Lemon Salad
1 Large Fennel bulb
1 Ounce (28 ml) Lemon olive oil
3 Each Lemons (segmented)
To Taste Sea salt and pepper
Method:
Using a mandolin, slice the fennel in large slices as thin as possible.
In a mixing bowl, combine the lemon segments with seasoning.
Drizzle lemon to finish the flavor.
Low Fat Lemon Coulis
.25 Ounce (1/2 Tsp.) Dijon mustard
2 Each Lemons, juiced
1 Cup (250 ml) Low fat Greek yogurt
To Taste Sea salt and ground white pepper
.5 Ounce (1 Tbsp.) Dill, chopped
Method:
Combine the mustard and lemon juice with the seasoning.
Slowly incorporate the low fat yogurt.
Finish with the chopped dill. Adjust seasoning, if needed.
As we left Fairmont's
Le Manoir Richelieu
and Chef Patrick
Turcot, we look
forward to a return
visit. Experiencing his
skill and passion in
the kitchen along
with his personality
is worth the visit. The
Castle on the Cliff
can fulfill many
pleasures.
Garnish
1 Cup Local micro greens
½ Tbsp. Toasted fennel seeds
Lemon oil
Presentation
Place 3 fennel chips on each plate.
On each chip, place a small drop of the light lemon sauce. Top with 1 slice of agave cured salmon.
Garnish with micro green, lemon segments and toasted fennel seeds.
Drizzle with extra lemon sauce and lemon oil.
Kilocalories
183
Photography courtesy of Fairmont Le
Carbohydrate
12.1
Manoir Richelieu unless noted.
Fat, Total
7.8
25
MARCH 2014 •LUXE BEAT MAGAZINE