Fish has an important place in nordic cuisine which uses either lean fish that are rich in proteins such as cod, or with a high content of beneficial omega-3 fatty acids, such as salmon, trout or mackerel.
➤ Seared salmon, roasted fingerling potatoes with watercress, spinach and roasted sunflower seeds, beurre blanc with Ungava gin and immature juniper berry²
➤ Seared Atlantic cod, creamy spaghetti squash with confit garlic and smoked coldwater shrimp, egg yolk, kale with sumac*
➤ Seared large scallops from Gaspésie, roasted leefs, confit king oyster mushrooms, smoked hollandaise sauce, mushroom nougatine**
² Cuisine Patrimoniale du Quebec has certified this recipe. The ingredients used have been inspired by the period of time when British soldiers were stationed at the Citadelle of Quebec. The soldiers often went salmon fishing in the Jacques-Cartier River, where gin was often drunk to celebrate their catch. Spinach was in season when they went fishing in early June. In the 1840s puff pastry can be found in the recipes of the earliest Quebecois cookbooks.
* Hotel package :Extra 7.
** Hotel package : Extra 11. ➤ Also available gluten free.