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 in puff pastry, spinach, roasted fingerling potatoes, beurre blanc sauce with Ungava gin and juniper berries, watercress and sunflower seeds pesto²
Seared large scallops, spelt risotto with mushrooms, seaweed from Gaspésie as pesto and crisp, herb salad*
Catch of the day, sauerkraut with fir tree and IPA beer, fried clams, steamed potatoes from Île d’Orléans*
price of the market.
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 10. ➤ Also available gluten free.