Naturally Antioxidant

  • 1/2 cup sugar
  • 1/3 cup coarse salt
  • 3 c. tablespoon of crushed withe pepper
  • 1/4 cup smoked tea leaves such as Lapsang Souchong
  • Fresh salmon fillet with skin

Mix sugar, salt, pepper and tea. Use 60 ml (1/4 cup) per 500g (1 lb) salmon. Place the fillet skin side in a large dish, sprinkle the flesh side with preparation salt, cover and superimpose another dish in which you place a weight (tin can, gallon vinegar, etc.). Let marinate for 5 to 7 days in the refrigerator, turning salmon every two days.

Thinly slice the gravlax and serve with a salad of cucumbers* and mustard and ginger sauce. Garnish with fresh chives.

* Thinly slice the cucumbers, sprinkle lightly with salt and sugar. Add some rice vinegar and store in refrigerator.

Note: gravlax keeps up to 5 days in the refrigerator and 2 to 3 months in the freezer.

* Recette à la Distasio Ingredients
  • 12 scallops nuts
  • 3 c. Coffee smoked Labrador tea
  • 2 handfuls of mixed salad
  • 2 c. coffee red wine vinegar
  • 3 c. Isio tablespoons oil
  • 1 pinch of salt and pepper

Wash salads. Prepare the vinaigrette: to brew tea in a mixture of water and half wine vinegar, simmer over low heat, gradually adding the remaining vinegar. Let stand about 10 minutes infusion, filter.

Pour oil into a bowl, whisk the vinegar infused tea, emulsifying, salt and pepper. Pour a little olive oil in a skillet, cook nuts about Saint-Jacques 2 minutes on each side.

When cooked, sprinkle with salt and ground black pepper. Divide salad among four plates, place 3 on each nut scallops and drizzle vinaigrette smoked tea.

* Recipe Oliver Polge, perfumer at If Ingredients
  • 12 scallops nuts
  • 10 leafs of Labrador smoked tea
  • 2 fennel bulbs
  • 3 tbsp. of vinegar with aronia berries (chokeberry)
  • 3 tbsp. of olive oil
  • coarse salt aronia and fresh ground pepper
Prepare the dressing: brew tea in 2 tbsp. of simmering water, reduce by half and add the vinegar chokeberry. Steep for 10 minutes.

Prepare the fennel: Grate bulbs and enter them in 1 c. of oil. Add salt and pepper and set aside. Bring to a boil infusion for 1 minute. Strain and set aside.

Skip scallops about 2 minutes in a little olive oil.

Prepare the dish: Place the fennel in the center of the plate, arrange the scallops on fennel, whisk vinegar infused tea with 2 tbsp. oil, emulsify and pepper and pour over the dressing scallops.

Before serving, sprinkle with coarse salt chokeberry. Bon Appetite!

  • 1 pound trout fillet
  • Gaspésie smoked spices
  • Salt and pepper
  • A drop of olive oil
  • 1 lime
  • 2 cutting boards

Rinse the trout fillet, do not dry. Sprinkle generously with Gaspésie smoked spice each side of the trout, then add salt to taste and a little more.

Wrap the thread in plastic wrap, and place it between two cutting boards. Ask about 2 pounds of weight per pound of fish ((a bag of sugar, a can) on top of the board. Refrigerate 24 hours.

Before serving, place the fillet in the freezer for an hour, it will be easier to cut into thin slices.

For service cut and have your little trout slices on the plate, drizzle with olive oil and top with lime zest and a few drops. Do not add salt just pepper to taste.

Hollow out a cucumber cut in half section (or not), fill with sour cream, sprinkle with chives, lime zest and drops. Salt and pepper to taste.