This text is part of the special Pleasures notebook
Cider is good in a glass or a can, but also on a plate! It actually fits very well in many recipes, like this appetizing traveling summer crudo that Daniel Raiche offers for the Producteurs de cidre du Québec.
For 4 people
Preparation time: 15 minutes
Ingredients
400 g (0.88 lb) sea bream fillet, thinly sliced
1 lemon, juice and zest
5 ml (1 tsp) Dijon mustard
5 ml (1 tsp) honey
60 ml (¼ cup) cider
60 ml (¼ cup) olive oil
1 shallot, finely chopped
Salt and pepper from the mill
Fresh chervil
1 Cortland apple, diced
Radishes, thinly sliced
1 watermelon radish, thinly sliced
Pomegranate Arils
Preparation
1. On a large serving plate, spread the fish slices.
2. In a small bowl, mix lemon juice, Dijon mustard, honey, cider, olive oil, shallot, salt and pepper.
3. Drizzle the dressing over the fish.
4. Garnish with lemon zest, coriander, diced apples, radish slices and pomegranate arils and fresh chervil.
Local option
Why not replace the sea bream with redfish, caught in Quebec and more economical?
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