Fox Harb’r Resort
Chef Shane of Fox Harb’r Resort prepared this simple yet elegant recipe to pair with Selkie Rosé.
• 2 x 1½ lb Lobsters from Chase’s Lobster Pound
• 400 g Fresh sustainable Digby scallops
• 120 mL heavy whipping cream
• 3 sprigs of dill, finely chopped
• 5 chives, finely chopped
• Salt & pepper
• 2 large Yukon gold potatoes
• 600 g baby spinach
• 150 mL heavy cream
• 200 mL fish stock
• 1 L chicken stock
• 2 vanilla bean pods split in half lengthwise
• 100 mL white wine
• 1 shallot, finely chopped
• 300 g butter, unsalted and cubed into ½ inch cubes at room temperature
• Salt & pepper
To prepare the terrine. Cook the two lobsters in a large pot of salted water for 5 minutes just until they are cooked enough to remove from the shell. Dip in ice water after to shock cool them. De shell and chop all the tail, knuckle and internal meat into ½ in cubes. Reserve claws to the side. In a food processor, place the scallops and puree until smooth. Add cream, herbs and season. Remove Scallop puree and fold in chopped up lobster meat in a stainless steel bowl. Lay out 20” of saran wrap on a table and place the scallop and lobster mix in a line in the middle of the saran about 1” thick. Fold over the saran width wise and then use the saran to roll the mixture into a log shape. Wrap this log in tin foil and seal as best you can on the ends. Just before you about to serve; poach this in seasoned water for approx 9 min on a low boil.
Cut the Yukon gold potatoes into 1” thick slices and use a 3” round cutter to make perfect silver dollar shaped discs; you will need a total of 12 discs. Place in chicken stock that has had ½ of the vanilla pod scraped into it and the pod tossed in as well. Season the chicken stock with a little salt. Summer on low heat for 10 min. Sauté ½ of the shallots on low heat until translucent then add the spinach and ½ the white wine and wilt the spinach. Add a splash of cream, salt and pepper and reserve.
For the buerre blanc, sauté the other ½ of the shallots in a heavy bottom stainless steel pot. Add 150ml of the cooking liquid for the potatoes, the fish stock, scrape the other half of the vanilla bean pod and put the paste in and simmer until reduced by ¾. Reduce heat to very low and add the butter cubes one at a time whisking constantly so the butter emulsifies. Once the last of the butter is incorporated strain and set aside.
To assemble place 3 potato discs on the bottom of the plate, place creamed spinach on top. Cut the terrine into 4 pieces and one piece on top of the spinach. Place one claw in top then drizzle the entire dish with the buerre blanc. Garnish with Fresh pansy petals to bring bright colour to the dish.