Seafood Duo on Potato "Paillasson" Recipe
Seafood Duo on Potato "Paillasson"
Flavors of the Magdalen Islands
Total time: 30 to 60 minutes
Preparation time: 15 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Chef's Note

A paillasson is a traditional potato preparation in which grated raw potatoes are fried to form a thin flat cake resembling a straw mat ("paillasson" in French)

Side dish
Rice with vegetables and seaweed or pasta with vegetables

Ingredients for 4 servings
Potato paillasson
- 2 medium Potatoes
- 30 g (4 tbsp.) olive oil
- Salt and pepper to taste
Lobster mixture
- 300 g (10 oz.) Lobster meat (including 4 claws)
- 25 g (2 tbsp.) unsalted butter
- 100 ml (6 tbsp.) whipping cream (35%)
- 30 g (4 tbsp.) lobster paste
- Salt, pepper and seafood seasoning to taste
Scallop mixture
- 300 g (10 oz.) whole Scallops
- 25 g (2 tbsp.) unsalted butter
- 30 ml (1 oz.) white wine
- 100 ml (6 tbsp.) whipping cream (35%)
- Salt and pepper to taste
- 4 sprigs of fresh thyme
Potato Paillasson
  1. Wipe and peel the potatoes (do not wash them), then put them through a chopper or use a mandolin to cut them into thin julienne strips.
  2. Form 4 little flat cakes about 10 cm (4") each and brown them in a skillet in olive oil. Set aside.

Lobster mixture

  1. Sauté the lobster meat in the butter for just two minutes.
  2. Add the lobster paste and deglaze with the cream.
  3. Finally, add the salt, pepper and seasoning. Set aside.

Scallop mixture

  1. Cut the scallops into thin slices and lightly brown them in the butter.
  2. Deglaze with white wine and add the cream.
  3. Add the salt and pepper. Set aside.

Assembling the dish

  1. Place a first potato cake on the plate, top with some scallops and spoon some of the scallop sauce over top.
  2. Place a second potato cake on top and put the lobster mixture and some of its sauce on top.
  3. Finish the dish by placing a lobster claw on top and garnishing with a sprig of fresh thyme.
  4. Can be served with rice with vegetables and seaweed, or a vegetable pasta.
More recipe ideas

A recipe from Chef Réjean Chevarie, Restaurant Le Clair de Lune, Magdalen Islands

In collaboration with Jacline LaFlèche, reporter for the Worldwide Traveler, Michel Bonato and the Magdalen Islands Tourism Office

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