Cooking time: Under 30 minutes
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)
Rice with vegetables and seaweed or pasta with vegetables
- 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.
- Form 4 little flat cakes about 10 cm (4") each and brown them in a skillet in olive oil. Set aside.
- Sauté the lobster meat in the butter for just two minutes.
- Add the lobster paste and deglaze with the cream.
- Finally, add the salt, pepper and seasoning. Set aside.
- Cut the scallops into thin slices and lightly brown them in the butter.
- Deglaze with white wine and add the cream.
- Add the salt and pepper. Set aside.
Assembling the dish
- Place a first potato cake on the plate, top with some scallops and spoon some of the scallop sauce over top.
- Place a second potato cake on top and put the lobster mixture and some of its sauce on top.
- Finish the dish by placing a lobster claw on top and garnishing with a sprig of fresh thyme.
- Can be served with rice with vegetables and seaweed, or a vegetable pasta.
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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