Hollowed tomatoes filled with fresh asparagus and St. Lawrence Stimpson surf clams, drizzled with a warm maple syrup and garlic dressing. An elegant starter that marries Quebec terroir with Côte-Nord seafood.
Prep time
15 min
Cook time
10 min
Servings
4 servings
Difficulty
Medium
Choose medium-sized asparagus so they stand up well in the tomatoes and keep a good texture once cooked.
Cut a cap off the top of each tomato, hollow them out with a spoon and set them on plates.
In a large saucepan, bring a shallow layer of water to a boil, add the asparagus and cook for 8 minutes.
Cut the asparagus into thirds, stand them upright in the tomatoes and add Stimpson surf clams to each tomato.
Combine all the remaining ingredients to make the dressing, heat for 30 seconds in the microwave and pour over the tomatoes.
Whelks, Stimpson surf clams and all our fresh products are waiting for you at 152, rue Saint-Marcellin Ouest, Les Escoumins.
Crisp rice rolls filled with crab meat, bean sprouts, Thai basil and fresh mint, served with a homemade sweet and sour sauce of ginger and fish sauce. A fusion recipe that shows off St. Lawrence crab in a festive, generous format.
Slices of St. Lawrence halibut seared in the pan and finished in the oven, served with a light fish-stock sauce, thinly sliced bell pepper and carrot. A classic dish that lets the natural delicacy of this noble Côte-Nord fish speak.
Fillets of St. Lawrence turbot poached in a white wine and fennel court-bouillon, then napped with a sauce of fresh and sun-dried tomatoes, garlic and basil. An involved recipe that reveals all the finesse of this Côte-Nord fish.