Easy-to-make chef recipes

By Chef Ian Perreault

(ALMOST) KETO BLACK GARLIC SALMON CRUDO POKÉ BOWL

Recipe by Chef Ian Perreault

Preparation time: 25 Minutes

Cooking time: 10 Minutes

Serves: 2 people

Level of difficulty: Easy

Poke Bowl

Ingrédients

Salmon crudo

  • 300 g coarsely chopped fresh salmon
  • 1 finely chopped green onion
  • 30 ml of olive oil
  • 30 ml of black garlic emulsion
  • Sriracha or other hot sauce
  • Salt and pepper

Cauliflower rice

  • 0.5 cauliflower
  • 30 ml of unsalted butter
  • 45 ml of rice vinegar
  • 5 ml of sesame oil
  • Salt and pepper

Fried shallots

  • 2 French shallots, sliced thinly using a mandoline
  • Cornstarch
  • Salt and pepper

Fennel

  • 0.5 chopped fennel bulb (mandoline)
  • 15 ml of grated ginger (microplane)
  • 60 ml of olive oil
  • Juice and zest of 1 lemon
  • Salt and pepper

Pickled red onions

  • 2 red onions
  • 250 ml of apple cider vinegar
  • 250 ml of water
  • 5 g of coriander seeds
  • 5 g of mustard seeds
  • 5 g of black peppercorns
  • Salt

Black garlic emulsion

  • 500 ml homemade or store-bought mayonnaise
  • 2 pureed garlic cloves
  • 30 ml rice vinegar
  • Juice and zest of 1 lime
  • Salt and pepper

Toppings to taste

  • Cubed avocado
  • Sesame seeds
  • Tobiko
  • Coriander leaves
  • Cucumber slices
  • Julienned nori

The Recipe Steps

1. Salmon crudo

  • Mix all ingredients.

2. Cauliflower

  • Cut into small florets and process in a food processor until you have a rice texture. Gently pan-fry your cauliflower rice with butter.
  • Season and set aside.

3. Fried shallots

  • Mix the shallots with the cornstarch.
  • Fry at 365F until golden brown and mix with a spider skimmer to ensure even cooking.
  • Transfer to a paper towel lined mixing bowl to remove excess oil. Season to taste.

4. Fennel

  • Mix all ingredients.

5. Pickled red onions

  • Heat all the ingredients except the onions.
  • Let them cool. Pour the marinade over the onions.
  • Store in the fridge.

6. Black garlic emulsion

  • Puree the black garlic and lemon juice. Add the mayonnaise.

7. Assembly

  • Spread out the cauliflower rice on the bottom of the bowl, add the fennel and salmon crudo, garnish with the pickled red onion, fried shallots and any other toppings you've chosen (avocado, cucumber, sesame seeds, tobiko, nori), then add a few dots of black garlic emulsion and some coriander leaves.
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Beef Tartare, Fried Garlic, Yellow Mustard Emulsion

Preparation time: 20 minutes

Cooking time: 2 minutes

Servings: 24 portions

Difficulty level: Easy

Beef Tartare, Fried Garlic, Yellow Mustard Emulsion | Mayrand Food Depot

Ingredients and utensils

Beef tartare

  • 600 g beef shoulder fillet, finely diced
  • 50 g French shallots, finely chopped
  • 30 g green onions, finely chopped
  • 5 g horseradish
  • 30 ml olive oil
  • Sufficient salt and freshly ground pepper
  • Sufficient sriracha sauce

Fried garlic

  • 6 cloves garlic, thinly sliced
  • Sufficient oil for frying

Yellow mustard emulsion

  • 75 g mayonnaise
  • 25 g baseball mustard
  • 25 g Dijon mustard
  • Juice and zest of 1 lemon

Accompaniment

  • Croutons, to taste

Utensils

Instructions

1. Tartare :

  • Combine all ingredients. Season and set aside in the fridge.

2. Fried garlic :

  • Fry at 180°C / 350°F until golden and crispy. Transfer to paper towel and season.

3. Yellow mustard emulsion

  • Combine all ingredients.

4. Presentation :

  • At the last minute, spoon a bite-sized amount onto crouton. Sprinkle with fried garlic.

Curried Chicken Satay, Mango Tomato Salsa, Fried Shallots, Lemon Yogurt Sauce

Preparation time: 30 minutes

Cooking time: 12 minutes

Servings: 24 portions

Difficulty level: Easy

Curried Chicken Satay, Mango Tomato Salsa, Fried Shallots, Lemon Yogurt Sauce | Mayrand Food Depot

Ingredients and utensils

Satay

  • 750 g boneless chicken breast, cut into 24 strips of 30 g each
  • 20 g Madras curry
  • 3 g turmeric
  • 100 g plain yogurt
  • 2 cloves garlic, chopped
  • Juice and zest of 1 lime
  • 50 ml extra virgin olive oil
  • Sufficient salt and freshly ground pepper

Lemon yogurt sauce

  • 200 g plain yogurt
  • 25 g Dijon mustard
  • Juice and zest of 2 lemons
  • 30 ml cider vinegar
  • 50 ml olive oil
  • Sufficient salt and freshly ground pepper

Mango salsa

  • 400 g mango, diced
  • Juice and zest of 1 lemon
  • 100 g Italian tomato paste
  • 25 g green onions
  • 50 ml extra virgin olive oil
  • 15 g sriracha sauce
  • ¼ bunch fresh coriander
  • Sufficient salt and freshly ground pepper

Garnishes

  • Sufficient fried shallots coated with cornstarch
  • Sufficient coriander leaves
  • Sufficient lime wedges

Utensils

Instructions

1. Satay :

  • Marinate satays on 6" bamboo skewers. Cook at the last minute at 218°C/425°F for 10 to 12 minutes.

2. Mango salsa :

  • Combine all ingredients.

3. Lemon yogurt sauce :

  • Combine all ingredients.

4. Fried shallots

  • Coat shallots with cornstarch and fry at 180°C / 350°F until golden and crispy. Transfer to paper towel and season.

5. Presentation :

  • On a serving platter, place a bowl of salsa, a bowl of sauce and hot chicken satays on the sides. Garnish and serve.

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