Born in Ontario, Marco Polo’s Canadian Executive Chef Luke Gagnon showcased his skills to invited guests and delighted us with a cooking demonstration during the launch of Culinary Canada at the Marco Polo Plaza Hotel. Here’s one of the recipes he shared with us during the Canadian cooking demonstration.
Dish: Hazelnut crusted halibut, green pea puree, yopoi spaetzie, clam and parmesan foam Red pepper Coulis
Yields 6 portion
Ingredients and procedure:
For the Halibut:
600g halibut cut into strips
100g hazelnuts ground
85g glour
2g egg wash
1g salt
1g pepper
Lemon Juice
120ml vegetable oil for frying
Procedure: cut halibut into strips, season, add lemon juice, dredge in flour, dipped in whisked egg, place in hazelnuts and coat evenly
For Green pea puree:
250g green peas
30g butter
20g shallots
10g Garlic
15g proscuitto, diced
3g basil, chopped
3g mint, chopped
10g corn syrup
3g cilantro
85g chicken stock
1g pepper
2g salts
60g cream
Procedure: In Sauce Pan add butter and saute all ingredients, add the stock and cream, season to taste puree.
For the spaetzie:
4pcs whole egg
168g milk
1g white pepper
3g parsley, chopped
440g semolina flour
220 g all purpose flour
1g nutmeg
100g yopol
20g vegetable oil
3g salt
Procedure: Mix all ingredients in a stainless bowl. In boiling water add salt and vegetable oil. In spaetzie pan place dough and over the boiling water push through the pan and bring to a boil until they float. Skim off immediately and place spaetzie in ice water. Remove, drain well, place in a dry towel, In smoking pan, hot pan sauté in olive oil until golden brown.
For the clam and parmesan foam
4pcs Gelatine sheets
448 ml clam juice
2g josher salt
2g ground bell pepper
2pcs C02 cream charger
5g Parmesan powder
Procedure: in a bowl, submerge gelatine sheets in water. Let soften and remove, mean while heat clam juice, using hand lift out gelatine sheets in water. Let soften and remove, mean while heat clam juice. Using Hand lift gelatin sheets from the water and squeeze, place in clam sauce and stir gently. Season with salt and pepper, pour into a chilled canister . Charge with 2 Co2 chargers and chill for 1 hour. Garnish with red pepper coulis.
See Chef Luke Ganon’s Native Indian Cured Cod recipe here: https://www.iluvcebu.com/native-indian-cured-cod-recipe/