Shallot Crème Brûlée - Eggs.ca

Ingredients

• Crème Brûlée 4 cups (1 L) 35% cream 1 cup (250 mL) thinly sliced shallots 1 tsp (5 mL) salt 8 egg yolks 2 tbsp (30 mL) sugar
• 4 cups (1 L) 35% cream
• 1 cup (250 mL) thinly sliced shallots
• 1 tsp (5 mL) salt
• 8 egg yolks
• 2 tbsp (30 mL) sugar
• 2 pieces Chinook salmon, about 4 oz (125 g) each, deboned and skinless
• 4 clementines, zest and juice 2 clementines and segment the remaining 2
• 2 tsp (10 mL) canned chipotle in adobo sauce, finely chopped
• 1 tsp (5 mL) honey
• 1 tbsp (15 mL) soya sauce
• 1 tsp (5 mL) Worcestershire sauce
• 1 bunch watercress, stems removed
• 4 radish, thinly sliced
• ½ small cucumber, thinly sliced
• 3-4 piece gherkins, thinly sliced
• Lemon Herb Vinaigrette, see recipe below
• Salt and freshly ground black pepper
• ¼ cup (60 mL) lemon juice
• ¼ cup (60 mL) white wine vinegar
• 1 tsp (5 mL) Dijon mustard
• 2 tbsp (30 mL) minced shallots
• ½ tsp (2.5 mL) salt
• 1 ½ cups (375 mL) canola oil
• 1 tsp (5 mL) finely chopped parsley
• 1 tsp (5 mL) finely chopped chervil
• 1 tsp (5 mL) finely chopped chives