Shallot Crème Brûlée

Name: Shallot Crème Brûlée
Total time: 75 min
Ingredients: 4 cups 35% cream; 1 cup thinly sliced shallots; 1 tsp salt; 8 egg yolks; 2 tbsp 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 canned chipotle in adobo sauce, finely chopped; 1 tsp honey; 1 tbsp soya sauce; 1 tsp Worcestershire sauce; 1 bunch watercress, stems removed; 4 radish, thinly sliced; 1/2 small cucumber, thinly sliced; 3-4 pieces gherkins, thinly sliced; Lemon Herb Vinaigrette, see recipe below; Salt; freshly ground black pepper; 1/4 cup lemon juice; 1/4 cup white wine vinegar; 1 tsp Dijon mustard; 2 tbsp minced shallots; 1/2 tsp salt; 1 1/2 cups canola oil; 1 tsp finely chopped parsley; 1 tsp finely chopped chervil; 1 tsp finely chopped chives

eggs.ca

One of Chef Lynn Crawford’s favourite festive recipes is this Shallot Crème Brûlée, served as an appetizer. Read the recipe and try it for yourself.

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