Lac-Beauport : 1021, Boulevard du Lac, Lac-Beauport, QC G3B 0X1
Sainte-Foy : 1240 Autoroute Duplessis, Québec, QC G2G 2B5
Aéroport de Montréal : 975 boul. Roméo-Vachon N, Saint-Laurent, QC H4Y 1H6
Trois-Rivières : 3965 Rue Bellefeuille, Trois-Rivières, QC G9A 6K8
Blainville : 1345 Boulevard Michèle-Bohec, Blainville, QC J7C 0M4
Quartier du Petit Champlain : 40 Rue du Marché-Champlain, Québec, QC G1K 4H3
Number of people: 2
Preparation time: 30 minutes
Cooking time: 10 minutes
BEEF AND SMOKED SHRIMPS:
130 g of Angus beef (thigh, sirloin steak, flank steak)
130 g of shrimps 90-130
2 tbsps of Archibald spices
1 green shallot, finely chopped
Method:
Start the smoker with the wood chips.
Cut the beef into 0.5 cm cubes and set aside in the cold.
In a bowl, place the shrimps, Archibald spices and mix to obtain a homogeneous mixture.
Then place the shrimp on a baking sheet and put them in the smoker for 10 minutes over medium heat, with a camping burner.
Take out the shrimp and cut them the same size as the beef.
Chop the green shallot and set aside in the fridge.
TONNATO SAUCE:
1 can of white tuna of 85 grams
2 anchovy fillets (optional)
2 egg yolks
100 ml of Sherry vinegar
1 tsp of Dijon mustard
2 tbsps of veal juice
1 tbsp of olive oil
Method:
Put all the ingredients in the blender and mix on medium speed until a fairly smooth mixture is obtained.
Reserve in the fridge until use.
BELLE-MER VINAIGRETTE:
1 tbsp of French shallot
½ garlic clove
1 ½ tbsp of malt vinegar or sherry
⅓ cup of vegetable oil
½ tsp of salt
½ tsp black pepper
1 tsp of Meaux mustard
1 tsp of chopped mint
3 tbsps of Belle-Mer (beer)
Method:
Roughly chop the garlic, shallot and mint.
Add all the ingredients to the blender except the oil and the beer, then blend until combined.
Add the oil in a trickle and stop the mixer afterwards.
Place in a bowl, add the beer and mix gently with a spoon.
Reserve in the fridge.
CELERIAC:
2 cups of celeriac
Method:
Wash and peel the celeriac.
Finely slice into julienne to obtain 2 cups
Add the Belle-Mer vinaigrette to taste and leave in the fridge for about 10 minutes.
Dressing:
In a bowl, place the beef tartare, shrimps, green shallot, 2 tablespoons of tonnato sauce, a pinch of smoked fleur de sel, a pinch of hopped pepper and mix well to obtain a homogeneous mixture.
On a plate, place the tartare on one side and add the celeriac julienned.
Enjoy your meal !
Food and beer pairings:
Enjoy this dish with a good and fresh Belle-Mer!
Summary of ingredients needed:
