INGREDIENTS

• 200z (600g) of salmon filet cut in 3/4 ” and without skin (it is easy to remove)
• 3 tablespoons (45ml) of balsamic vinegar
• 3 tablespoons (45ml) of Le Grand’s Lemon Confit Sauce
• 3 tablespoons (45ml) of maple sirup
• A handfull of fresly chopped chives

PREPARATION

• Mix the vinegar, Le Grand lemon confit and maple syrup to create the marinade
• Marinate the fish for 1/2 hour or more
• Cook on very low heat for about 15 minutes
• Add the chives and serve

I used to be intimidated by mussels because I did not have a good and easy recipe to test. Intimidated no more!
This recipe is very flexible , you can play with it, make it your own. As long as the garlic, the Tapenade and mussels are in the casserole, you can’t go wrong!

INGREDIENTS serves 4

• 2 lbs (1k) of mussels (washed)
• 10 onces (300g) of fresh or frozen shrimps
• 10 onces (300g) of fresh or frozen scallops
• 2 cups of green beans, cut in bite size
• 3 cups of cooked fusili pastas
• 1 cup (250ml) of white wine
• 5 tablespoons (75ml) of Le grand’s Spicy Tapenade or Mild Tapenade or even Sun dried Tomato Pesto
• 5 garlic cloves, crushed

PREPARATION

• Sauté the garlic in oil for a minute and add the Tapenade
• Cook for 2 minutes and add the scallops, the shrimps and the white wine
• Cook for 5 minutes at low heat (or more if frozen) and add the mussels and add water to cover
• Cook for about 5 minutes then add the cooked pasta and the greenbeans which should take another 5 minutes to cook.
• Remove from heat and serve!

Salmon should be served twice a week in order for us humans to benefit from it’s rich omegas. Math is not my forte, but that’s around a hundred times a year… Life is always changing, salmon should tag along.

INGREDIENTS

• 1 piece of salmon around 300g (12 on)
• 3 tablespoons (45ml) of Le Grand’s Spicy Tapenade
• 3 tablespoons (45ml) of Le Grand’s Lemon Confit Sauce or lemon juice
• 3 tablespoons (45ml) or more of yogourt or sour cream
• 2 tablespoons (30ml) of fresh and minced coriander

PREPARATION

• In a large pan boil 1/2 inch of water
• Place the fish, skin down, and cover. Cook for 5 minutes
• Add the Tapenade, Lemon and cream
• Break the fish delicatly to cook evenly and mix the flavors
• Cook to your liking, not more than 5 minutes for me…
• Add the coriander and mix, again gently, you are not serving purée…

Tomorrow is lent… well not for everyone, but for everyone to enjoy is this shrimp casserole. Easy to make and quick, (my trademark!) it is nevertheless delicious and light.

Tapenade and sour cream are a pefect blend, spicy, but onctuous. Tatiana doesn’t  like shrimp… well exept for this new recipe!

INGREDIENTS serves 3 to 4

• 3 cups of shrimps, frozen or fresh
• 1 green pepper minced
• 1 red pepper  minced
• 1 orange or yellow pepper minced
• 1 cup of green beans (raw) cut in bite sizes
• 6 tablespoons of sour cream
• 5 tablespoons of Le Grand’s Spicy Tapenade
• 4 garlic cloves, crushed
• 2 green onions, minced
• 3 tablespoons of olive oil

PREPERATION

• Heat up the olive oil at medium heat and add the garlic and the peppers, cook for 10 minutes mixing often, make sure the heat is not too high
• Add the shrimps, if they are frozen just add them as is, if they are fresh you may want to add a little water, maybe 1/2 a cup to make sure that at this point you will “steam” this mixture rather then browning it, so cook gently for 8 to 10 minutes
• Add the green beans 2 or 3 minutes after the shrimps, I like these vegetables to still be green and a bit crunchy, but cook them to your liking. Keep in mind that they do cook quickly
• Add the  Spicy Tapenade, the green onions and the sour cream, mix gently for a minute or 2, serve over rice and put some cajun music on!

Dont get fooled by the title… This recipe delivers a full load of tasebuds satisfaction. I know you cant realy say that in english, but I’m french voilà tout!

INGREDIENTS serves from 4 to 6

• 4 filets of tilapias ( big ones )
• 1 leak, washed and minced
• 1 cup (250ml) of dried cranberries
• 1 cup of shitaké mushrooms (soaked for 30 mns)
• 5 tbsp (75ml) of Le Grand’s Tapenade (mild or spicy )
• A hint of truffle oil  (optional but so good!)
• 2 cups of water (if you dont have water melt some snow…)

PREPARATION

• Sauté the leak at high for 5 mins
• Add all the ingredients, mix a bit, cover and cook at low heat for 45 mins.
• Enjoy doing nothing, it is so rare!

It’s important to treat yourself every once in a while… Grouper is a little pricy but its soft texture and delicate aroma are worth every dime of sacrifices…

Sun dried tomatoes Pesto is a natural here. Close your eyes and picture yourself in a little bistro in Provence, they bring your  mérou fish. You think to yourself “that’s living”…

INGREDIENTS for 4

• 4 filets of grouper
• Half a fennel bulb cut in thin slices
• 1 glass of wine
• 5 garlic cloves, crushed
• 5 tbsp (75ml) of Le Grand’s sundried tomato pesto
• 2 tbsp (30ml) of Dijon mustard
• 1 bunch of chives, minced
• A hint of crushed  chili
• 5 garlic cloves, crushed

PREPARATION

• Heat up a little butter in some olive oil
• Add the garlic and the fennel, cover and cook for about 10 minutes
• Add the wine, the pesto, the mustard and the chilis
• Place the grouper delicately in the pan
• With the lid on cook ay slow heat for about 20 mins or when the fish breaks appart on the side, over cooking will dry up  this delicate grouper
• Serve and top with your “sauce provençale”

• 1 pannini bread
• 3 slices of smoked salmon
• 6 small bocconcinis, sliced
• 1/4 of red pepper, diced
• 3 slices of cheddar cheese
• 1 leaf of romaine lettuce or other
• 1 tbsp (15ml) of minced fresh mint (optional)

THE SAUCE

• 3 tbsp (45ml) of Le Grand’s Orange Aromatic Sauce
• 1 tbsp (15ml) of olive oil
• A few drops of Tabasco sauce

PREPARATION

• In a bowl mix the Orange Sauce, the oil, and the Tabasco
• Cut the pannini lenghtwise, spread the sauce on both sides
• Add the salmon, red pepper, bocconcini, and the cheddar
• Cook in the pannini machine from 5 to 8 minutes or untill the cheese melts
• Let it cool down just a bit and add the lettuce leaf

The Lemon Confit  in this mix blends to make a sauce that will surprise you. It has zing, flavour, colour and a smooth texture. Great on meat, but don’t limit your imagination. Fish, rice, vegetables, sandwiches and pasta are also highly compatible.
INGREDIENTS

• 2 tbsp (30ml) of Le Grand’s Lemon Confit Aromatic Sauce
• 2 tbsp (30ml) of mayonnaise
• 1 tbsp (15ml) of dijon mustard
• 1 tbsp (15ml) of capers

PREPARATION

• Simply mix the ingredients together

This is a tasty sauce that requires a minimum of effort and yields a bounty of flavour.

It’s good with fish, meat and vegetables. Does nothing for a cake…
INGREDIENTS

• 2 red onions minced
• 2 cubed and deseeded tomatoes
• 4 garlic cloves, crushed
• 4 tbs (60ml) of Le Grand’s Sesame & Pinkpeppercorn Aromatic Sauce
• 2 tbsp (30ml) of apple cider vinegar (raw if you can)
• A handfull of sliced green olives

PREPARATION

• Sauté the onions in butter and olive oil
• When transparent, lower the heat and add the garlic and cook for 5 minutes
• Add the vinager, Sesame Sauce,  simply warm them up and serve

Frozen scallops (why not?) some bok choy, a tomato… Sounds easy right? Exactly, and easy it is!

INGREDIENTS FOR  serves 2 to 3

• About 80 small scallops frozen or not
• 2 small bok choy, minced
• 1 tomato, deseeded and cubed
• 2 garlic cloves, crushed
• 3 tbsp (45ml) of Le Grand’s Orange Aromatic Sauce
• 3 tbsp (45ml) of coconut milk
• 1 tbsp (15ml) of Dijon mustard
• 1 tbsp (15ml) of apple cider vinegar
• 1 dried chilli pepper, crushed

PREPARATION

• In a pan, heat up some butter and oil and sauté the scallops 2 to 3 minutes, enough to get them a bit golden, put aside
• Put all the ingredients in a bowl except the tomato and bok choy
• In another pan sauté the bok choy, but just a little. Then add all the other ingredients except the scallops
• Sauté for a few minutes and add the scallops
• Sauté for another minute and serve