Gaspésie seafood poutine with Perron cheddar, white wine and salted herbs sauce

Ingredients

Yield:

Serves 4

• • 240 gr thinly sliced French fries (pommes allumettes)
  • 16 Scallops 10/20
  • 12 Raw shrimps 16/20
  • 240 gr Perron Cheddar cheese curds
  • 1 French shallot
  • 1cl olive oil
  • 1dl Dry white wine
  • 1 L Chicken stock
  • 1cl 35% cream
  • ½ teaspoon cornstarch
  • 1 teaspoon salted herbs

Preparation

Difficulty:

easy

Time:

15 Minutes

Total Time:

30 Minutes

1. • Place potatoes in large bowl filled with cold water and let sit at least one hour and up to 24 hours for extra crispy fries.
   • For white wine sauce: In a non-reactive (stainless steel or enamel) saucepan, cook shallots in olive oil without browning
   • Add the wine, bring to the boil, then lower the heat and allow to bubble and reduce.
   • Add chicken stock and reduce by three-quarters of its volume.
   • Mix cornstarch and cream together, blend until cornstarch is fully dissolved. Pour into sauce and add salted herbs.
   • In a deep fryer set to 250°F, blanch the fries for about 2 minutes. Let them rest for about 5 minutes.
   • Then, fry them again for about 2 minutes or until golden brown. Place on a tray lined with paper towels to absorb excess oil. Salt and reserve.
   • Quickly sauté scallops and shrimps in a little olive oil. Season.
   • Plate fries in a shallow bowl, garnish with cheese curds and seafood. Pour sauce on top and serve immediately.