Portions for two very generous Valentine’s dinners, featuring lox-style salmon and tuna, two PEI lobsters, and truffle mac & cheese. All of this carefully curated, seasoned, and prepared by Quadra Island Chef, Brandon Pirie.
Each course is ready for you to unpack, heat, garnish and serve.
For Starters
- Citrus Cured Sockeye Salmon
- Quick brined in fennel and ginger; then citrus cured with a touch of smokiness, and thin sliced
- Cold Smoked Albacore Tuna
- Mildly smoky, thin shaved and frozen; melts in your mouth
- Herb Crème Fraîche
Mains
- Two 1lb+ Lobsters, with shellfish and garlic scape butter
- Truffle Mac & Cheese
- Whole shaved truffles, creamy Gruyere and aged cheddar cheeses
- Crunchy bread crumb and Parmesan topping
Dessert
- Salted Caramel Sablé cookie dough from Noisette by Olivia
Preparation Guide: https://www.wildisleferments.com/lobster-dinner-preparation-guide
The details:
Cured Alaskan Sockeye Salmon – 100g
Ingredients: sugar, salt, brown sugar, citrus zest (orange, lemon, lime, grapefruit), ginger, fennel, Gathering Place organic spices (dehydrated oranges, fennel seed, coriander seed, smoked chili flakes).
Smoked BC Albacore Tuna - 90g
Herb Crème Fraîche – 100g
Ingredients: Cream cheese (Cream, milk, skim milk powder, salt, guar gum, propylene glycol, alginate, carrageenan, locust bean gum, potassium sorbate, bacterial culture), whipped cream, buttermilk, tarragon, chives, chervil.
Enjoy fish with Crème Fraiche, and possibly some fresh herbs such as dill or tarragon on top of a nice water cracker.
PEI Lobsters – 454-500g each
- Rinse with salty water to remove mesh sleeve.
- Place a steaming rack in the bottom of a pot large enough to fit the lobster. Fill with 2 inches of water and 2-3 tablespoons of salt.
- Bring to a boil, place lobster in and cover.
- Steam Lobster for 9-11 minutes, or until heated through.
- Remove from pot with tongs and let rest for 5 minutes before cracking
Spot Prawn Head-infused Garlic Butter – 100g
Ingredients: Butter (Cream, Salt), Garlic scapes, Spot prawns (Whole, Unpeeled), Garlic, Smoked paprika, Black pepper, Fresno chili
Truffled Macaroni & Cheese – 454g
Ingredients: milk, macaroni (semolina wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), gruyere cheese (raw milk, salt, bacterial culture, rennet), butter (pasteurized cream, water, salt), bread crumbs (wheat, salt, extra virgin olive oil), extra mature cheddar cheese (pasteurized milk, salt, bacterial culture, microbial enzyme), parmesan cheese (milk, salt, rennet), wheat flour, yellow onion, black truffles, salt, black truffle oil, white truffle oil, sodium citrate, guar gum, nutmeg, clove.
Contains: wheat, milk
Thaw in microwave in a microwave-safe baking dish, then transfer to the oven at 350F for 5 minutes once thawed. Broil on high to toasted the bread crumbs for about two minutes.
Salted Caramel Cookies – 160g
Ingredients: All purpose flour, butter, sugar, eggs, kosher salt, no aluminum baking powder
Contains: wheat, milk, eggs
Baking Instructions:
- Preheat the oven to 350°F. Line baking sheet pan with parchment paper.
- Slice the frozen Salted Caramel Sablé cookie dough into four equal pieces for large cookies, or 6 equal pieces for medium cookies. Place onto the baking sheet pan, leaving about 2” between each cookie dough.
- Bake the cookies 10-12 minutes for medium cookies, or 12-14 minutes for large cookies, until the edge of cookie is light golden brown. Remove the cookies from the oven, lightly sprinkle some salt on top of the cookies and transfer them to a rack to cool.
- Store cookies in an air-tight container at room temperature for 3-5 days, or freeze for up to two weeks.
Please note: this box is exempt from further discounts. No substitutions. While supplies last.
