Commercially harvested in British Columbia since 1976, the geoduck fishery now ranks first in landed value among the invertebrate fisheries in British Columbia.
This species is also one of the longest living animals in the world as it can live more than 100 years. The age of a geoduck is determined by the number of rings on its shell.
Mignons of Beef with Mousseline of Scallop and Prawn
Mignons of Beef with Mousseline of Scallop and Prawn
Ingredients (Serves 4)
- 8 mignons of beef, well trimmed, approx. 60 g (2 oz) each
- Salt and fresh ground pepper
- 30 mL (2 tbsp) peanut oil
- 15 g (1 tbsp) butter
- 45 mL (3 tbsp) shallots, chopped
- 150 mL (2/3 cups) red wine
- 300 mL (1 1/4 cups) brown veal stock
- 30 g (2 tbsp) cold butter
Method
Season mignons and sear quickly on both sides in hot oil, place in sautoir*.
Spread mousseline (see below) equally over each fillet, bake in moderate oven to desired doneness, keep warm.
Pour off oil from sauté pan, add butter, sweat shallots, add red wine and reduce.
Add veal stock and reduce to desired consistency.
Monte** with cold butter, reseason.
Place two mignons on each plate, cover with sauce, serve immediately.
Mousseline
- 100 g (3 1/2 oz) fresh scallops
- 350 mL (1 1/2 cups) heavy cream
- Salt and fresh ground pepper
- 60 g (2 oz) fresh prawns, chopped fine
Method
Finely mince scallops, place over ice.
With wooden spoon work in cream and seasoning.
Press mixture through fine sieve, add chopped prawns.
Serve with braised witloof (BC Belgian endive) and Chateau potatoes.
Wine suggestion: Spring Hill Canadian Burgundy.
*SAUTOIR:
A good sized pan with deep sides, suitable for both roasting and deglazing.
**MONTE:
To finish a sauce with butter by removing it from the heat and swirling in small pieces of cold butter, completely incorporating one piece before adding the next.
