Shrimp Benedict

Shrimp Benedict

Breakfast and Brunch

April is the light at the end of the tunnel. We (finally) celebrate the end of the winter chill and, with it, the arrival of the seasonal products we love so much. When the April warmth finally arrives, seafood such as shrimp and snow crab make their return to our menus, much to our delight! You'll see, the tangy notes of sea buckthorn blend perfectly with the salty taste of the sea in this recipe!

Recipe created by Simon Laborde,
Executive Chef of Les Enfants Terribles restaurant

Preparation time 30 minutes

Cooking time 15 minutes

Serving 4

Ingredients

Homemade Pickles

1/4 cup cider vinegar
1 cup Quebec cucumbers, washed and sliced into 4 mm rounds
3/4 cup water
1 large garlic clove
6 sprigs of fresh dill, leaves removed (reserve leaves for garnish)
1 teaspoon kosher salt

Hollandaise Sauce

1/2 cup Quebec sea buckthorn berries, thawed (optional)
5 egg yolks
3/4 cup to 1 cup butter, melted
1/4 teaspoon salt
1 pinch of Quebec Gorria chili pepper (can be substituted with Espelette pepper or cayenne pepper)

Toasting

4 English muffins, split in half
1 1/2 cups fresh northern shrimp Peeled
8 poached eggs, previously
A few sprigs of dill, chopped

Instructions

Homemade Pickles

In a small saucepan, add the vinegar, water, salt, garlic, and dill. Bring to a boil and remove from heat.
Let the mixture cool slightly and pour over the cucumber slices. Seal the jars tightly and refrigerate².

Hollandaise Sauce

Place a heatproof bowl over a small saucepan to create a bain-marie, then turn on the stove burner to medium heat. Be careful! The heatproof bowl should not extend above the surface of the saucepan.
Using a small sieve, crush the thawed sea buckthorn berries by pressing with the back of a spoon to extract the juice. For this recipe, only the extracted juice is used¹.
In a double boiler, add the egg yolks and sea buckthorn juice, then whisk until the mixture reaches 80 degrees Celsius (176 degrees Fahrenheit).
Remove the bowl from the heat and whisk in the warm melted butter. Add the Gorria chili and kosher salt.

Topping

Toast the English muffins in a toaster.
In the microwave, heat the Nordic shrimp for about 20 seconds.
Arrange the shrimp on each toasted English muffin half, place the poached egg on top, and then drizzle with hollandaise sauce.
Garnish with a few cucumber slices and dill sprigs.

Notes

¹ We suggest saving the berry pulp and adding it to olive oil or vegetable oil. This aromatic oil is an excellent substitute for lemon in your fish recipes!

² We recommend preparing this dish the day before or a few days in advance.