Brise-Bise’s Shrimp Poutine
Be original with this poutine variation that includes a white sauce made with fish stock and white wine, nicely crispy French fries and delicious Nordic shrimp. A recipe inspired by a classic dish on the menu of Gaspé bistro Brise-Bise. Just add the cheese curd and green onions, and you’ll feel like you’re by the […]
Ingredients
- 2 tbsp powdered fish stock concentrate
- 2 cups (500 ml) water
- 1/2 white onion, finely chopped (or 1 small yellow onion)
- 1 garlic clove, finely chopped
- 6 tbsp (85 g) butter
- 1/2 cup (75 g) unbleached all-purpose flour
- 1 cup (250 ml) white wine
- 1 cup (250 ml) 35% cream
- Russet potato French Fries
- 2 cups (350 g) Le Petit Gaspésien cheese curd
- 1 1/4 cups (170 g) L’Anse-au-Griffon Nordic shrimp
- 1/4 cup (15 g) green onions, thinly sliced
Instructions
- In a bowl, dissolve the powdered fish stock in the water. Set aside.
- In a large saucepan over medium-high heat, soften the onion and garlic in the butter. Season with salt and pepper. Add the flour and cook for 1 to 2 minutes, whisking constantly. Add the wine, cream, and fish stock. Bring to a boil, stirring with a whisk.
- Simmer gently, stirring frequently, for about 10 minutes or until the sauce thickens. Adjust the seasoning.
Be original with this poutine variation that includes a white sauce made with fish stock and white wine, nicely crispy French fries and delicious Nordic shrimp. A recipe inspired by a classic dish on the menu of Gaspé bistro Brise-Bise. Just add the cheese curd and green onions, and you’ll feel like you’re by the sea!