Destination Inspired Recipe


The flood gates opened and I was home again


Photo and recipe by Ian Leatt


S


o many things in life are taken for granted, none more so in Jersey, my English Channel home, than fish. When I was young, fish was my staple food − all kinds of fish. My father was a hobby


fisherman and many a fine table of fresh fish would be presented in our home: from plaice to dover sole, bass to mackerel, bream to whiting, lobster to spider crab, or if we were really lucky a shanker or a nice crayfish. What my mother would sometimes create awed me; one dish I fondly recall was her Coquille St. Jacques. A recent trip to Montreal and ‘Brasserie T’, which is next door to Place des Arts, offers fine dining indoors


60 • Spring 2015


and out. As I settled down to my table and reviewed the menu, the memory flood gates opened. I ordered some- thing I haven’t had in a very long while and boy was it worth it − ‘Coquille St. Jacques’. Te dish can be made many ways. Traditionally it was made with a breadcrumb topping and topped with cheese to give a final crispy finish. Today’s recipes, how- ever, don’t stick with the traditional, they are more cre- ative. Fish dishes are always a sheer delight to the taste buds with unbelievable aromas and flavours. Tis particular dish features mussels, scallops, salmon and shrimp.


The Hub


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