Assiette Gourmand of Quebec Foie Gras, Heritage Farm Bay of Fundy Salmon
and Ahi Tuna

Ingredients: pieces of 3oz. Quebec Foie Gras 8 oz. Ahi Tuna, cut in small cubes 8 oz. Fresh Heritage Farm Bay of Fundy Salmon, cut in small cubes 4 slices Heritage Farm Salmon previously marinated with Marc Thuet Cuisine Oriental Sashimi Dressing and Marinade 1 tbsp. Brown sugar 2 Peaches, peeled and cut in half 1 Ripe mango, cut in small cubes 1 Ripe avocado, cut in small cubes 6 oz. Marc Thuet Cuisine Oriental Sashimi Dressing and Marinade   Methods: Season the foie gras with salt and pepper. Saute the foie gras in a hot frying pan in a little olive oil. Add the peaches. After 2 to 3 minutes, take out the foie gras. Sprinkle the peaches with brown sugar, adding a teaspoon of fresh butter and place in a hot oven for 2 to 3 minutes or until caramelized and tender. Marinate avocado and mango with 2 tablespoons of Marc Thuet Cuisine Oriental Sashimi Dressing and Marinade. Marinate the salmon cut in cubes with 1/2 tablespoon of mustard oil, shallots, pinenuts and chives. Season to taste with sea salt and freshly ground pepper. Set to side. Marinate Ahi tuna with coriander oil, roasted sesame seed and chives. Season to taste with sea salt and freshly ground pepper. To garnish: Drizzle coriander and mustard seed oils and balsamic glaze around the salmon tower and foie gras. Garnish with tomato concasse, sprigs of chervil and pickled ginger.   Balsamic glaze: On medium heat, reduce on liter of aged balsamic vinegar to a quarter. Allow to cool. Serve.   Coriander Oil: 1/2 cup Coriander 2 tbsp. Parsley 1/2 cup Olive oil In a small pot of salted boiling water, blanch coriander and parsley for 30-60 seconds until bright green

Mix together: 3 oz. Arctic Charr Caviar 2 tbsp. Sour cream 1 tbsp. Roasted pinenuts 1 tbsp. Chopped chives 2 tbsp. Chopped shallots 1 tsp. Roasted sesame seeds 1 tbsp. Duck jus (optional) Salads: 4 bunches Frise, small 4 bunches Lollo Rosa, small 8 Snow pea shoots 12 pieces Corn shoots Oils: 2 tbsp. Coriander salt 2 tbsp. Mustard Seed oil Garnishes: Tomato, concasse, balsamic glaze, chervil, pickled ginger. Sea salt, freshly ground pepper, extra virgin olive oil, butter, to taste