Enjoy the business class culinary experience at home

Here are two great recipes offered on our new Business class menus created by Danielle Werbrouck, Senior Service Attendant in Montreal, and Michael McBride, Senior Service Attendant in Toronto.For his recipe, Michael suggested Atlantic salmon on a bed of leek, while Danielle offered a chicken breast with coconut bread crumbs and cranberry sauce. Here are the two mouth-watering recipes that will be available on our new Business class menu. Why not try them at home for the whole family to enjoy? “I especially enjoyed working as a cook with some of our great chefs on board. Learning their recipes and techniques while listening to their stories of working the great hotels from all over the world prior to coming to Canada inspired my love of cooking.”
Michael  My favourite type of cuisine? I love it all!  I can enjoy spicy just as much as sweet or salty. My favorite food is seafood and the best place to eat it is in Halifax, New Brunswick or Gaspésie.”
Danielle Grilled Atlantic Salmon on a Bed of Leek (by Michael McBride- Toronto)See the recipe

Ingredients:

• 1 portion Canadian Atlantic salmon fillet (250 grams)
• 1 medium leek, washed and finely chopped
• baby potatoes, chopped (125 grams)
• 3 tbsp. olive oil
• 3 tbsp. butter
• 50 ml heavy whipping cream (35%)
• 2 pinches of marjoram
• 2 pinches of cumin
• 50 ml dry white wine
• 1 clove garlic, minced
• salt and pepper to taste
• 1 sprig of fresh parsley and lemon slice for garnish

Preparation:

• In a saucepan, boil the potatoes until soft; drain and add the minced garlic and butter, and mash until smooth; season to taste, set aside and keep warm
• Soften the leeks in 1 tbsp. of oil for 5 minutes over medium/low heat in a saucepan, season with the marjoram and cumin; add the white wine and reduce until ¾ of the liquid has evaporated; cover and set aside
• Brush the remaining olive oil over the salmon fillet and grill under the broiler or on the BBQ until done; be careful not to overcook
• In the meantime, return the leeks to the heat and add the whipping cream, stirring well with a wooden spoon; season to taste
• Transfer the leeks to the centre of a warm serving plate, and arrange the fish fillet on top; with a spoon or ice cream scooper, add two scoops of the mashed potatoes alongside the fillet
• Serve immediately, and garnish with the lemon and parsley.

Breaded Coconut Chicken with Cranberry Sauce(By Danielle Werbrouck- Montréal)See the recipe

Ingredients:

• 1 packet Panko breadcrumbs
• ½ cup sweetened coconut flakes
• 3 eggs
• 3 chicken breasts
• 2 tbsp. olive oil
• 300g frozen cranberries
• 1 cup pear juice
• 1 tsp. brown sugar
• 2 tsp. honey
• 2 tsp. cornstarch
• 1 tbsp. 15% of 35% cream
• 1 cup wild rice
• 3 crowns broccoli
• 1 stem rosemary

Prep the chicken:

• Pre-heat oven to 350°F
• Pour the packet of Panko breadcrumbs onto a plate, add the coconut flakes. Mix with a fork
• In a deep bowl, beat the eggs well
• Remove excess moisture from the chicken breasts by rolling them in clean, dry paper towel or dish towel
• Dip each chicken breast into the egg mixture and coat well
• Roll egg-dipped chicken into the breadcrumb mixture, coat well
• Put the olive oil into a pan at low heat and brown the chicken on both sides
• Grease a Pyrex or glass dish with butter, place chicken into dish and cook in the oven for 20 minutes.

While the chicken is cooking, prepare the rice, broccoli and cranberry sauce:

Wild Rice and Broccoli

• Put wild rice on to cook according to instructions
• Cook broccoli to your preference

Cranberry Sauce

• Bring 1 cup of water to a boil in a medium-sized pot, and keep at a low boil
• Add the frozen cranberries, and cook them approximately 20 minutes until they break open
• Stir in the pear juice with a wooden spoon
• Stir in the honey and once mixed in, stir in the brown sugar
• Add cornstarch and mix well with a whisk
• Add the cream and mix well
• Simmer on low heat at keep stirring until it is an even pink colour

Remove chicken from the oven, and top with cranberry sauce.

Prepare the plates with wild rice and cooked broccoli. Using a ladle, add the chicken and sauce. Top decoratively with the rosemary stem.