Our cheeses logo
Close
Potatoes Stuffed with Creamed Oka and Roasted Garlic, Lobster and Wild Mushroom Fricassee, Asparagus Ribbons with Fresh Herbs and Lemon

Potatoes Stuffed with Creamed Oka and Roasted Garlic, Lobster and Wild Mushroom Fricassee, Asparagus Ribbons with Fresh Herbs and Lemon


4 portions

Ingredients

  • Creamed Oka and Roasted Garlic
  • 1 egg
  • 3 tbsp. (45 ml) 35% cream
  • 2¾ oz. (75 g) Oka cheese
  • 5 tbsp. (75 ml) roasted garlic
  • ⅖ cup (110 ml) cold unsalted butter, cut into cubes and divided into ⅓ cup (80 ml) and 2 tbsp. (30 ml)
  • salt, to taste
  • freshly ground pepper, to taste
  • Lobster Fricassee
  • 3½ oz. (100 g) lobster meat
  • 2 tbsp. (30 ml) fresh chanterelles or other mushrooms
  • 1 tbsp. (15 ml) clarified or fresh butter
  • 1 clove garlic, chopped
  • 2 shallots, chopped
  • salt, to taste
  • freshly ground pepper, to taste
  • ¼ cup (60 ml) white poultry stock
  • ¼ cup (60 ml) 35% cream
  • 2 tbsp. (30 ml) fresh chives, chopped
  • Asparagus Ribbons with Fresh Herbs and Lemon
  • 4 spears asparagus
  • 2 tbsp. (30 ml) grape seed oil
  • 1 tbsp. (15 ml) basil, chopped
  • 1 tbsp. (15 ml) tarragon, chopped
  • 1 tbsp. (15 ml) flat-leaf Italian parsley, chopped
  • 1 tbsp. (15 ml) chives
  • 1 tbsp. (15 ml) lemon juice
  • zest of 1 lemon
  • salt, to taste
  • freshly ground pepper, to taste
  • 1⅖ oz. (40 g) Oka cheese, grated
  • 4 tsp. (20 ml) wild mushroom sausage, finely diced

Preparation

Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • Potatoes
  • Place the potatoes in a saucepan. Cover with salted water and bring to a boil. Cook for 20 minutes or until potatoes are tender. Drain. Let cool. Position the potatoes horizontally on a work surface and cut off the tops. Remove the flesh, leaving some around the edge.
  • Creamed Oka and Roasted Garlic
  • Whisk the egg and cream together. Pour the mixture into a saucepan and cook over medium heat, whisking constantly. Add cheese and stir until completely melted. Remove from heat. Stir in roasted garlic. Put mixture into a food processor and add 80 ml (1/3 cup) cold butter cut into cubes. Blend until smooth. Season with salt and pepper. Refrigerate.
  • Lobster Fricassee
  • Mince the lobster meat and refrigerate. Clean (wipe) the chanterelles, chop and put into a frying pan with foaming butter and garlic. Add the chopped shallot. Season with salt and pepper. Sweat for 3 minutes. Add the white stock and let steam for 10 minutes. Add the cream, chopped chives and lobster. Set aside.
  • Asparagus Ribbons with Fresh Herbs and Lemon
  • Using a vegetable peeler, make thin ribbons of asparagus. Toss in a bowl with the other the ingredients. Season with salt and pepper. Set aside.
  • Generously stuff the potatoes with the roasted garlic cheese. Add the lobster fricassee. Sprinkle with grated cheese and diced wild mushroom sausage. Bake at 180°C (350°F) for about 20 minutes, until the cheese is lightly browned.
  • Serve with the herb and lemon asparagus salad.

You can use this cheese for this recipe

OKA OKA

Accompaniments

Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

See wines