February 4, 2012
Oct 9, 2009
06:35 AM
restoronto

Susur Lee's blog: Fresh off the boat

By Susur Lee

It’s definitely getting chilly outside. But it’s a delicious season for seafood lovers because this is when the best shellfish in the country is available. And it’s fresh off the boat.

At Madeline’s, we’ll be bringing in fresh lobster, crab, mussels and oysters from P.E.I. and Nova Scotia, and shellfish from the West Coast, all through November.

While I was thinking about new seafood recipes, I realized that it’s been two years since I last presented my reverse tasting menu. I figured, why not combine the two?

So, for Torontonians who are craving Canadian lobster, oysters and mussels, I’ve created my True Patriot Love for Seafood Menu.

Madeline’s will be featuring a five-course, slightly more elaborate menu than usual, which will begin with a heavier course and get progressively lighter. One of my mains will be East Coast lobster poached in butter and glazed with brandy, pink peppercorns and tarragon.

I love to poach mussels in a white-wine-and-lemon bouillon, simmered with shallots, bay leaf and garlic. I’ll also be poaching oysters and serving them with spinach, Rockefeller-style, but with a Susur twist!

I do appreciate that some people suffer from seafood allergies, and so an alternative, non-seafood menu will be available. Otherwise, come on down and get a taste of the ocean!

Chef Susur Lee maintains two successful restaurants in downtown Toronto – LEE and MADELINE’S -- and now has a restaurant in New York (Shang) and Washington (Zentan).

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