Cloudberry Tartlett

6 Egg yolks
8 oz Sugar
16 oz Cloudberry Wine

Combine egg yolks, sugar and cloudberry wine over a double boiler. Cook until slightly thickens.

¾ oz Gelatin
10 oz Cold water

Combine water and gelatin, add to hot mixture

1 qt Heavy cream

Whip cream to soft peaks, fold into cold mixture

Provided by:
Taste of Atlantic Canada Culinary Institute of Canada

Rodrigues Cloudberry Wine Baked Salmon

4 - 6 oz Pieces Of Fresh Atlantic Salmon
1 cup All-Purpose Flour
To taste Salt and White Pepper
4 - ½" cubes Unsalted Butter
Juice of Half a lemon
2 Cups Rodrigues Cloudberry Wine

Preheat oven broiler.

Mix together Flour, salt and pepper, lightly coat salmon with flour mixture, lay onto a lightly greased baking sheet. (Baking sheet should be just large enough to fit salmon). Place a cube of butter onto each piece of salmon and place in oven under broiler. Allow the butter to melt over salmon and then remove it from the oven, set oven to 350 °F.

Squeeze the lemon juice onto the salmon, then pour on the Rodrigues Cloudberry Wine. Return to oven for 15 - 20 minutes, or until salmon is slightly firm to the touch.
To serve place the salmon pieces onto 4 plates and evenly distribute the sauce among them.

Provided by:
Gaffer's Gourmet Bistro
Chris Sheppard Chef/Owner
70 Memorial Drive
P.O. Box 599
Clarenville, Newfoundland Canada
AOE 1JO
Tel: (709) 466-6460 - (709) 466-6461