Bleu Dinner Recipe
Chef Doug Paine celebrates the connection of Lake Champlain to the sea by sourcing the finest, freshest quality regional seafood. Bleu strives to source ingredients raised sustainably and served in simple, yet sophisticated preparations to present the inherently dramatic and delicious flavors and textures of the harvest. Restaurant: everyday, 5pm – 9pm; Bar: Monday-Saturday, 4 – 11pm; Sunday, 4 – 10pm
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Ingredients
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Seafood
Method
Cooking Instructions
Prepare the Seafood
In a large bowl, combine the whitefish, shrimp, and lobster meat. Drizzle with olive oil, lemon juice, minced garlic, fresh thyme, salt, and black pepper. Gently toss to coat the seafood evenly.
Cook the Seafood
Heat a large skillet over medium heat. Once hot, add the marinated seafood mixture. Cook for about 5-7 minutes, stirring occasionally, until the seafood is cooked through and opaque.
Finish and Serve
Remove from heat and garnish with chopped parsley. Serve immediately, ensuring to showcase the fresh flavors of the Lake Champlain harvest.