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Seafood Bruschetta

November 22, 2016

One of the chic-est restaurants in PEI is a place in downtown Charlottetown called Sim’s Steakhouse. I’m told this is where politicians and business people take you when they want to impress you (like I would know).

The decor is great. Over the years I’ve waffled back and forth several times as to whether the food was worth the prices they charge on those somewhat rare occasions when Teresa and I go out. (I did discover my favourite potato dish there years ago, though they’ve long since stopped offering it on the menu.)

Anyway, Teresa and I found ourselves there in the winter of 2016 and that’s when we discovered the seafood bruschetta on the appetizer menu–scrumptious, decadent, with this wonderful yielding bite to the bread. We loved it so much we went back a week later just for an appetizer.

The last time we were there the recipe seemed to have changed somewhat. But this is our close approximation of the meal we had last winter. You don’t have to broil the bread this way, but it really ups the decadent factor. Teresa handles the bread when we make this, using a recipe from Margo, a family friend.

seafood_bruschetta_03

Seafood Bruschetta

For the bread:
• loaf of French bread (I used a baguette for the batch in these photos, but prefer the softer texture of a good French loaf)
• about 2/3 of a can evaporated milk
• butter
• a couple cloves minced garlic
• grated Parmesan cheese

For the topping:
• 1-2 tbsp olive oil
• clove garlic, minced
• 1 shallot, chopped
• half a red onion, chopped
• about half a pound of scallops, and the same amount of raw shrimp, shelled
• can of crab or fresh lobster meat if you have it
• 2/3 cup cream
• a few tbsps white wine
• tbsp butter
• 1-2 tbsp chives
• a couple roma tomatoes, chopped
• salt & pepper
• juice and grated zest from a lemon
• goat cheese
• Parmesan cheese

seafood_bruschetta_05To make the bread:

1. Turn on the broiler on your oven. In a large bowl, combine about 2/3 of the can of evaporated milk with an equal amount of melted butter. Mix in the garlic.

2. Cut the bread into thick slices, about an inch thick. Soak each slice in the milk mixture, as if you were making French toast. Lay the slices on a rimmed baking sheet or cake pan. Add the leftover liquid to the bottom of the pan. Cover with Parmesan cheese.

3. Broil about four minutes per side, or until each side is golden.

NOTE: You can make this part a lot easier by just brushing the bread slices with some olive oil and throwing them on the grill.

To make the topping:seafood_bruschetta_04

1. Heat the olive oil in a large pan over medium heat. Sweat the garlic, shallot and red onion until it’s just beginning to soften. Add the fish and sauté about a minute. Add the cream and the wine and simmer until the liquid has reduced by about half. (It will continue to thicken once it’s taken off the heat).

2. Remove the pan from the heat. Add all the remaining ingredients except for the goat cheese and stir. Spread the goat cheese on top of the bread. Top with the seafood and Parmesan cheese and serve.

seafood_bruschetta_2_edit

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From → Food, Recipes

3 Comments
  1. Carrie campbell permalink

    It is amazing!!

  2. Catherine Ledoux permalink

    Thank you thank you!!!! Love that place and have been looking for the recipe!!!

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