Mussels in white wine cream sauce

Mussels in white wine cream sauce

Ingredients

Ingredient Checklist
2 lbs mussels, washed and beards removed
2 tbsp butter
1 tbsp canola oil
1 leek, cut in half lengthwise, washed and cut into moons, dried well
1 tsp chopped garlic
1 Pinch chili flakes
¼ cup white wine
¾ cup 35% cream
Salt and pepper

Directions

Mussels in white wine cream sauce

Heat up a large sauté pan or wide pot over medium high heat.

Add butter and oil and allow butter to melt.

Add leeks and cook for about three minutes.

Add garlic and chili flakes and season with salt and pepper.

Allow garlic to cook for about a minute and add the mussels.

Toss them to coat with leek and butter and then add the white wine.

Cover with a tight-fitting lid and cook for three minutes. Remove lid, you should notice a few of the mussels are open — this is a good sign.

Turn up the heat and add the cream.

Reduce the cream a touch until a nice sauce consistency is achieved.

Taste for seasoning and adjust accordingly.

Once all the mussels have opened you are ready to eat. Discard any mussels that didn’t open. Serve with bread.

Grilled Lobster

Grilled Lobster

Ingredients

Equipment
Gas barbeque Grill pan
Ingedient List
2 cooked lobsters – we can steam them for you and crack the claws
1 pkg Pelican Herb Compound Butter
6 med potatoes
1 head cauliflower
1 bunch asparagus
1 medium onion
½ cup cup mayonnaise
1 tbsp prepared horseradish or 15 – 30 mL
1 lemon
½ bunch fresh parsley
½ bunch fresh dill
canola oil
salt and pepper

Directions

Grilled Lobster
Preparation

Wash and dry all produce.

Leaving the cauliflower whole, trim off all the leaves and score the core a few inches deep. Rub with canola oil and season with salt and pepper.

Cut the potatoes into 2 cm slices and toss with canola oil then season with salt and pepper.

Snap off root ends of asparagus and toss with canola oil and season with salt and pepper.

Finely chop parsley and dill.

Melt the Pelican Herb Compound Butter and set aside.

Heat up BBQ to medium temperature (about 350F).

Cook

Place cauliflower directly on grill and put potatoes in a grill pan. Cook, turning once in a while to prevent burning, until both are fork tender right through; about 30 – 40 minutes.
Remove items from BBQ when they are done and allow to cool slightly.

While potatoes and cauliflower are cooking, mix the mayonnaise, horseradish (to taste) and 2 – 3 tbsp (30 – 45 mL) of lemon juice (to taste).

When the cauliflower and potatoes are cool enough to handle chop them into smaller pieces and toss with the mayonnaise mixture, chopped parsley & dill and season with salt and pepper. Set aside, taste before serving and add more dressing if needed.

When the potatoes and cauliflower come off the grill turn up the heat to about 400F; give it enough time to come up to temperature before cooking the lobster and asparagus.

Place the lobster on a baking sheet or tray and cut the lobster in half lengthwise and make sure claws are cracked.

Brush the cut side of the lobster with lots of melted Pelican Herb Compound Butter, make sure to brush the claws as well focusing on the cracks in the shell so butter gets inside.

Cook the lobster cut side down first for about 7 minutes or until it gets some nice grill marks. Flip the lobster, brush with more butter and cook for 5 more minutes.

While the lobster is grilling have the asparagus grilling beside it (placing spears perpendicular across the grates so they don’t fall through). The asparagus should take about the same amount of time as the lobster; rotate the spears often to prevent burning.

Remove cooked lobster and asparagus and serve immediately with the potato salad.

Lobster Newberg

Lobster Newberg

Ingredients

Ingredient List
2 cooked lobsters We can steam them for you and crack the claws OR 1 lb (454 g) lobster meat, picked over to remove cartilage
9 tbsp tbsp butter (135 ml) – divided
1 cup 35% (whipping) cream (250 mL)
1 small shallot finely diced
3 egg yolks
1 tbsp brandy (15 ml)
1 tbsp Pernod or sherry (15 ml)
1 tbsp fresh tarragon chopped
1 pinch ground nutmeg
1 pinch cayenne
Salt and pepper
1 tbsp fresh chives finely chopped
2 halved brioche buns or 4 bread slices

Directions

Lobster Newberg
Preparation

Remove all the meat from lobster, chop into large chunks and set aside on a paper towel to absorb any excess moisture. If using pre-shelled lobster meat, lay it out to dry on paper towel before using.

Wash tarragon and pat dry.

Cook

Heat 6 tbsp (90 mL) of the butter in a 9 inch sauté pan. Add lobster meat and cook over medium heat for 4-5 minutes.

Remove lobster from pan, leaving as much butter behind as possible. Add shallots and cook, stirring often, for 2 minutes to soften.

Add Brandy and Pernod to pan and increase heat to bring to a boil. Let bubble for 1 minute to cook off the alcohol.
Add cream, nutmeg and cayenne; lightly season with salt and pepper.

While cream is reducing heat up a heavy bottomed pan over medium high heat and add the remaining 3 tbsp (45 mL) of butter.

When butter is melted, fry the sliced brioche (or bread) on both sides until it is golden brown. Remove pan from heat and set aside.

Put the egg yolks in a medium sized mixing bowl. While whisking steadily, VERY slowly add the hot cream mixture into the egg yolks. Going slowly is important so that you temper (gently cook) the eggs without scrambling them.

Slowly add all the hot cream into the egg yolks. Pour the mixture back into the pan, using a spatula to scrape the bowl clean. Continue to whisk constantly so the eggs don’t scramble in the sauce.

Finish and Serve

Add lobster meat and fresh tarragon to the sauce. Over low heat, allow to warm up, stirring gently.

Taste sauce and adjust seasonings if needed.

Place slices of fried brioche on serving plates.

When the sauce is thick and hot, spoon the lobster and sauce mix over the fried brioche.

Sprinkle with chives and serve immediately.
Notes

Cooking Tip

If the eggs in your sauce do start to appear scrambled, don’t panic! Simply strain the sauce into a clean bowl, wipe out the pan and return the strained sauce to the pan.

Halibut with Herbed Butter

Halibut with Herbed Butter

Ingredients

Ingredient List
¾ lb Fresh Halibut (350 g)
Pelican Lemon-Pepper Seasoning
23 tbsp Pelican Herb Compound Butter (30 – 45 ml)
2 tbsp Capers (30 mL)
¼ cup Sliced Almonds (60 mL)
1 bunch Asparagus
10 Baby Potatoes
½ bunch Chives
½ bunch Fresh dill
1 Lemon
Oil olive, avocado or canola
Salt & pepper

Directions

Halibut with Herbed Butter, Almonds and Capers with Flattened Dilly Baby Potatoes and Asparagus
Preparation

Wash and dry all produce.

Pat halibut dry with paper towel. Refrigerate until ready to cook.

Chop chives and dill, snap off the root ends of the asparagus.
Zest lemon, taking care to avoid white pith under skin.

Preheat oven to 325F.

Cook Potatoes

Boil new potatoes in salted water until fork-tender. Drain well and allow to cool.

Place cooked potatoes on a cutting board and with the bottom of a sturdy glass or mug, gently crush each potato until the skin just breaks and some potato flesh gets exposed.

Heat up a cast iron skillet over medium heat and add about 1/4 inch or 1/2 cm of oil. Swirl pan to distribute oil evenly then place the potatoes in the skillet without overcrowding and fry until golden brown, about 10 minutes.

Flip potatoes and transfer skillet to preheated oven. Roast for 20-25 minutes.

Time Saver Tip

Potatoes can be boiled ahead and refrigerated until ready to roast.

Cook Asparagus

While potatoes are cooking, place asparagus in an ovenproof dish. Toss with 1 tbsp (15 mL) olive oil, a pinch of salt and pepper, and the lemon zest.

Cover dish with foil and place in the oven with the potatoes to roast for about 20 minutes.

Cook Fish

Place another cast iron or heavy-bottomed frying pan over medium-high heat and allow the pan to get nice and hot.
Season the halibut with Pelican Lemon-Pepper Seasoning.

Drizzle the pan with oil, add the halibut and cook until golden color appears around the edges.

Carefully lift up one edge to check the underside of the fish; do not flip until it is a nice golden color.

Once flipped, cook the fish for another 2 minutes. (until it is about 80% cooked).

Carefully drain off oil then add 2 tablespoons (30 mL) of the Pelican Herb Compound Butter to the pan and baste the fish with the butter as it melts.

Add drained capers and cook for 1 minute. Add the sliced almonds and stir into the butter and capers. Add a bit more compound butter if fish has absorbed it all.

Flavour Tip

Fish will develop a nice golden crust when searing if it is thoroughly dry before it goes into a hot pan.)
PLATE & SERVE

Plate and Serve

While fish is finishing up, remove potatoes and asparagus from oven.

Place potatoes on a paper towel to soak up extra fat then toss with chopped fresh dill, salt & pepper.

Arrange potatoes and asparagus on a plate, top with halibut then spoon compound butter, almonds and capers evenly over both pieces of fish.

Garnish with fresh chopped chives.

Serve immediately and enjoy!

Cooked Lobster

Cooked Lobster

Ingredients

Ingredient List
Fresh Canadian Lobster
Sea Salt

Directions

Cooked Lobster
First things first..

Before you begin cooking any live lobster, place the lobsters in the freezer for 10-20 minutes. This puts the lobster to sleep and allows it to pass while it is in a deep slumber before starting the cooking process. This is the best way to ensure the cooking process is humane for the lobster and helps to provide a fun experience for the whole family.

Lobster Boiling Instructions:

Fill a large lobster pot with water. The lobster should be totally submerged in water with ample room for the water to flow around the lobster.

Add 1/4 cup of Sea Salt for each gallon of water. (4 quarts = 1 gallon). This adds significant flavor to the lobsters.

Bring the salt water to a rolling boil.

Put your live lobsters in one at a time using gloves or tongs. Do not cover.

Stir the lobsters halfway through boiling. (cooking times below)

Boiled lobsters will be bright red when done.

Place boiled lobsters in cool water or let stand for 3-5 minutes before serving.

Enjoy!

Boiling times per pound

1.0 lb – 8 minutes
1.25 lb – 9-10 minutes
1.50 lb – 12 minutes
2.0 lb – 15 minutes
2.5 lb – 20 minutes
3.0 lb – 25 minutes

Lobster Steaming Instructions

Pour 2 inches of water into a pot, including sea salt if using fresh water.

Add seaweed if desired.

Bring water to heavy boil.

Using gloves or tongs, place the Maine lobsters into the pot, cover tightly.

When the water returns to a heavy boil, turn the heat down to a rolling boil and start the timer.

Steam lobsters for 9 minutes for the first pound, and add 4 minutes for each additional pound. (See Steaming Times Below)
Steamed lobsters will be bright red when done.

Removed the steamed lobsters with metal tongs or gloves and place in cool water or let cool for 3-5 minutes

Steaming times per pound

1.0 lb – 9 minutes
1.25 lb – 10 minutes
1.50 lb – 11 minutes
2.0 lb – 13 minutes
2.5 lb – 15 minutes
3.0 lb – 17 minutes

How To Crack Open A Lobster In 8 Steps!

Twist off the lobster claws.

Crack each lobster claw and knuckle with a lobster cracker
Separate the lobster tail from the body.

Insert a fork and push the tail meat out in one piece.

Remove the black vein which runs the length of the lobster tail.

Extract the meat from the legs by biting down and squeezing the meat out with your teeth.

Use your fork and find the meat in the lobster’s tail flippers.

Try the tomalley (The green substance in the body) Some people consider this a delicacy.

Halibut with Japanese Rice Noodles

Halibut with Japanese Rice Noodles

Ingredients

Ingredient List
¾ lb Fresh Halibut (350g)
½ package Rice Vermicelli Noodles
Wafu Original Sesame Japanese Dressing
Pelican Orange-Coriander Salt
1 package Pelican Sesame-Ginger Marinade
Soy sauce to taste
Sriracha (Asian hot sauce) to taste
1 tbsp Sesame seeds or (15 ml)
1 Red Pepper
1 cup Fresh snow or snap peas (250 ml)
½ bunch Fresh mint
½ bunch Fresh cilantro
¼ head Green cabbage
4 medium Carrots
1 Lime
Salt & Pepper
Oil olive, avocado or canola

Directions

Halibut with Japanese Rice Noodles and Sesame-Ginger Sauce
Preparation

Wash and dry all produce.

Roughly chop mint and cilantro Core, then julienne red pepper.

Remove blossom ends and de-string snow peas / snap peas and cut into thin strips.

Finely shred cabbage

Peel and julienne carrots

Juice lime

Pat halibut dry with paper towel. Refrigerate until ready to cook.

Heat a large non-stick frying pan over medium-high heat. Add the sesame seeds to the dry pan. Toast, stirring often, until golden-brown, 1-2 min (TIP: Keep your eyes on them so they don’t burn!).

Transfer to a plate.

Flavour Tip

Fish will develop a nice golden crust when searing if it is thoroughly dry before it goes into a hot pan.)

Cook Noodles

Add rice vermicelli noodles to a medium pot of boiling water and cook as per package instructions.. Drain well and transfer to a large bowl.

Assemble Noodles

In the bowl with noodles add bell peppers, snow peas, cabbage and carrots.

Toss the rice noodles and veggies with Wafu Original Sesame Japanese Dressing ( (Add enough Wafu to ensure everything is nicely coated but not overdressed) and lime juice.
Season with small amounts of soy sauce, sriracha sauce and salt & pepper to taste.

Time Saver Tip

The dish can be made ahead to this point and refrigerated for a few hours but allow to come to room temperature before serving.

Cook Fish

Heat the same pan in which you toasted the sesame seeds over medium-high heat.

Add a drizzle of oil and a sprinkle of Pelican Orange-Coriander Salt.

Add the fillets to the pan and cook until golden color appears around the edges. Carefully lift up one edge to check the underside of the fish; do not flip until it is a nice golden color.

Once flipped, cook the fish for another 2 minutes. (until it is about 80% cooked).

Carefully pour off as much cooking oil as possible. Pour the full packet of Pelican Sesame-Ginger Marinade over the fish in the pan.

Continuously baste the fish with the marinade until it is cooked through and the sauce is reduced and thickened (approximately 4-5 minutes).

Cooking Tip

Fish is generally cooked when you gently push on the centre of a piece with your finger and you can feel it just start to flake apart.

Salmon and Creamy White Beans

Salmon and Creamy White Beans

Ingredients

Ingredient Checklist
6 oz Atlantic Salmon Fillet (170 g portions)
60 ml Canola, Avocado or Vegetable Oil for Frying (1/4 cup)
2 Medium Leeks or 1 Large
2 Stalks of Celery
2 Medium Carrot or 1 Large
2 cups Baby Spinach or 500 ml packed
2 Cloves of Garlic finely chopped
1 tbsp Can White Navy Beans (540 mL)
2 tbsp Dijon Mustard (30 mL)
1 Large Fresh Lemon
1 cup Chicken Broth (250 mL)
1 cup 35% Whipping Cream (250 mL)
2 Sprigs of Fresh Tarragon
½ Bunch of Fresh Dill
½ Bunch of Fresh Chives
Salt and Pepper to taste

Directions

Salmon and Creamy White Beans
Preparation

Cut dark green portion off the leeks and discard. Slice white and light green part in half lengthwise and rinse well under cool running water, separating the layers as you do so to remove grit. Slice crosswise thinly and measure out 1 cup (250 mL). Set aside.

Rinse celery and trim top and bottom ends. Dice and measure out 1 cup (250 mL). Set aside.
Finely mince garlic and set aside.

Empty can of white beans into a colander or strainer and rinse well under cool running water. Drain thoroughly and set aside.

Finely chop the herbs and set aside.
Place salmon fillets on a clean paper towel and dry well. Set aside.

Flavour Tip

Zest and juice the lemon just before cooking as the flavour compounds begin breaking down within minutes of doing so.

Cook Vegetables

Heat up a large sauté pan over medium heat for 1 – 2 minutes. Add 2 tbsp / 30 mL of the oil and then sauté the leeks, carrots and celery until they start to lightly caramelize, about 4 – 5 minutes.

While vegetables are cooking, with a grater or zester, remove yellow outer zest of lemon, leaving white pith behind. Transfer zest to a small bowl. Cut lemon in half and juice into another small bowl, removing seeds. Set both aside.

Add the white beans and garlic and cook for 2 minutes. Add the Dijon, stir to incorporate then add the lemon juice and chicken stock and allow to cook, stirring occasionally, until the vegetables have softened.

Turn the heat to low and add the cream; season with salt and pepper to taste. Continue to simmer over low heat to reduce, until the sauce thickens a bit to become a nice consistency.

Cook Fish

While the sauce is reducing, place a cast iron pan or heavy bottomed pan over medium heat. Let it warm up for 2 minutes then add the remaining 2 tbsp / 30 mL of oil.
Lightly season salmon fillets on both sides with salt and pepper and gently place them skin side up in the hot oil.
Leave them to fry undisturbed until you notice the bottom edges of the fish starting to become a nice dark golden brown.

Flip fish and continue to cook until the flesh starts to separate into flakes under slight pressure.

Assemble

When the fish is almost finished cooking, gently fold the spinach into the vegetables and sauce. Add the lemon zest and chopped herbs, reserving 2 tbsp / 30 mL of herbs for garnish.

Plate and Serve

Spoon half the vegetable and sauce mixture onto two serving plates or broad soup bowls. Place a piece of hot, cooked salmon on top of each.
Sprinkle fresh herbs on top and enjoy.

GRILL SEATING HOURS

Sunday             10:00AM – 8:30PM
(Brunch from   10:00AM – 2:00PM)
Mon – Wed      11:30AM – 8:30PM
Thurs – Fri        11:30AM – 9:00PM
Saturday           10:00AM – 9:00PM
(Brunch from   10:00AM – 2:00PM)


GRILL HOLIDAY HOURS

Friday Dec 21st – Sat Dec 22nd
11:30am – 9pm

Sunday Dec 24th
10am – 8:30pm
(Brunch from 10am-2pm)

Mon Dec 24th – Wed Dec 26th
CLOSED

Thurs Dec 27th – Sat Dec 29th
11:30am – 9pm

Sun Dec 30th
10am – 8:30pm
(Brunch from 10am-2pm)

Mon Dec 31st
4:30pm – 9:30pm
(NYE Table D’Hote)

Tues Jan 1st
CLOSED


EASTER HOURS

The restaurant and market will be closed on Easter Sunday

MARKET HOURS

Sun – Mon    9:00AM – 7:00PM
Tue – Wed     9:00AM – 7:30PM
Thursday     9:00AM – 8:00PM
Fri – Sat       8:00AM – 8:30PM


MARKET HOLIDAY HOURS

Friday Dec 21st – Sunday Dec 23rd
8am – 8pm

Monday Dec 24th
8am – 5pm

Tues Dec 25th – Wed Dec 26th
CLOSED

Thurs Dec 27th – Sun Dec 30th
8am – 8pm

Monday Dec 31st
8am-5pm

Tues Jan 1st
CLOSED

LOCATION

613-526-5229
1500 Bank Street
Ottawa, Ontario K1H 7Z2
in the blue heron mall

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