© Bianca Des Jardins
The beautiful season brings with it the desire to be outside after spending the winter indoors. We meet around the fire and together we devote ourselves to making original, comforting and satisfying recipes because they allow us to cook differently, to come back to the basics. An ideal pretext to reconnect with nature, discover local products, become one with the forest and breathe the air that we have missed so much, to the fullest. Enjoy your reading and bon appétit!
Finnish flamed trout
HONEYBERRY BBQ SAUCE | WILD SPICE BLEND
Servings: 6 to 8 | Preservation: 5 days in the refrigerator | Preparation time: 30 minutes Cooking time: 15 to 20 minutes
INGREDIENTS
2 rainbow trout fillets, bones removed
½ cup of honeyberry BBQ sauce (see recipe below)
¼ cup of wild spice blend (see recipe below)
EQUIPMENT
© Bianca Des Jardins
2 large cedar boards for smoking
12 sterilized nails
A hammer
PREPARATION
1. Outside, light a fire about 24 inches in diameter and wait for a hot ember to form.
2. Using a hammer and a few nails, hang the trout fillets on the cedar boards.
© Bianca Des Jardins
3. Brush the trout fillets with half the honeyberry BBQ sauce. Reserve the other half to brush the trout during cooking. Generously sprinkle the wild spice blend over the fillets.
© Bianca Des Jardins
© Bianca Des Jardins
4. Using a natural support (wooden block, a few rocks), place the boards vertically, tips up, at a distance of more or less 8 inches from the fire.
5. Cook for 15 to 20 minutes, brushing the fish halfway through with the remaining BBQ sauce.
© Bianca Des Jardins
6. Coarsely shred the fish. Enjoy as is, on a salad or on a slice of Nordic bread (tunnbröd).
© Bianca Des Jardins
Suggestion of pairing from Stéphanie Dupuy, sommelier
To accompany this superb recipe, I suggest Les Béatines, an organic Provencal rosé that has everything to please! Its delicate nose is reminiscent of wild strawberries and flowers. Its mouth opens on notes of white peach, grass and a touch of salt. Its substance and its light bitterness make you salivate and eat with an appetite. A very nice pairing awaits you here, with a long finish that makes the pleasure last. To be served around 10 °C.
Domaine Les Béates, Les Béatines 2020, Coteaux d’Aix-en-Provence
11232261 — 21,65 $
VOIR LA FICHE DU VIN
Honeyberry BBQ sauce
Serving: 1 liter | Preservation: 30 days in the refrigerator | Preparation time: 1 hour | Cooking time: 45 minutes | Waiting time: 2 hours
INGREDIENTS
1 Spanish onion, finely chopped
1 tbsp olive oil
3 garlic cloves, chopped
2 medium apples, peeled, cored and cut into large dices
2 tbsp chopped ginger
2 tbsp wild caraway
1 tsp dried Gorria pepper flakes
4 oz of Québec gin
4 cups of fresh or frozen honeyberries (or wild blueberries)
½ cup of blueberry juice
¼ cup of apple cider vinegar
¼ cup maple syrup
¼ cup brown sugar
½ cup of molasse
PREPARATION
- In a saucepan, brown the onion in olive oil over medium heat for 1 minute.
- Add the garlic and apples and continue cooking over low heat for 1 to 2 minutes.
- Add the ginger, caraway and pepper flakes, deglaze with the gin and reduce by half.
- Add the rest of the ingredients and cook over low heat for 45 minutes, stirring a few times during cooking.
- Transfer to a container and refrigerate for at least 2 hours or until the compote is completely cold.
- In a food processor or using a blender, reduce the compote to a smooth puree until it has the texture of a sauce. Reserve in the fridge.
Wild spice blend
Serving: 1 cup | Preservation: 3 months in a sealed container stored in a cool and dry place | Preparation time: 15 minutes
INGREDIENTS
3 tbsp dried spruce or balsam fir shoots
3 tbsp wild caraway seeds
3 tbsp ground sumac
¼ cup sea salt
¼ cup maple sugar
PREPARATION
- In a hot, dry pan, roast the spices for 1 minute, stirring constantly.
- Transfer the spices to a mortar and let cool for 5 to 10 minutes.
- Coarsely crush the spices with a pestle. Add sea salt and maple sugar and mix well.
- Transfer to an airtight container and set aside.
© Bianca Des Jardins
Cranberry and fir milk bread
COOKED ON COALS | “DULCE DE LECHE” WITH MELILOT
Servings: 8 servings | Preparation time: 30 minutes | Cooking time: 15 to 20 minutes | Waiting time: 1 hour 30 minutes
INGREDIENTS
1 ½ cup of 3.25% milk
1 tbsp dry yeast
3 tbsp sugar
3 ½ cups all-purpose flour
1 tsp salt
1 cup dried cranberries
3 tbsp coarsely shredded dried balsam fir sprouts
PREPARATION
1. Outside, light a fire about 24 inches in diameter and wait for a hot ember to form.
2. In a saucepan, heat the milk until warm. Transfer the milk to a container, add the yeast and sugar and let swell for 5 minutes.
3. In a bowl, combine the flour and salt. Make a well in the centre and add the milk preparation. Mix and knead the dough for 5 minutes.
4. Add the cranberries and balsam fir sprouts, then knead for an additional 1 minute. Form a ball with the dough.
5. Cover the dough with a damp cloth and let it rise in a warm, humid place for about 1 hour 30 minutes.
6. Once properly risen, knead the dough again for 2 to 3 minutes, then divide it into 8 equal parts and roll into sausages.
7. Wrap the sausages around metal skewers or long wooden branches from which the bark has been removed with a knife.
© Bianca Des Jardins
8. Bake the bread sausages on all sides over the coals for 15 to 20 minutes.
© Bianca Des Jardins
9. Serve hot with melilot “dulce de leche”.
© Bianca Des Jardins
“Dulce de leche” with melilot
Servings: 2 cups | Preservation: 21 days in the refrigerator | Cooking time: 45 to 60 minutes
INGREDIENTS
1 ¾ cup of milk
1 ¼ cup 35% cream
2 cups white sugar
2 tbsp corn syrup
3 tbsp sweet clover essence or 2 tsp dried sweet clover flower (or 3 tbsp vanilla extract)
PREPARATION
1. In a saucepan, cook all the ingredients over low heat for 45 to 60 minutes, stirring a few times, until the mixture is a caramel colour.
2. Let cool and store in the refrigerator in an airtight container.
