Arctic char gravlax marinated in red wine and maple syrup


Serves four

One 300 g filet arctic char (“omble chevalier”, salmon or trout)
30 g coarse salt
20 ml maple syrup from the Rang des Vents
Red wine (a sufficient quantity)

  • Clean fish filet by removing skin and bones.
  • Place in a dish that has a cover, and cover it with the salt and maple syrup. Place in refrigerator overnight (12 hours).
  • The next day, rinse the fish filet with cold water and cover it with red wine. The smaller the container, the less wine required.
  • If there are several filets, they must not overlap in the dish.
  • Place in refrigerator for another 12 hours.
  • Remove, drain, and dry with paper towels.
  • Cut into fine strips that you will place on the plates.

You can serve a green salad with it, dressed with a maple-flavoured vinaigrette.


Vinaigrette with Laurentian flavours

25 ml apple cider vinegar
135 ml canola oil
55 ml camelina oil
10 drops essential oil of black spruce
30 ml maple syrup
1 apple, diced
50 g berries (blueberries, strawberries, raspberries)
Salt and pepper


Light red wine with herbaceous and red fruit flavours

  • France, Languedoc-Roussillon, Saint-Chinian, Domaine Bordes, Les Narys 2016, grenache, mourvèdre, syrah, carignan; organic and barrel-aged, flavours of blackberries, herbes de Provence and white pepper $26.85 Agence Boutique Gastronomy
  • Québec, Lanaudière, Coteaux Saint-Gabriel, La Côte à Beausoleil $16.10


Frédérique Pironneau Olivier Tali16 Posts

Chef cuisinier de renom et ancien propriétaire du restaurant Le Cheval de Jade, Olivier Tali nous présente de succulentes recettes, faciles à réaliser, qui mettent en lumière – autant que faire se peut – les produits du terroir. Ces recettes sont à découper et à conserver, car M. Tali prend soin de prodiguer les techniques de base de la cuisine française. Il est accompagné de son épouse et complice de chaque jour, Frédérique Pironneau, qui nous fait part de ses conseils en accord mets-vins et bières afin d’accompagner ces plats concoctés amoureusement. / Olivier Tali, former owner-chef of the restaurant Le Cheval de Jade, provides recipes for delicious, easy-to-make dishes that will feature – to the degree possible – products of this terroir. The recipes are to be cut out and kept, because Mr. Tali will be careful to include basic techniques of French cuisine. His spouse and everyday co-conspirator, Frédérique Pironneau, accompanies him. She will share her advice on food and wine/beer pairings to enjoy with these wonderful dishes.


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