Salted herb trout gravlax

by Mélanie | Mar 21, 2025 | Non classé

Salted herb trout gravlax

A recipe by Olivier Langlois

Here’s a recipe that beautifully celebrates the richness of Québec’s terroir. Executive Chef Olivier Langlois, from the boreal bistro Chez Boulay, shares a Nordic take on gravlax, featuring trout, Bas-du-Fleuve salted herbs, camelina oil, and even a hint of local vodka or gin. A delicate preparation that takes a bit of patience, but delivers an unmatched level of finesse.

Served on a crispy crostini, with a bit of Greek yogurt flavored with salted herbs and topped with a slice of pickled cucumber (made using our famous recipe), this gravlax becomes an elegant, flavorful bite—perfect for impressing at aperitif time.

A tribute to flavor, simplicity, and local products—best enjoyed slowly.

Preparation

20 min

Rest

36–48 hours

Ingredients

80 g Bas-du-Fleuve salted herbs (moist)
10 g coarse salt
30 g brown sugar
10 g staghorn sumac powder and/or lemon zest
15 ml local vodka or gin
15 ml camelina oil
1 lb boneless, skinless trout fillets

Preparation

1. In a bowl, mix all the ingredients except the fish.

2. Place the fish fillet in a container and coat it with the mixture.

3. Wrap with plastic wrap directly against the fish.

4. Refrigerate for 24 hours.

5. Rinse the fillet well under cold water and pat dry with paper towels.

6. Place a rack on a baking sheet and refrigerate the fish until the next day to dry it well.

7. The gravlax is ready to slice. It will keep for at least 7 days in the refrigerator.

Tip

To make this recipe with salmon, simply double the curing time.

Recipes to discover

Salted herb pickles

by Mélanie | Mar 20, 2025 | Non classé

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Salted herb pickles

A recipe by Olivier Langlois

Refreshing, crunchy, and subtly spiced, these salted herb pickles are a true ode to the flavours of Quebec’s terroir. Created by Olivier Langlois, executive chef at the boreal bistro Chez Boulay, this recipe beautifully balances the tang of apple cider vinegar, the sweetness of sugar, and the aromatic intensity of Bas-du-Fleuve salted herbs.

Perfect alongside a charcuterie board, to elevate a burger, or simply to add a tangy note to your meals, this easy-to-make marinade will quickly become a staple in your kitchen. We love serving it with our salted herb trout gravlax, a pairing that brings out those Nordic flavours even more. In just a few simple steps, turn crunchy cucumbers into an explosion of boreal freshness. Grab your Mason jars!

Preparation

10 min

Rest

3 hours

Ingredients

6 small Lebanese cucumbers
1/2 cup sugar
1 cup apple cider vinegar
1 cup water
1 peeled garlic clove
10 g dehydrated salted herbs (1 tbsp)
Aromatics of your choice—dill, pepper, lemon… (optional)

Preparation

In a saucepan over medium-high heat, add the water, vinegar, salted herbs, sugar, and garlic clove. Bring to a boil and cook for 3 minutes.
Slice the cucumbers into 1 cm pieces and add them to a 1 L Mason-style jar or two 500 ml jars.
Pour the hot marinade over the cucumbers, making sure they’re fully covered. Let rest for at least 3 hours in the fridge.

Tip

When making jarred marinades, you can place a whole slice of onion the same size as the jar on top of your marinade. The onion will act as a weight so the ingredients stay fully submerged, while also adding flavour to the marinade.

Recipes to discover

Dried pork tenderloin with salted herbs

by Mélanie | Sep 27, 2024 | Non classé, side dish

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Pork tenderloin with salted herbs

A recipe by Mélanie Germain
Columnist at Rythme FM 93.7 – 98.1

Do you love homemade charcuterie? Here is a recipe that will take your cooking skills to the next level! This dried pork tenderloin with Bas-du-Fleuve salted herbs is a true tribute to Quebec flavors. Simple to prepare, this curing method transforms a simple pork tenderloin into a delicious artisanal charcuterie, perfect for slicing thinly to enjoy with a glass of wine, topping a salad, or enhancing a charcuterie board.

Thanks to Bas-du-Fleuve salted herbs, this pork tenderloin stands out with its rich flavor and melt-in-your-mouth texture. It’s the perfect opportunity to try a recipe that combines expertise with local products, all with minimal effort. Let time do its work, and you’ll be rewarded with deliciously fragrant meat, perfect for impressing your guests or simply treating yourself!

Prep time

15 to 20 min

Resting time

5 to 9 days

Servings

10 to 15

Ingredients

1 pork tenderloin, about 500 g
300 g coarse salt (pickling salt)
400 g sugar
50 g Bas-du-Fleuve salted herbs (from a wet jar)
Bas-du-Fleuve dehydrated salted herbs

Instructions

Step 1: Preparing the curing mix

In a bowl, mix the sugar, coarse salt, and Bas-du-Fleuve salted herbs (wet jar). This mixture will be used to dry-cure the pork tenderloin, absorbing excess liquid and infusing deep flavors into the meat.

Step 2: Preparing the pork tenderloin

Clean the pork tenderloin well. Remove any membrane or excess fat surrounding the fillet. It should be smooth and ready to absorb the dry cure.
Place the tenderloin in a deep dish and coat it completely in the salt, sugar, and salted herb mixture. Ensure every part of the tenderloin is well covered to guarantee even curing.

Step 3: First rest in the refrigerator

Place the pork tenderloin on a clean cloth and cover it with an extra layer of the salt and sugar mixture. This ensures the meat remains well-surrounded by salt and sugar throughout the curing process.
Wrap the pork tenderloin in a clean cloth. Make sure the cloth is tight to keep the meat in contact with the curing mixture.
Place the wrapped tenderloin on a small baking sheet. This will catch any liquid that drains during the curing process.
Place the tenderloin in the refrigerator for 5 days. During this time, the salt and sugar will extract excess moisture from the meat, making it firmer and concentrating the flavors.

Step 4: Rinsing and second seasoning

After 5 days, remove the tenderloin from the refrigerator. Unwrap it and rinse it under cold water to remove the excess salt and sugar.
Thoroughly dry the tenderloin with a clean cloth or paper towels. Make sure it is completely dry before moving on to the next step.
Sprinkle the Bas-du-Fleuve dehydrated herbs over the top of the tenderloin. These herbs will add a new layer of flavor and texture to the pork.

Step 5: Second rest in the refrigerator

Wrap the tenderloin in a clean cloth again. Tighten the cloth and tie it with a string to hold everything in place.
Place the tenderloin back in the refrigerator for an additional 3 to 4 days. This will allow the dehydrated herbs to gently infuse the meat.

Step 6: Tasting!

After the second rest, unwrap the tenderloin and cut it into thin slices. You can enjoy it as is, like charcuterie, or incorporate it into salads, sandwiches, or homemade charcuterie boards.

Additional tips

Serving: This salted pork tenderloin is best enjoyed cold, thinly sliced, accompanied by bread, mustard, or even pickles for a contrast of flavors.
Storage: The tenderloin can be kept in the refrigerator for several days after being unwrapped, or even frozen for longer storage.

This method allows you to create a pork tenderloin deliciously flavored with Bas-du-Fleuve salted herbs, with a delicate texture that melts in your mouth. It’s an ideal recipe for homemade charcuterie lovers! Enjoy!

Recipes to discover

Cheddar, Jalapeño, and Salted Herb Cornbread

by Mélanie | Sep 20, 2024 | Non classé, side dish

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Cheese, Jalapeño, and Salted Herb Cornbread

A recipe by Mélanie Germain
Columnist at Rythme FM 93.7 – 98.1

Looking for a little “kick” in your traditional cornbread? This recipe is for you! With melty cheese, a touch of jalapeños for heat, and of course, our essential Bas-du-Fleuve salted herbs, this cornbread is anything but ordinary. Every bite offers a perfect blend of soft corn and the savory, aromatic flavors of the herbs.

Easy to prepare and always a hit, it pairs wonderfully with a hot soup, a spicy chili, or simply a beautiful fresh salad. Whether for a family meal or to impress your guests, this cornbread will satisfy every craving. Get cooking and let yourself be surprised!

Prep Time

15 min

Cook Time

35 to 40 min

Servings

8 to 10

Ingredients

2 cups fine cornmeal
1 ⅔ cups all-purpose flour
2 to 2 ½ cups milk
2 tablespoons sugar
1 tablespoon baking powder
2 eggs
½ cup vegetable oil (You can use canola, corn, or even olive oil depending on your preference.)
2 tablespoons Bas-du-Fleuve salted herbs (from the jar)
2 cups shredded cheddar cheese (we chose marbled cheddar)
2 tablespoons finely chopped jalapeños

Instructions

1. Preheat the oven to 400°F (200°C).

Make sure the oven is fully heated before you start baking. This helps achieve a beautiful golden crust.

2. Prepare two bowls: one for dry ingredients and one for wet ingredients.

Dry ingredients: In a large bowl, mix the cornmeal, flour, sugar (if using), and baking powder. This mixture should be well combined.
Wet ingredients: In another bowl, lightly beat the eggs, then add the oil and milk. Mix well.

3. Incorporate the dry ingredients into the wet ingredients.

Gradually pour the dry mixture into the bowl of wet ingredients while stirring gently. Mix until just combined, without overworking the batter. You should have a smooth texture that isn’t too liquid. If the batter seems too thick, add a little more milk, up to 2 ½ cups total.

4. Add the salted herbs, shredded cheese, and jalapeños.

Once the batter is well mixed, fold in the Bas-du-Fleuve salted herbs, shredded cheese, and chopped jalapeños. Mix gently to evenly distribute the ingredients throughout the batter.

5. Pour the batter into a pan.

Use a greased loaf pan or one lined with parchment paper. This will prevent the bread from sticking and make it easier to remove.

6. Bake for 35 to 40 minutes.

Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

7. Let it rest before slicing.

Once baked, remove the bread from the oven and let it cool for at least 10 to 15 minutes. This allows the bread to firm up, making it easier to slice.

Extra Tips

Serving suggestions: This cornbread is delicious served with a bowl of chili, a comforting soup, or as a side for a main course.
We love serving it warm with butter and a sprinkle of dehydrated salted herbs.

Variation: If you prefer a milder taste, replace the jalapeños with bell peppers. There you go! This recipe is perfect for fans of Quebecois terroir cuisine, with a nice spicy kick from the jalapeños and a distinctive savory taste from the Bas-du-Fleuve herbs.

Enjoy!

Recipes to discover

Gnocchi with Salted Herbs from Bas-du-Fleuve

by Mélanie | Sep 20, 2024 | Non classé, side dish

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Gnocchi with Salted Herbs from Bas-du-Fleuve

A recipe by Mélanie Germain
Columnist at Rythme FM 93.7 – 98.1

Looking for a new way to enjoy your salted herbs from Bas-du-Fleuve? Try this homemade gnocchi recipe, a beautiful fusion between Italian tradition and our local products! Gnocchi, these little potato-based dough pillows, are incredibly simple to prepare and take on a whole new dimension with the addition of salted herbs. Their unique aroma transforms this dish into a true feast of flavors.

Easy to make and absolutely delicious, these gnocchi—crispy on the outside and tender on the inside—are perfect for a comforting meal. Whether it’s a weekday or weekend, this recipe will impress your guests or satisfy your cravings. Go ahead, grab your potatoes, your salted herbs, and have fun!

Gnocchis aux herbes salées du Bas-du-Fleuve_web

Preparation

30 to 40 min

Cooking

10 to 12 min

Servings

Ingredients

4 medium Russet potatoes, cooked and mashed
1 to 2 cups 00 flour
1 egg
2 tsp salted herbs from Bas-du-Fleuve (wet)
2 to 3 tbsp butter
Grated parmesan to taste

Gnocchis aux herbes salées du Bas-du-Fleuve-2_web

Preparation

1. Preparing the dough:

In a large bowl, mix the mashed potatoes with the egg and salted herbs from Bas-du-Fleuve.
Add 1 cup of flour at first and incorporate it gently. Continue adding flour, little by little, until you get a soft dough that no longer sticks to your hands. The amount of flour may vary depending on the moisture content of the potatoes.

2. Shaping the gnocchi:

On a lightly floured surface, take a portion of dough (about the size of a golf ball) and roll it into a long rope about 2 cm in diameter.
Once the rope is formed, cut it into pieces about 2 cm long with a knife or dough cutter.
If you want to add a traditional texture, take each piece and roll it lightly over the tines of a fork. This step creates small grooves that help better hold the sauce. If you prefer, you can also simply leave the gnocchi as little pillows.

Tip: To prevent the gnocchi from sticking together before cooking, sprinkle them lightly with flour and place them on a floured surface while waiting to cook.

3. Cooking the gnocchi:

Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water in small batches to prevent them from sticking together.
The gnocchi are cooked when they float to the surface, which takes about 2 to 3 minutes. Remove them from the water with a slotted spoon and drain.

4. Pan-frying the gnocchi (how to prevent the butter from burning):

In a large skillet, melt 2 to 3 tablespoons of butter over medium heat.
A trick to know when the butter is ready without burning it is to wait until it stops “talking,” as Mélanie Germain says! This means it sizzles at first as it releases moisture, but once it stops sizzling, it’s a sign that the butter is hot and ready to pan-fry without risk of burning.
If you see the butter starting to brown too quickly or smoke, reduce the heat to prevent it from burning. You can also add a drizzle of olive oil to increase the smoke point of the butter, which will slow down the browning process.

5. Pan-frying:

Once the butter has “finished talking,” add the drained gnocchi in a single layer to the skillet.
Brown them for about 4 to 5 minutes, turning them halfway through so they’re crispy and golden on each side. The contrast between the crispy exterior and the soft interior is what makes pan-fried gnocchi so delicious.

6. Finishing:

Once the gnocchi are nicely browned, sprinkle generously with grated parmesan and serve immediately. If you have dehydrated salted herbs, don’t hesitate to add a little!

Additional Tips

Shaping the gnocchi: For the gnocchi to have the right texture, avoid overworking the dough. Dough that’s kneaded too much risks producing hard gnocchi instead of soft ones.
Keeping the butter under control: If you’re not familiar with the sizzling of butter, use your senses: if the butter starts to brown too quickly or smoke, it’s time to reduce the heat or remove the pan from the heat for a few moments.

With these tips, you should get golden, fragrant, and perfectly pan-fried gnocchi. Enjoy!

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