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Experience our new Distillery & Brewery concept at 280 Saint-Georges St. in downtown Trois-Rivières!

Experience our new Distillery & Brewery concept at 280 Saint-Georges St. in downtown Trois-Rivières!

Recipes

Brook trout cooked on a cross

Ingredients

  • 2 large brook trout
  • 1 cup of Canopée gin
  • 2 tablespoons of maple sugar
  • 1 tablespoon of salt
  • 1 tablespoon of black peppercorns
  • 1 tablespoon of fresh or dehydrated balsam fir needles

Steps

  • Get a fire going to create a good amount of burning coals.
  • From a cross out of green alder branches.
  • Use a mortar and pestle to grind the dry ingredients.
  • Clean the trout, then season them inside and out.
  • Place the trout on the alder branches and tie them in place using thin roots or string.
  • Set up the trout facing the coals, moistening them with gin every 15 minutes using a pine or cedar branch.
  • Leave them to cook for about an hour.

Servings: 2 to 4
Prep time : 15 minutes
Cook time : 1 hour

Recipe by Jean-Philippe Leclerc

Canopée

Dry gin

Dry forest gin with notes of balsam, wood and light smoke inspired by Québec nature.