This text is part of the special Pleasures notebook
Cooking something other than hot dogs on the stove yourself? Absolutely. In Hooked. Adventures and wild cuisine, which will be released in bookstores on November 8, chef Jean-Philippe Leclerc offers recipes designed to be cooked outdoors, anywhere by the fire, or at home, on the stove or in a traditional oven. Its recipes accompany the adventure stories written by Fred Campbell, founder of Hooké, a company that promotes the outdoors, hunting and fishing done responsibly and ethically. From Nunavik to British Columbia, via the Laurentides wildlife reserve, the stories and recipes brought together in this hybrid work simply make you want to go on an adventure, a saucepan in your backpack! Here is a recipe from the book.
For 4 people
Ingredients
Salmon
4 salmon fillets with skin (around 120 g each)
45 ml (3 tbsp.) olive oil
1 clove of garlic
1 sprig of fresh thyme
Salt and freshly ground black pepper
Chimichurri sauce
250 ml (1 cup) chopped Italian parsley
125 ml (½ cup) chopped dill
125 ml (½ cup) chopped mint
60 ml (¼ cup) chopped oregano
2 French shallots, chopped
3 cloves of garlic, chopped
1 small red pepper, seeded and chopped
Zest and juice of 1 lemon
30 ml (2 tbsp.) red wine vinegar
250 ml (1 cup) olive oil
5 ml (1 tsp) Espelette pepper or smoked paprika
Salt and freshly ground black pepper
Preparation
Salmon steak
1. Before cooking, remove the salmon steaks and let them cool for 15 minutes.
2. In a hot pan, heat the olive oil and place the salmon fillets flesh side down. Add the garlic and thyme. Cook for 3 minutes, turn the fish over, season and continue cooking for 3 more minutes. Set aside and let sit for 2 minutes.
3. Top with chimichurri sauce (recipe below) and serve with grilled vegetables or a fresh salad.
Chimichurri sauce
1. In a bowl, put all the ingredients and mix well.
Note
Chimichurri sauce can be prepared well in advance, but it must be kept refrigerated. Ideally, consume it the same day or the next day.
Hooked. Adventures and wild cuisine
Fred Campbell, with recipes by Jean-Philippe Leclerc, KO éditions, Montreal, 264 pages
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