The tannic acidity of the berries cuts through the char’s natural fats, and the spruce buds give it earthy, smoky flavour.
Number of servings : 8
Cooking time: 20
Type of meal : | Condiments | Condiments
Special diet :
6 tbsp + 2 tsp (100 mL) grape-seed oil
1 shallot, finely diced
6 spruce buds (or 6 juniper berries)
2 sprigs of fresh thyme
1 small, finely diced preserved lemon
¾ cup + 2 tbsp (200 mL) Guinness stout beer
6 tbsp + 2 tsp (100 mL) white balsamic vinegar
1 cup (250 mL) partridgeberries (or cranberries)
Sea salt, to taste
In a heavy-bottomed saucepan, heat 1 tbsp (15 mL) of the oil on medium-high heat; add shallots and spruce buds. Sauté until shallots are translucent and start to turn golden brown, about 1 minute. Add thyme leaves and preserved lemon, stirring for 10 seconds. Add beer, vinegar and partridgeberries; bring to a simmer; stir in remaining grape-seed oil. Remove from heat and let steep 7 minutes. Remove spruce buds with slotted spoon. Season sauce with sea salt, to taste.