Not all maple syrups are alike! We love using moderate amounts of organic pure maple syrup to naturally sweeten our smoothies, baked goods and dishes. Life got a little sweeter when Escuminac asked us to develop a recipe that features their 3 unique harvests of maple syrup with distinct flavour profiles and sweetness.
We had some fun finding a way to subtly incorporate all 3 harvest of maple syrup on one plate. The Late Harvest maple syrup has the thickest texture that made it perfect for caramelizing the onions and brussel sprouts. We coupled the Extra Rare maple syrup with apple cider vinegar for a cleansing salad dressing. Finally, the Great Harvest maple syrup perfectly glazes a beautiful baked filet of arctic char.
This recipe will be sure to please your guests at your next dinner party and leave your taste buds wanting more. For the full details, grab the recipe below!
Prep time: 15 minutes
Cook Time: 30 minutes
Total time: 45 mins
Makes: 2-3 dishes
For the fish:
* 0.5 kg filet of Arctic Char
* 1 clove of garlic
* 1/8 cup avocado oil
* 1/8 cup Great Harvest Maple Syrup
* salt & pepper to taste
* 1 scallion for topping
For the Brussel Sprouts:
* 1 lb of Brussel sprouts
* 2-3 tbsp of avocado oil
* 1 tbs of Late Harvest Maple Syrup
* 1/2 tsp of garlic powder
* salt & pepper to taste
For the salad:
* Mixed greens
* Shaved almonds for topping
* 3 tbs of EVOO2 tbs of Apple Cider Vinegar
* 1 table spoon of Extra Rare Maple Syrup
* Salt & pepper to taste
Sourdough with EVOO & Yellow Birch Syrup
* 3 tbs of Organic EVOO
* 1 tbs of Pure Organic Yellow Birch Syrup
* Sourdough bread for dipping
1️⃣ Preheat the oven to 350F. Meanwhile, halve and remove the stem of all brussel sprouts. Place them in a mixing bowl and add the avocado oil, late harvest maple syrup, garlic powder, salt and pepper. Mix thoroughly and transfer onto a baking sheet.
2️⃣ Place the arctic char filet on a separate baking sheet. In a small bowl, use a whisk to vigorously mix the avocado oil, minced garlic, great harvest maple syrup, salt and pepper. The sauce should become thick. Pour half the sauce on the arctic char and use a brush to distribute evenly.
3️⃣ Pop the brussel sprouts in the oven. At the 5 minute mark, add the arctic char in the oven.
4️⃣ Chop the scallions finely and set aside. Cut the onion into quarters and peel the layers apart. At the 15 minute mark, add the onions to the brussel sprouts and toss before returning in the oven for another 15 minutes.
5️⃣ While the fish and sprouts bake, add your mixed greens to a large bowl. In a small bowl, whisk together the EVOO, apple cider vinegar, Extra Rare Maple Syrup, salt and pepper. Pour onto the salad, mix and top with shaved almonds.
You’re ready to serve! Enjoy!