Continuing from my last post, I was intrigued by the different mead cuvées offered by Bulles de Ruche. Each one derives its unique flavours and colour from the blossoms of the honey used for the wine. I wanted to create easy-to-make food pairings that would help accentuate these aromas, so that you can enjoy a convivial apéro or meal with friends!
This first dish is inspired by their flagship flavour, Linden (lime flower). The honey, from the ancient Forest of Halatte in Northern France, is collected by the Fourneaux family, who are third generation beekeepers. Sweet and effervescent, the palate displays notes of honey, thyme, rosemary, freshly cut grass, mint, and florals, and lime. It is light in alcohol (4.5%) and calories (45/100mL). It has a pretty pale green colour from the lime blossoms. It’s easy to drink and tastes like summer.
I wanted to play up the lime flavours and the summery aspect of it. The first thing that popped into my head was ceviche. This is a South American dish where raw seafood is cured in fresh citrus juice and spice, and served with vegetables, onions, salt, and cilantro. Paired with mead, this makes a perfect treat for a hot summer day.
Because you are using raw fish, you will want to ask your local fishmonger for sushi/sashimi-grade fish. If that is not available, you can (very lightly) cook your fish — just enough to change the colour of the outside of the fish, as the citrus will continue to “cook” it and you do not want to be left with something rubbery. This recipe makes enough for 2-4 people.
INGREDIENTS
200g medium size shrimp
200g white saltwater fish of your choice (I used cod)
6 limes, zested and juiced
A few spoonfuls of orange juice
1 jalapeño, finely chopped (if not available, replace with 1/2 green bell pepper and a pinch of cayenne)
1/2 red onion, thinly sliced
A few handfuls of radishes, thinly sliced
1 red or yellow bell pepper, chopped
A few vines of vine-ripened cherry tomatoes, halved
1 bunch cilantro, roughly chopped
Salt & pepper to taste
INSTRUCTIONS
- In a large container, add seafood, jalapeño, and onion. Immerse everything with lime juice and orange juice. Grind some fragrant black pepper on top. Cover container and put into the fridge for at least 30 minutes, up to 2 hours. You will notice that the fish will look cooked after half an hour. It is not a problem if the mixture is left for more than 2 hours, the fish will just be more “cooked” and somewhat pickled.
- Take out of the fridge and mix the rest of the ingredients. You probably won’t need to add salt (especially if you are eating with chips), but I recommend adding more freshly ground black pepper.
- Serve with your favourite tortilla chips (mine were made with kale and spinach) and a glass or two of chilled Tilleul Bulle de Ruche. Enjoy!
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