If you like a dry martini made with gin, youre going to love this one!
Im not sure why juniper berries arent more popular here in the United States.
If you like gin, youre experiencing the juniper berries at their most aromatic.
The olive sauce
Starting with the sauce.
Pimento stuffed green olives were my go-to for this sauce, and sour cream the base.
It was simple and very flavorful.
For this incarnation, I added the crushed juniper berries, and it was really tasty.
When fresh, they are firm but easily crushed into a soft consistency.
To keep the saturated fat lower here, I used a fruity extra-virgin olive oil.
you could substitute white wine or just plain water for the spirits if need be.
Quick and easy
We enjoy this dish for its unique and unexpected flavor which really enhances the fish.
Its quick to put together, uses few ingredients, and is perfect for a weeknight or company.
Dinners almost ready, now, whos going to make the martinis?
Crush the berries well in a mortar and pestle, or in a small food processor.
Check the haddock filet for bones.
Drizzle the haddock with the olive oil, both sides, then season with salt and pepper.
Sprinkle the top with the crushed berries, top with the shallots.
Mix together the lime juice and gin and drizzle over the fish, then the honey.
Cover tightly with foil and pop in the preheated oven for about 20 minutes.
Thin with as much lime juice asyou like.
), and top with the sauce or serve on the side.
A bit of paprika and a little fresh parsley livens up the color as well.
In a shaker, combine the gin, vermouth, and brine.
Add ice and gently shake.
Chill your martini glass as above and let sit while you make the cocktail.
In a shaker, combine the kombucha, brine, and bitters.
Add ice and gently shake.
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