Savoring Spring: An Unforgettable Campfire Feast with Creamy Fiddlehead Soup and Grilled Halibut

There’s nothing quite like the invigorating crispness of spring air combined with the inviting aroma of a crackling campfire. This delightful culinary experience sets the stage for a simple yet elegant meal, centered around the ephemeral beauty of fresh, seasonal ingredients. Imagine a light and fresh, creamy fiddlehead soup, where each spoonful perfectly encapsulates the delicate, earthy essence of these unique spring ferns. This vibrant starter paves the way for a robust main course: tender, flaky halibut, quickly grilled to perfection and crowned with a melting knob of fragrant herb butter. Accompanying this feast, a vibrant charred radicchio and orange salad adds a tangy counterpoint. And what better way to kick off the outdoor cooking adventure than with a refreshing Aperol Spritz cocktail, sipped lazily while tending to the flames – whether over a roaring campfire, a reliable barbecue grill, or even a convenient stovetop grill pan.

Embracing the spirit of the season, we eagerly hosted our first campfire meal of the year this past April. After a long, quiet winter, the sheer excitement of cooking outdoors, surrounded by nature, was palpable. The snow had finally retreated, the sun shone brightly, and a subtle hint of green began to emerge along the roadsides and sun-drenched slopes – a true sign of rejuvenation. My dedicated campfire cooking companion, Sabina, and I had initially planned this special menu for Good Friday on the Easter weekend. However, unseasonably cold temperatures and unexpected threats of late spring snow forced us to wisely postpone our culinary celebration for a couple of weeks, allowing for truly perfect conditions.

Our chosen menu perfectly embodied a vibrant spring theme, making the warmer weather we eventually experienced all the more fitting. As is often the case with our culinary adventures, a delightful connecting thread wove its way through each course, and this time, it was the bright, zesty character of citrus. From the refreshing aperitif to the delicate dessert, a hint of lemon or orange elevated every dish, creating a harmonious and cohesive dining experience. This light, exceptionally flavorful, and visually appealing campfire meal isn’t just for spring; it’s a fantastic option to enjoy any time throughout the warm summer months, offering a unique blend of seasonal ingredients and rustic outdoor charm.

Campfire Cooking: A Light & Luxurious Spring Menu

Our carefully curated menu designed for a memorable outdoor dining experience, highlighting the best of spring flavors:

Aperitif Cocktail

Aperol Spritz – A bright and bubbly start to any gathering, perfect for setting a festive mood.

Soup Course

Cream of Fiddlehead Soup with Chive Toasts – Showcasing the delicate taste of spring’s wild harvest.

Salad Course

Grilled Radicchio with Oranges and Hazelnuts – A delightful balance of bitter, sweet, and nutty flavors.

Entrée

Grilled Halibut with Spring Herb Butter – Succulent white fish elevated by a fresh, aromatic compound butter.

Wild Rice and Mushrooms – A hearty and earthy accompaniment, cooked over the open flame.

Grilled Asparagus with Lemon Vinaigrette & Chopped Egg – Tender-crisp spears with a bright, zesty dressing.

Fresh Cherry Tomato Salad – A simple yet vibrant salad, celebrating the natural sweetness of ripe tomatoes.

Dessert

Lemon Mousse with Crispy Krumkake Cookies – A light, tangy, and refreshingly sweet conclusion to our feast.

Crafting the Perfect Aperol Spritz Cocktail for Your Campfire Evening

The Aperol Spritz is the quintessential aperitif, its vibrant orange hue and effervescent nature perfectly capturing the joyful spirit of spring and summer. Light, refreshing, and just a touch bitter, it’s an ideal companion for a relaxed evening around the campfire. It’s incredibly easy to prepare, requiring just a few simple ingredients and minimal effort, allowing you to focus on enjoying the company and the ambiance.

Note: For accurate measurements, remember that 1 ounce is equivalent to 2 tablespoons (or approximately 30ml).

• 3 ounces (90ml) prosecco (a delightful Italian sparkling white wine)
• 2 ounces (60ml) Aperol (the iconic orange and herb Italian aperitivo liqueur)
• 1 ounce (30ml), or a generous splash, of club soda
• Ice cubes, to ensure a perfectly chilled drink
• A fresh orange slice for garnish, adding a touch of elegance and reinforcing the citrus theme

To prepare your Spritz, simply fill a glass halfway with ice cubes. Pour in the prosecco first, followed by the Aperol, and then top it off with a splash of club soda. Give it a gentle stir if desired, and then beautifully garnish with a fresh orange slice. It’s a simple formula for instant enjoyment and a fantastic way to begin your outdoor dining experience.

Soup Course: Creamy Fiddlehead Soup with Chive Toasts – A Taste of Spring

This exquisitely delicate green soup is a truly divine showcase for that eagerly anticipated spring specialty: fiddlehead ferns. These tightly furled fronds of young fern, resembling the scroll of a violin, are a fleeting seasonal delicacy, boasting a unique, slightly grassy, and earthy flavor. Since fresh fiddleheads were not yet available in our region – we often experience seasonal offerings a few weeks later than other areas – we happily relied on a stash of blanched and frozen fiddleheads I had carefully preserved from a foraging trip in northern Alberta last year. The secret to highlighting the herbaceous, distinct flavor of these spring greens lies in keeping the preparation wonderfully simple.

For an elegant garnish, we carefully grilled a few of the raw, tightly furled fern fronds, adding a subtle smoky note and visual appeal. The remaining fiddleheads were gently simmered in a rich chicken stock, alongside a medley of aromatic diced onion and celery, allowing their natural flavors to meld beautifully. After a quick blitz with an immersion blender to achieve a velvety smooth consistency, and a final luxurious splash of rich cream, this comforting soup was ready to delight our palates. To further enhance this celebration of spring, we prepared chive toasts – thick slices of crusty baguette slathered generously with homemade mayonnaise (brightened with a squeeze of fresh lemon juice) and then adorned with a lavish blanket of the season’s very first, finely chopped chives. This particular treat holds a special place in Sabina’s heart, evoking fond childhood memories of spring in her native Switzerland.

Salad Course: Grilled Radicchio with Oranges and Hazelnuts – A Symphony of Flavors

Following the subtle elegance of the fiddlehead soup, we aimed to awaken our taste buds with a robust and dynamically flavored grilled salad. Our star ingredient for this course was some exquisite Treviso Radicchio, which I had sourced from the Italian Centre in Edmonton. The firm, elongated heads of Treviso radicchio are ideally suited for grilling; the intense heat imparts a beautiful char, which wonderfully softens their characteristic natural bitterness, transforming it into a more mellow, intriguing flavor. This distinct bitterness was masterfully balanced by the sweetness of char-grilled fresh orange slices and tender, sweet grilled onion chunks. A light, zesty citrusy vinaigrette – a simple emulsion of olive oil, fresh orange and lemon juices, a hint of Dijon mustard, and seasoned with salt and pepper – perfectly tied these elements together. It was a flavor marriage truly made in grilling heaven. Finally, a generous sprinkling of chopped toasted hazelnuts added a joyous, irresistible crunch and an earthy undertone, completing this flavorful and visually stunning composed salad.

Entrée: Grilled Halibut with Spring Herb Butter – A Coastal Delight Under the Stars

For our main course, we indulged in some truly magnificent halibut. These meaty chunks of snow-white, firm-fleshed fish, flash-frozen and freshly delivered to a local fishmonger, are indeed a pricey delicacy in our part of the world, but their exquisite flavor and texture make them an absolutely worthwhile splurge for a special occasion. We grilled these substantial fillets on a griddle directly over the dancing flames of the campfire. The cooking time ranged from 6 to 10 minutes per side, depending entirely on the thickness of the fish and the intense heat of our fire. The goal was to cook them just through, ensuring they remained incredibly moist inside and as tender as butter, flaking effortlessly with a fork.

Our secret weapon was a pre-prepared log of aromatic herb butter. This compound butter was richly laced with finely minced anchovy fillets (adding a savory depth without being overtly fishy) and bright lemon zest, then generously studded with a vibrant assortment of minced fresh herbs – some just peeking out of the garden beds, others freshly purchased. A thick, luxurious slice of this herb butter placed atop each warm halibut steak served as a crowning glory. As the heat of the freshly grilled fish gently enveloped it, the butter slowly softened and melted, forming a delicate, fragrant glaze over every bite, infusing the halibut with its complex, herbaceous aroma and flavor. We served this exquisite halibut alongside a rustic wild rice pilaf, generously studded with savory grilled mushrooms and onions. Complementing these were tender-crisp grilled asparagus spears, lightly drizzled with a bright lemon vinaigrette and sprinkled with chopped hard-boiled egg for added texture. A simple yet refreshing side salad of fresh cherry tomatoes, dressed lightly with olive oil, completed this unforgettable outdoor dining experience.

Recipe for Grilled Halibut with Spring Herb Butter

This recipe provides the perfect balance of fresh flavors to complement the rich taste of halibut, making it an ideal choice for grilling over an open fire or on your barbecue.

• ½ cup (115gms) salted butter, softened to room temperature for easy mixing
• 2 anchovy fillets, very finely minced to integrate seamlessly
• Zest of half a lemon, for a bright, citrusy lift
• ¼ teaspoon freshly ground black pepper, to taste
• ½ cup assorted minced fresh herbs, leaves only (consider a vibrant mix like chives, parsley, dill, tarragon, chervil, thyme, basil, sorrel, oregano. Avoid stronger-flavored, woody-stemmed herbs like rosemary or sage, or use them very sparingly to prevent overpowering the delicate fish.)
• 4 halibut steaks (approximately 6-8 oz. each), for generous servings
• Olive oil, salt, and pepper, for seasoning the fish before grilling

Begin by preparing the herb butter. In a small bowl, mash the softened butter with a fork until smooth. Incorporate the finely minced anchovy fillets, lemon zest, and black pepper, mixing thoroughly. Then, gently fold in the assorted minced fresh herbs until well combined. Scrape the butter mixture onto a piece of parchment paper or plastic food wrap. Shape it into a neat log, then roll it tightly in the paper and twist the ends to seal. Chill the log in the refrigerator for at least 30 minutes, or until firm. This butter can be made a day in advance and stored in the fridge. For longer storage, it can also be frozen; simply remove it from the freezer about 30 minutes before you plan to slice it.

When ready to cook, pat the halibut steaks thoroughly dry with paper towels – this helps achieve a better sear. Lightly rub each steak with olive oil and season generously with salt and freshly ground black pepper. Grill the halibut directly over hot coals or on a barbecue grill for approximately 3 to 4 minutes per side, or until the fish is just cooked through, opaque, and tender. Cooking times will vary based on fish thickness and grill heat, so keep a close eye on it. Immediately upon removing the halibut from the grill, cut a thick slice of the chilled herb butter from the log and place it directly on top of each piece of hot fish. The residual heat from the halibut will gently melt the butter, creating a luscious, aromatic glaze that enhances every bite. Any extra herb butter can be stored in the fridge and makes a wonderful addition to other grilled or fried meats, boiled potatoes, or steamed vegetables.

Dessert: Lemon Mousse with Crispy Krumkake Cookies – A Sweet Farewell

Our memorable citrus-themed spring campfire cookout concluded with a dessert that was both light and invigoratingly tangy – a truly wonderful ending to our al fresco feast. We had prepared a bright and zesty lemon curd ahead of time, taking a clever step to grill the lemons first, which intensifies their juiciness and adds a subtle smoky note to the curd. After chilling, this vibrant lemon curd was gently folded into a heap of freshly whipped cream, creating a delightfully airy and luscious mousse. To serve, each portion was crowned with another dollop of light whipped cream, a delicately grilled lemon slice (adding a touch of sophisticated garnish and flavor), and a scattering of fresh berries for a burst of color and sweetness. Alongside, we offered a couple of freshly baked crispy krumkake cookies – thin, rolled Norwegian waffle cookies – providing a delicate crunch that perfectly complemented the smooth mousse. Sitting by the fire, watching the twilight deepen into night, with the flames still crackling softly, and savoring this heavenly dessert was, quite simply, sheer perfection.

Cream of Fiddlehead Soup with Chive Toasts

Margaret Bose Johnson

A delightful taste of spring captured in every spoonful. This light and creamy soup beautifully showcases the delicate, herbal flavor of fresh green fiddlehead ferns. For a perfect textural contrast and added spring touch, serve it with crunchy toasts piled high with the season’s first fragrant chives.

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Soup

Cuisine Canadian

Servings 4

Equipment

• ▢
  Immersion blender or regular blender

Ingredients

 

• ▢ 8 ounces (225gms) blanched fiddleheads, fresh or frozen
• ▢ 1 tablespoon butter
• ▢ 1 medium onion, diced
• ▢ 1 stalk celery, diced
• ▢ ¾ teaspoon fine sea salt
• ▢ ¼ teaspoon white pepper
• ▢ 3 cups (720ml) chicken or vegetable broth
• ▢ ½ cup (120ml) whipping cream/heavy cream

for the chive toasts

• ▢ slices of baguette or other favorite bread
• ▢ mayonnaise
• ▢ chopped fresh chives

Instructions

 

• In a large saucepan, melt the butter over medium heat. Add the diced onion and celery, and sauté until they become translucent and softened, which should take about 3 to 4 minutes. Be careful not to let them brown.
• Stir in the blanched fiddleheads, fine sea salt, and white pepper. Continue to cook for another 2 to 3 minutes, allowing the flavors to meld. Carefully select and remove 4 of the most attractive fiddleheads from the pan and set them aside; these will be used as a fresh garnish for the finished soup.
• Pour in the chicken or vegetable broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer, partially cover the saucepan with a lid, and let the soup cook for 15 minutes, allowing all the flavors to deepen.
• Carefully blend the soup directly in the saucepan using an immersion blender until it reaches a wonderfully creamy and smooth consistency. Alternatively, if using a regular blender, transfer the hot soup in batches. When blending hot liquids, always ensure the lid is securely covered with a tea towel and held down firmly, as the steam can cause the lid to pop off.
• Return the soup to the stove if transferred. Stir in the whipping cream or heavy cream and gently simmer for just one additional minute to fully reheat the soup and incorporate the cream.
• To serve, ladle the creamy fiddlehead soup into individual bowls. Garnish each serving with one of the reserved fiddleheads. Pair this exquisite soup with the freshly prepared chive toasts for a truly delightful spring meal.

To make the chive toasts:

• Toast your baguette slices or preferred bread until golden and crisp. While still warm, spread each piece generously with a thick layer of mayonnaise. Then, thinly slice fresh chives and pile them high on top of the mayonnaise, ensuring they completely cover the surface for a vibrant burst of flavor and color.

Notes

For detailed information on how to properly clean and blanch fiddlehead ferns, essential for safety and optimal flavor, please refer to this informative post.

If fresh fiddlehead ferns are not accessible in your area, or if you’re cooking outside of their short season, you can easily substitute them with defrosted baby peas in this recipe. This alternative will still yield a wonderfully delicious and vibrant spring-inspired soup.

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