Maple Syrup-Soy Sauce Lacquered Trout Fillets with a Crunchy Maple Vinegar-Mustard Salad


Fish and Seafood / Main-Course Salads

Truite Web 1200x900px
Metric Imperial

Ingredients

Laqué au sirop d’érable

  • 1 cup sake
  • 1/2 cup maple syrup
  • 1 cup soy sauce
  • Corn starch, as needed
  • Water, as needed

Salade de légumes croquants

  • 1 zucchini, halved lengthwise
  • 1 carrot, halved lengthwise
  • 8 asparagus
  • 1 cucumber, halved lengthwise
  • 4 green onions
  • 10 snow peas
  • 2 cups arugula

Vinaigrette

  • 4 tbsp maple vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp Moutarde de Meaux (or an old-style, grainy mustard)
  • 1/2 cup canola oil

Filets de truite

  • 4 trout fillets, skinless

Method

Maple Syrup Lacquer

  1. Pour the sake and maple syrup into a saucepan, bring to a boil, then flambé. Add the soy sauce and boil 5 minutes. Dissolve the corn starch in a little water. Add to lacquer, thickening it slightly as you bring it back to a boil. Turn off heat, and set lacquer aside.

Crunchy Vegetable Salad

  1. Cut the zucchini, carrot, asparagus, cucumber, green onions, and snow peas on the diagonal into pieces 2 mm (about 1/8 in) thick. Prepare the vinaigrette in a bowl by whisking the maple vinegar, Dijon mustard, Meaux (or old-style) mustard, and oil. Drizzle lightly over the vegetables and allow to marinate for about 20 minutes before adding the arugula. Adjust the seasoning, if needed. Set aside.

Trout Fillets

  1. In a skillet, sear the trout fillets (bone side) over high heat until nicely coloured. Pour a little lacquer on each side and flip. Turn off heat.

Presentation

  1. Arrange the salad in each plate, and place fillets on top.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Arnaud Marchand

Chef

Fish and Seafood Recipes

Main-Course Salads Recipes

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.

Hundreds of Delicious Recipes

Maple is a special addition to any recipe, from appetizer to dessert. Find one that’s perfect for you or your occasion!