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

Laqué au sirop d’érable

• 1 cup sake
• 1/2 cup maple syrup (preferably very dark syrup for its strong flavour)
• 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

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.