A classic Quebec dish pairing the delicate flesh of native brook trout with a pure maple syrup glaze, balanced with a splash of cider vinegar and a touch of mustard.
Ingredients
- 4 pieces fresh skin-on brook trout fillets
- 4 tbsp pure Quebec amber maple syrup
- 30 g unsalted butter (82% fat)
- 1 tbsp refined canola oil
- 1 tbsp Dijon mustard
- 1 tbsp artisanal apple cider vinegar
- 2 cloves fresh garlic cloves
- 1 tsp fine sea salt
- 1 pinch freshly ground black peppercorns
- 6 sprigs fresh chives
Method
- Thoroughly pat each fresh brook trout fillet dry with paper towels to remove all surface moisture from the skin.
- Using a sharp knife, lightly score the skin with 3 or 4 shallow diagonal cuts to prevent the fillet from curling as it heats.
- In a bowl, whisk together the pure amber maple syrup, Dijon mustard, cider vinegar, grated garlic cloves, fine salt, and freshly ground black pepper until smooth and emulsified.
- Heat the canola oil and a knob of unsalted butter in a cast-iron skillet over medium-high heat for 2 minutes, reaching about 175 °C, until the fat gently sizzles without smoking.
- Place the brook trout fillets skin-side down in the pan, then press down gently and evenly with a flexible spatula for 30 seconds to ensure full contact with the skillet.
- Cook over medium heat without moving the fillets for 4 to 5 minutes, until the skin is crisp and deeply golden, and the flesh has turned opaque two-thirds of the way up the sides.
- Gently flip the fillets flesh-side down, reduce the heat to low (around 140 °C), then pour in the maple syrup mixture and add the remaining unsalted butter directly to the skillet.
- Baste the fish continuously with the foaming maple butter using a spoon for 2 minutes, until the sauce reduces to a syrupy glaze and the internal temperature reaches 52 °C on a probe thermometer.
- Transfer the brook trout fillets to a warm serving platter and let rest for 2 minutes to allow the juices to settle, then spoon the pan reduction over the top and finish with finely minced fresh chives.
Nutrition
Per serving
- Energy
- 165 kcal
- Protein
- 5.18 g
- Carbohydrate
- 10.56 g
- Fat
- 11.26 g
- Fibre
- 0.18 g
- Calcium
- 16.41 mg
- Iron
- 0.13 mg
- Magnesium
- 5.01 mg
