Maple-Glazed Trout and Atoka Remoulade Recipe
Maple-Glazed Trout with Atoka Remoulade
Évalué 5.0 étoiles par 1 utilisateurs
Portions / Servings
2
Temps de préparation / Prep time
15 min.
Temps de cuisson / Cooking time
10 min.
This trout fillet, seared to perfection, is coated in a sweet and fragrant lacquer, combining maple syrup and lemon, evoking the fish-filled rivers of Quebec.
The atoka remoulade, studded with vibrant cranberries, celebrates the bounty of the forests and recalls Indigenous traditions. Each bite is a dance between land and water, a tribute to fishing.
Recipe from the series Les Recettes du Guerrier in collaboration with Bell Media, airing on Bell TV1 from February 19, 2025. Filmed at Parc de la Chute Montmorency in Quebec City.
Par / ByChef Peter
Ingrédients / Ingredients
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450g (1 fillet) trout or salmon with skin
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3 tbsp Tomahawk Blend
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250 ml maple syrup
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2 lemons
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1 bunch curly parsley, chopped
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1 celeriac
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3 tbsp mayonnaise
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1 tbsp Dijon mustard
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10 frozen cranberries (thawed and roughly chopped)
Instructions/ Directions
Coat the trout fillet with Tomahawk Blend using about half of the mixture (1.5 tbsp). Let rest for 15 minutes.
Meanwhile, in a small saucepan, mix 200ml maple syrup, the juice and zest of one lemon, and 1.5 tbsp Tomahawk Blend.
Over medium heat, reduce by one-third until the texture thickens (be careful not to turn the lacquer into overly thick caramel).
Remove from heat, then add a pinch of chopped parsley. Set aside.
CELERIAC REMOULADE WITH ATOKAS
Peel the celeriac and grate it using a mandoline (or a cheese grater) into a bowl.
Add the mayonnaise, Dijon mustard, the remaining maple syrup (50ml), the juice of one lemon, the rest of the Tomahawk Blend (1.5 tbsp), a generous handful of chopped parsley, and the cranberries.
Mix well, then let rest in the fridge for about 30 minutes.
COOKING THE FISH
In a non-stick pan, heat 1 tbsp salted butter over medium heat until it foams.
Sear the trout fillet flesh-side down for about 2 minutes, then flip to the skin side.
Reduce the heat to low for about 1 minute, then spoon the maple lacquer over the flesh (reserve 2 tbsp). Flip the fish flesh-side down again and cook for about 1 more minute.
When the trout fillet is cooked, plate the remoulade and place the trout fillet on top. Drizzle with the reserved lacquer.
Serve. Enjoy!