Rainbow trout poached in Blonde de Chambly with marinated asparagus and a milkweed gribiche sauce
Serves 4
Blonde de Chambly Broth
Ingredients
1 carrot, julienned
1 stalk celery, julienned
1 small onion, quartered
½ cup Blonde de Chambly
2 cups cold water
10 coriander seeds
5 bay leaves
5 allspice berries
2 large rainbow trout filets
Directions
- Pour beer and water into a frying pan and add vegetables and spices
- Bring to boil, remove julienned vegetables and set aside
- Add trout and simmer for four minutes (if broth does not cover trout, turn the filets halfway through cooking)
- Remove fish and set aside
Marinated Asparagus
Ingredients
1 shallot, chopped
¼ cup white vinegar
1 cup Blonde de Chambly
Salt/pepper
1 cup oil
1 bunch asparagus, blanched
Directions
- In a bowl add vinegar, salt, and pepper, and whisk until the salt dissolves (the pepper will not dissolve)
- Add beer and gradually add oil in a slow, steady stream
- Add shallots
- Pour marinade over asparagus and marinate at least two hours (or overnight)
Milkweed Gribiche Sauce
Ingredients
3 hardboiled eggs, whites julienned, yolks set aside
1 tsp. Dijon mustard
1 tbsp. white wine vinegar
1 cup oil
10 milkweed pods, quartered
2½ tbsp. Blonde de Chambly
½ bunch parsley
Directions
- In a food processer, blend egg yolks with mustard and vinegar
- While blending, add oil in a slow, steady stream
- Pour mixture into a bowl, add milkweed, parsley, beer, and julienned egg whites
- If you cannot find milkweed, substitute 2 tbsp. well-drained capers (add at same time as vinegar)
Assembly
- Arrange 5 asparagus stalks on each plate
- Place trout on top of asparagus
- Pour 2 tbsp. sauce over trout
- Garnish with julienned vegetables and your choice of fresh herbs
source: Hugo Larouche, Fourqeut Fourchette Palais des Congrès de Montéal
