Rainbow trout poached in Blonde de Chambly with marinated asparagus and a milkweed gribiche sauce

Blonde de Chambly

Serves 4 


Blonde de Chambly Broth


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




Marinated Asparagus


1 shallot, chopped

¼ cup white vinegar

1 cup Blonde de Chambly


1 cup oil

1 bunch asparagus, blanched




Milkweed Gribiche Sauce


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 





  1. Arrange 5 asparagus stalks on each plate
  2. Place trout on top of asparagus
  3. Pour 2 tbsp. sauce over trout
  4. Garnish with julienned vegetables and your choice of fresh herbs


Recipe : Fourquet Fourchette Restaurant, fourquet-fourchette.com.