Our Chefs' Recipes

Smoked trout fillets with herb gremolata

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Sylvain Dufour, Chef at the VÜ residence in Sherbrooke, took part in the Un festin pour les yeux competition, organized by Gordon Food Service. The goal? To present a delicious dish devoured first with the eyes, then savored bite by bite.

Constantly on the lookout for new flavors, Sylvain presented this elaborate recipe of smoked trout fillets with herb and pink peppercorn gremolata on a multigrain pilaf with dried cranberries, vegetable chiffonade two ways and passion fruit emulsion. A recipe as delectable as it is elegant and attractive.

The results of the competition will be unveiled in the spring issue of the Guide Solutions magazine published by Gordon Food Service. In the meantime, we wish Sylvain good luck, even if, for us, he is already the clear winner!

Sylvain wanted to share shared his recipe with you all so that you could also wow your family and friends. It’s time to put on an apron!

 

INGREDIENTS (serves 4)

SMOKED TROUT FILLETS

  • 4 trout fillets, skinned
  • 2 drops store-bought liquid smoke
  • 30 ml (2 tbsp) maple syrup

MULTIGRAIN PILAF WITH DRIED CRANBERRIES

  • 250 ml (1 cup) 7-grain rice blend
  • 375 ml (1 ½ cups) vegetable broth
  • 15 ml (1 tbsp) butter
  • 30 ml (2 tbsp) dried cranberries
  • 2 green onions, minced
  • salt and pepper to taste

VEGETABLE CHIFFONADE

  • 4 cups your choice of vegetables, cut into thin strips using a knife or mandoline slicer
  • 15 ml (1 tbsp) olive oil
  • salt and pepper to taste

PASSION FRUIT EMULSION

  • 250 ml (1 cup) store-bought passion fruit juice or puree
  • 250 ml (1 cup) 15% cream
  • salt and pepper to taste

HERB AND PINK PEPPERCORN GREMOLATA

  • 45 ml (3 tbsp) fresh parsley, chopped
  • 15 ml (1 tbsp) fresh basil, chopped
  • 15 ml (1 tbsp) fresh cilantro, chopped
  • 2 cloves garlic, finely chopped
  • 5 ml (1 tsp) pink peppercorns, crushed
  • sea salt or table salt

GARNISH

  • Fresh herbs and orange supremes

 

DIRECTIONS

  • Mix the liquid smoke and maple syrup, then brush the trout fillets with the mixture. Refrigerate.
  • In a pot, combine all the ingredients for the multigrain pilaf (except cranberries and green onions). Bring to a boil. Cover, reduce heat to medium and simmer for approximately 25 minutes. Once cooked, add the cranberries and green onions, then set aside.
  • For the gremolata, thoroughly mix all the ingredients and let stand to develop the flavours and aromas.
  • In a pot, pour in the passion fruit juice or puree and cream and reduce gently by half to allow the sauce to thicken. Emulsify the sauce using a whisk or hand blender.
  • In a pan, sauté the vegetable chiffonade with olive oil, then set aside.
  • Remove the trout fillets from the refrigerator and bake in the oven at 350 °F for 8 to 10 minutes until a pale pink colour is obtained.

 

PLATE PRESENTATION

Place the multigrain pilaf on the bottom of the plate and top with vegetable chiffonade, then add the trout fillet. Garnish the trout with gremolata and pour the passion fruit emulsion on top. Decorate your plate with fresh herbs and a few orange supremes.

 

 

Enjoy!

 

Sylvain Dufour

Chef at the residence

Find out more about fine cuisine at Le Groupe Maurice.

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