La Poissonniere

La Poissonnière

Manitoba raised trout is delicately flavoured and tender, sourced from Ridgeland Aquafarms. Find it regularly at St. Norbert Farmers Market.

Ingredients

Leeks

2 large leeks, washed and thinly sliced crosswise

1 Tbsp butter

pinch of salt

1/2 cup 33% cream

1 Tbsp grated parmesan

2 Tbsp white wine

Dill and Lemon  Sauce

juice from one lemon

1/2 cup 33% cream

one handful of dill

salt and pepper

Smoked Trout

1 generous sized fillet of fish

Buckwheat Flour Crêpe

See recipe on page 12

Method

Leeks

1.  In a large skillet melt butter on medium heat.
2.  Add leeks and cook for 2 minutes.
3.  Add the wine, cover and reduce heat to low heat for 10 minutes.
4.  Stir in cream and parmesan, cook for 2 more minutes.
5.  Add salt and pepper.
6.  Strain the sauce, and transfer into a small bowl to portion each crêpe.

Dill and Lemon  Cream

Whisk the cream with lemon once it is firm add the dill and salt and pepper.

Smoked Trout

Slice the trout into slices to top each crêpe. More slices can be added inside as desired.

Assembly

1.  Prepare crêpes.
2.  Transfer one crêpe to a plate.
3.  Fold the crêpe into  a triangle.
4.  Flip the leeks upside down in the center of the crêpe.
5.  Add good pieces of smoked trout on the crêpe.
6.  Add dill and lemon cream, using two spoons to create quenelles.

Yield 4-6 crêpes