Maple Syrup-Soy Sauce Lacquered Trout Fillets | Maple from Canada

Name: Maple Syrup-Soy Sauce Lacquered Trout Fillets | Maple from Canada
Ingredients: 250 ml (1 cup) sake; 125 ml (1/2 cup) maple syrup (preferably very dark syrup for its strong flavour); 250 ml (1 cup) soy sauce; Corn starch, as needed; Water, as needed; 1 zucchini, halved lengthwise; 1 carrot, halved lengthwise; 8 asparagus; 1 cucumber, halved lengthwise; 4 green onions; 10 snow peas; 50 g (2 cups) arugula; 60 ml (4 tbsp) maple vinegar; 18 g (1 tbsp) Dijon mustard; 15 g (1 tbsp) Moutarde de Meaux (or an old-style, grainy mustard); 125 ml (1/2 cup) canola oil; 4 trout fillets, skinless

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A dish designed by Arnaud Marchand. Using maple syrup for the trout and maple vinegar for the salad dressing results in divine contrasts of flavour and texture.

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Ingredients

250 ml (1 cup) sake
125 ml (1/2 cup) maple syrup (preferably very dark syrup for its strong flavour)
250 ml (1 cup) soy sauce
Corn starch, as needed
Water, as needed
1 zucchini, halved lengthwise
1 carrot, halved lengthwise
8 asparagus
1 cucumber, halved lengthwise
4 green onions
10 snow peas
50 g (2 cups) arugula
60 ml (4 tbsp) maple vinegar
18 g (1 tbsp) Dijon mustard
15 g (1 tbsp) <em>Moutarde de Meaux</em> (or an old-style, grainy mustard)
125 ml (1/2 cup) canola oil
4 trout fillets, skinless