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

Name: Maple Syrup-Soy Sauce Lacquered Trout Fillets | Maple from Canada
Total time: 50 min
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

maplefromcanada.ca

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.

View full recipe on maplefromcanada.ca

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at maplefromcanada.ca.

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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