Lac-Beauport : 1021, Boulevard du Lac, Lac-Beauport, QC G3B 0X1
Sainte-Foy : 1240 Autoroute Duplessis, Québec, QC G2G 2B5
Aéroport de Montréal : 975 boul. Roméo-Vachon N, Saint-Laurent, QC H4Y 1H6
Trois-Rivières : 3965 Rue Bellefeuille, Trois-Rivières, QC G9A 6K8
Blainville : 1345 Boulevard Michèle-Bohec, Blainville, QC J7C 0M4
Quartier du Petit Champlain : 40 Rue du Marché-Champlain, Québec, QC G1K 4H3
Number of people: 2
Preparation time: 30 minutes
Cooking time: 20 minutes
SMOKED SOUR CREAM:
½ cup 14% sour cream
¼ cup fresh dill (chopped)
Method:
Start the smoker with the chips.
In an oven-safe container, add the sour cream and place it in the smoker, lower the heat to minimum to not heat the sour cream and smoke it for 15 minutes.
Remove from the smoker and, using a rubber spatula, remove the cream and transfer it to a dish. Add the fresh dill and mix gently to hide the dill well in the cream.
Reserve until use.
ROASTED TROUT:
2 trout fillets, about 6-7 ounces
20 ml of vegetable oil
Archibald smoked fleur de sel or your choice
Labrador tea hopped pepper
1 foccacia bread with herbs
Method:
In a skillet, pour the oil and heat so that it is piping hot.
Season the trout fillets with the fleur de sel and the hopped pepper.
Place the fillets in the hot pan skin side down and cook over medium heat to roast and let the heat penetrate the flesh. Cook for 6-8 minutes.
Cut the bread in half, cook it in the pan to lightly brown them.
SIDE:
1 lemon (zest)
2 tbsp of mullet caviar
Dressing:
Spread sour cream over foccacia buns.
Remove the skin from the trout and place on the two foccacias halves.
Add the smoked sour cream over the trout.
Add the mullet caviar and some lemon zest.
Enjoy your meal !
Food and beer pairings:
Enjoy this dish with a good and fresh Désirée!
Summary of ingredients needed:
