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Layered trout:

• 4 trout filets (6 oz each) 
• 1 leek, finely chopped
• 1/4 cup white wine
• Salt and pepper

Cut each trout filet in three sections and layer them alternately with the chopped leek.  Add white wine, salt and pepper.  Cook in foil at 350°F until pink (10 to 15 min.).

Cream sauce :

• 2 dry shallots, finely chopped
• 1/4 cup white wine
• 3 cups 35% cream
• 3 tsp fresh chive, chopped
• 100 g lobster meat
• Salt and pepper

Sautee dry shallots in a pan, deglaze with wine, add cream.  Let reduce until creamy.  Add chopped chives and lobster meat.  Season with salt and pepper.

Seafood:

• 4 U-10 scallops
• 4 giant shrimps (8-12)
• Oil
• Butter
• Garlic flower

Quickly cook scallops and shrimps in the oil and butter and add garlic flower.  Keep warm.

Presentation:

Place the trout on a nest of wild rice.  Cover with cream sauce.  Top with scallops and shrimps.  Served with vegetables in season.

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