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Gastronomy

Chef(s) James STEARNS (Les Victorines du Lac) offer(s) you the following appetizer:

Filet of lake trout with morels and fiddleheads

Ingredients:

  • 2 fillets of lake trout
  • salt and pepper
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 shallots, finely diced
  • 6 morel mushrooms
  • ½ cup white wine
  • ½ cup 35% cream
  • Some fiddleheads

Methods:

  • Season fish fillet with salt and pepper. Sear trout in butter and olive oil. Place in 350 degrees oven for 5 minutes until fish is cooked. Remove fish and reserve. Add shallot and meshrooms to pan, sauté until tender. Geglaze pan with white wine and reduce by half. Add 35% cream and reduce until lightly thickened.
  • Place trout on plate surround with sauce and garnish with fiddleheads.



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© Hôtellerie Champêtre 2001-2010     
Ministère du Tourisme    Quebec Resorts & Country Inns
receives financial support
from Tourisme Québec


Hôtellerie Champêtre
1255 rue University, bureau 430
Montréal (Québec)
H3B 3B6

Printed on: Friday, September 3, 2010
Phone: 514 861-4024
Fax: 514 861-4032
Toll free: 1 800 861-4024
E-mail: info@hotelleriechampetre.com
Website: http://www.quebecfinestinns.com/