La Poissonnière
Courtesy of Chef Ketty Pichaud – La Crêperie Ker Breizh
Manitoba raised trout is delicately flavoured and tender, sourced from Ridgeland Aquafarms. Find it regularly at St. Norbert Farmers Market.
Ingredients
BUCKWHEAT FLOUR CRÊPE
4 cups buckwheat flour
4 cups water pinch of salt
LEEKS
2 large leeks, washed and thinly sliced crosswise
1 Tbsp butter pinch of salt
1/2 cup 33% cream
1 Tbsp grated parmesan
2 Tbsp white wine
DILL AND LEMON SAUCE
juice from one lemon
1/2 cup 33% cream
one handful of dill salt and pepper
SMOKED TROUT
1 generous sized fillet of fish
Method
BUCKWHEAT FLOUR CRÊPE
Mix all the ingredients together adding the water slowly.
LEEKS
1. In a large skillet melt butter on medium heat.
2. Add leeks and cook for 2 minutes.
3. Add the wine, cover and reduce heat to low heat for 10 minutes.
4. Stir in cream and parmesan, cook for 2 more minutes.
5. Add salt and pepper.
6. Strain the sauce, and transfer into a small bowl to portion each crêpe.
DILL AND LEMON CREAM
Whisk the cream with lemon once it is firm add the dill and salt and pepper.
SMOKED TROUT
Slice the trout into slices to top each crêpe. More slices can be added inside as desired.
ASSEMBLY
1. Prepare crêpes.
2. Transfer one crêpe to a plate.
3. Fold the crêpe into a triangle.
4. Flip the leeks upside down in the center of the crêpe.
5. Add good pieces of smoked trout on the crêpe.
6. Add dill and lemon cream, using two spoons to create quenelles.
Yield 4-6 crêpes