2019-04-01 Taste and Travel International

SERVES 4

Trout, Asparagus and Fiddlehead

Salad with Quail Egg and

Louis d’Or Cheese

U'a΅€DHZH€€'#'‡Uƒ#Ha‡, chef at the Fairmont

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1 MIX together the trout,

lemon juice, mustard, olive

oil, herbs and green onion.

Season to taste.

2 COOK the fiddleheads

for 3 minutes in boiling

salted water, then transfer

to another pot of boiling

salted water. Cook again

for 3 to 4 minutes until

tender. Cool in an icy bath

of water, then drain.

3 MIX the sliced asparagus

with the cooked

fiddleheads and season

with some balsamic

vinaigrette, salt and

pepper.

4 DIVIDE the salad between

four plates, add the trout

mixture and then top with

the quail eggs. Drizzle

extra balsamic vinaigrette

to your taste.

Steelhead Trout Fillet

280 g, coarsely chopped

Lemon Juice 20 ml

Parsley finely chopped,

2 tsp

Chives finely chopped,

2 tsp

Green Onion chopped,

2 tsp

Grainy Mustard 2 tsp

Olive Oil 1 tsp

Asparagus 500 g,

medium spears, finely

sliced

Fiddleheads 500 g,

cleaned and rinsed

Salt and Pepper to taste

Balsamic and Olive Oil

Vinaigrette 125 ml

Quail Eggs 4, poached

for 1.25 minutes

Louis d’Or Cheese

30 g shaved (or substitute

Parmesan)

PHOTO THIS

SPREAD

Nacarat

cocktail bar.

34 TAST E&^ TRAVEL INTERNATIONAL^ APRIL–JUNE 2019

LODGINGS

C A N A D A

FAIRMONT QUEEN ELIZABETH

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