Freshwater Aquaculture Association of British Columbia

Pemberton Emperor Trout

Ingredients:

• 1 emperor trout (also known as salmon trout')
• English spinach
• Bok choy
• 75 ml late harvest riesling
• 50 ml orange juice
• 20 ml light soy sauce
• 1 1/2 inch ginger
• finely chopped 1 clove garlic,
• Crushed fresh dill, to personal taste
• 30 ml pouring cream
• 250 gm unsalted butter, softened Olive oil

Cooking Directions:

1. Fillet the emperor trout and remove bone from fillet with pair of tweezers, cut into portions.
2. Pick and wash english spinach, removing any stems leaving only tender leaves.
3. Wash bok choy and finely slice stems leaving the leaves whole.
4. Prepare the beurre blanc by combining and reducing wine, orange juice, ginger, garlic and dill until about 40 ml of liquid is left. Add soy sauce and cream and bring to the boil.
5. Take off heat and whisk in softened butter in pieces, one at a time, only adding more when last piece has been incorporated. Season with mixed black pepper and salt.
6. Pan fry emperor trout in olive oil until flesh turns opaque to a translucent texture when parted slightly.
7. Saute english spinach and bok choy in a little butter and season, leaving a little crispness in bok choy stems.
8. Arrange bok choy and english spinach on plates, overlay the pan fried trout and garnish with the bcurre blanc and chopped fresh chives.