Rainbow trout poached in Blonde de Chambly with marinated asparagus and a milkweed gribiche sauce


Serves 4 


Blonde de Chambly Broth


1 carrot, julienned

1 stalk celery, julienned

1 small onion, quartered

½ cup Blonde de Chambly

2 cups cold water

10 coriander seeds

5 bay leaves

5 allspice berries

2 large rainbow trout filets



  • Pour beer and water into a frying pan and add vegetables and spices
  • Bring to boil, remove julienned vegetables and set aside
  • Add trout and simmer for four minutes (if broth does not cover trout, turn the filets halfway through cooking)
  • Remove fish and set aside


Marinated Asparagus


1 shallot, chopped

¼ cup white vinegar

1 cup Blonde de Chambly


1 cup oil

1 bunch asparagus, blanched



  • In a bowl add vinegar, salt, and pepper, and whisk until the salt dissolves (the pepper will not dissolve)
  • Add beer and gradually add oil in a slow, steady stream
  • Add shallots
  • Pour marinade over asparagus and marinate at least two hours (or overnight)


Milkweed Gribiche Sauce


3 hardboiled eggs, whites julienned, yolks set aside

1 tsp. Dijon mustard

1 tbsp. white wine vinegar

1 cup oil

10 milkweed pods, quartered

2½ tbsp. Blonde de Chambly

½ bunch parsley 



  • In a food processer, blend egg yolks with mustard and vinegar
  • While blending, add oil in a slow, steady stream
  • Pour mixture into a bowl, add milkweed, parsley, beer, and julienned egg whites
  • If you cannot find milkweed, substitute 2 tbsp. well-drained capers (add at same time as vinegar)



  1. Arrange 5 asparagus stalks on each plate
  2. Place trout on top of asparagus
  3. Pour 2 tbsp. sauce over trout
  4. Garnish with julienned vegetables and your choice of fresh herbs


Recipe : Fourquet Fourchette Restaurant, fourquet-fourchette.com.