Maple Syrup-Soy Sauce Lacquered Trout Fillets with a Crunchy Maple Vinegar-Mustard Salad

Fish and Seafood / Main-Course Salads / Recipes with Maple Syrup / Recipes with Maple Vinegar

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Preparation Time:
Cooking Time:
4 portions
Metric Imperial


Laqué au sirop d’érable

  • 1 cup sake
  • 1/2 cup maple syrup (preferably very dark syrup for its strong flavour)
  • 1 cup soy sauce
  • Corn starch, as needed
  • Water, as needed

Salade de légumes croquants

  • 1 zucchini, halved lengthwise
  • 1 carrot, halved lengthwise
  • 8 asparagus
  • 1 cucumber, halved lengthwise
  • 4 green onions
  • 10 snow peas
  • 2 cups arugula


  • 4 tbsp maple vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp Moutarde de Meaux (or an old-style, grainy mustard)
  • 1/2 cup canola oil

Filets de truite

  • 4 trout fillets, skinless


Maple Syrup Lacquer

  1. Pour the sake and maple syrup into a saucepan, bring to a boil, then flambé. Add the soy sauce and boil 5 minutes. Dissolve the corn starch in a little water. Add to lacquer, thickening it slightly as you bring it back to a boil. Turn off heat, and set lacquer aside.

Crunchy Vegetable Salad

  1. Cut the zucchini, carrot, asparagus, cucumber, green onions, and snow peas on the diagonal into pieces 2 mm (about 1/8 in) thick. Prepare the vinaigrette in a bowl by whisking the maple vinegar, Dijon mustard, Meaux (or old-style) mustard, and oil. Drizzle lightly over the vegetables and allow to marinate for about 20 minutes before adding the arugula. Adjust the seasoning, if needed. Set aside.

Trout Fillets

  1. In a skillet, sear the trout fillets (bone side) over high heat until nicely coloured. Pour a little lacquer on each side and flip. Turn off heat.


  1. Arrange the salad in each plate, and place fillets on top.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Arnaud Marchand


Fish and Seafood Recipes

Main-Course Salads Recipes

Recipes with Maple Syrup

Recipes with Maple Vinegar

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.