Gin and Maille Old Style Dijon Mustard marinated trout, asparagus tart, mustard sabayon & spring herbs

Recipe by: Chef Samuel Sirois, Bocuse d’Or Canada

Cuisine: Canadian

# of servings: 4



1 1⁄4 Tbsp. (10g) juniper berries
¾ Tbsp. (6g) black peppercorns
2 bay leaves
½ cup (100g) Kosher salt
1/3 cup (70g) brown sugar
2 Tbsp. (30 mL) St. Laurent Gin
¼ cup (60g) Maille Old Style Dijon Mustard
2 trout fillets, skin and bones removed


1. Combine berries, pepper and all dry ingredients in a large bowl.


2. Add gin.


3. Baste trout fillets with mustard, then coat with berries and gin mixture.


4. Marinate between 6 and 8 hours depending on fish thickness.


5. Rinse with plenty of water and allow fillets to dry for 24 hours in the fridge, uncovered, before use.


6. Set aside.

Mini mustard and ginger shortbread:


1 Tbsp. (20g) honey
1/3 cup (80g) unsalted softened butter
1 cup (120g) all-purpose flour
11/3 Tbsp. (20g) almond powder
21/2 Tbsp. (40g) Maille Old Style Dijon Mustard
1/3 tsp. (1.5g) baking powder
1/10 tsp. (0.5g) baking soda
¾ tsp. (4g) fine sea salt
21/2 Tbsp. (30g) fresh ginger, grated
3 egg yolks


1. Combine all ingredients but egg yolks in a large bowl. Beat with a mixer on low speed until a crumble-like texture has been obtained.


2. Continue to beat on low speed and add egg yolks one by one until a smooth batter has been obtained.


3. Roughly spread batter with the hand on a baking sheet and cover with plastic wrap. Refrigerate for 2 hours.


4. Make shortbread with a cookie cutter of your choice. Ideally, each shortbread should be 2 to 3 mm thick.


5. Bake for 4 minutes at 390°F (200°C) between 2 parchment paper sheets.


6. Set aside.

Asparagus tart:


4 large asparagus spears
31/3 Tbsp. (50g) clarified butter
1 tsp. (5g) Maille Hot Dijon Mustard
Zest of ¼ lemon, grated
Pinch (1/8 tsp.) of freshly grated turmeric
4 sheets of phyllo dough
2/3 tsp. (3g) fine sea salt
Lemon-infused olive oil to taste


1. Collect all asparagus heads, keeping roughly 2cm of stalk. Set aside.


2. Cut 2cm thick circles out of the asparagus stalks, trying to keep them as even as possible.


3. Cook asparagus heads in salted boiling water until crisp but not overcooked. Stop the cooking process and immerse in ice water. Repeat the process with stalk circles.


4. Combine clarified butter, mustard, lemon zest and turmeric. Stir to make it as homogeneous as possible.


5. With a brush, baste phyllo dough sheets with butter-mustard-turmeric mixture.


6. Cut out circles of approximately 8cm in diameter out of the phyllo dough sheets.


7. Bake dough circles for 3 minutes at 390°F (200°C) in a muffin baking pan. Let them cool down.


8. Once tart shells are cooled down and asparagus have been patted dry, put tarts together by spreading asparagus stalk circles in concentric circles. Baste with lemon-infused oil and fine sea salt. Set aside.

Mustard, citrus fruit and white wine potato mousseline:


4 egg yolks
2/3 cup (150 mL) high-quality dry white wine
4 tsp. (20 mL) lemon juice
1 Tbsp. (20g) honey
Zest of ½ lemon, grated 1/8 cup (30g) Maille Old Style Dijon Mustard
¾ cup (200g) clarified butter
1 tsp. (2g) smooth garlic purée
Salt and black pepper, to taste


1. Combine egg yolks with liquids, honey and mustard in a double boiler over high heat. Beat well until sabayon is firm and has reached a white colour.

2. Outside of the double boiler, gradually fold in clarified butter and add in salt and pepper, to taste.

3. Generously spread on each asparagus tart centre, then bake for 2 minutes at 390°F (200°C) to warm up the tarts. Add the lemon zest.

4. Serve right away with the marinated trout.

Side salad and vinaigrette:


1¼ Tbsp. (20g) Maille Honey Mustard Dash (1/8 tsp.) orange juice
Zest of ¼ orange
2/5 cup (100 mL) extra virgin olive oil
4 asparagus heads, blanched
Chive blossoms, to taste*
4-6 borage leaves
2-3 purslane leaves Pepper, to taste


1. Emulsify all ingredients using a whisk then gently coat leaves and herbs.


2. Spread leaves and herbs on fish and tart, and complete the plate with a turn of pepper mill.


To serve:
Place one piece of trout on each plate and garnish fish with leaves. Add two mini shortbread. Finish off with a warmed up tart topped up with some mustard and white wine potato mousseline.


*NOTE: Chive blossoms may be substituted for garlic or onion, to taste.