Chef Dominique Truchon enjoys cooking with the Baie-Saint-Paul cheese le Migneron. In this appetizer from his menu at Auberge des Peupliers in Cap-à-l'Aigle, he combines the cheese with smoked trout in hot, crisp pastry sacks, then adds a lively dressing.
1/3 cup (75 mL) unsalted butter, clarified*
1 leek, white party only, sliced thinly
4 sheets phyllo pastry
4 ounces (125 g) smoked trout, cut in 4 pieces
2 ounces (50 g) Migneron or Oka classic cheese, cut in 4 slices
1/3 cup (75 ml) extra-virgin olive oil
2 tablespoons (30 mL) finely chopped fresh chervil
2 tablespoons (30 mL) finely chopped chives
¼ cup (60 mL) balsamic vinegar
Cherry tomatoes
Fresh herbs
Heat 1 tablespoon (15 mL) of the butter* in a saucepan over medium heat and cook for 3 minutes or until softened. Transfer to a bowl.
Place 1 sheet of phyllo pastry on work surface; brush with melted butter. Cut into 4 even-sized squares. Stack phyllo squares one on top of the other, turning a quarter turn so edges are not matching. Repeat, making 3 stacks of squares in the same way with remaining phyllo and butter. Place a spoonful of leek in center of each square; top with smoked trout and cheese slice. Draw up phyllo pastry around filling, twisting gently on top so that pastry edges flare out to resemble a ruffle. Set pouches on a buttered or parchment-lined baking sheet. Bake in preheated 400ºF (200ºC) oven for about 10 minutes, or until pastry is golden.
In a small bowl, combine oil, chervil, and chives. Place balsamic vinegar in a small sauce pan and boil until reduced by half. Arrange hot pastry pouches on 4 serving plates. Spoon oil and herbs onto each plate around pouches and drizzle with reduced vinegar. Decorate plates with tomatoes and herbs.
*Heat butter gently in small saucepan until it separates, discard solids
Tip: Recipe may be prepared and set on baking sheet several hours in advance, covered closely with plastic wrap and refrigerated until ready to bake.
A Taste of Québec, 2nd Edition, Copyright © Julia Armstrong, 1990, 2001. Reprinted by permission of Hippocrene Books. For more information visit www.hippocrenebooks.com. To order cookbook call 718-454-2366 or email order@hippocrenebooks.com $16.95 214 pgs. ISBN 0-7818-0902-9