A few summers ago while in Chamonix, Frederique and I were scouring the lovely markets and bakeries the town had to offer while DH & his brother were climbing the Mt Blanc. The produce was fresh and colorful and Frederique, an excellent cook having worked for many years in great restaurants in Montreal, had wonderful menus planned for us while the boys climbed the mountain. This is one dish that will stay with me forever. It’s elegant and refined, can serve a crowd and can easily be made with either trout or artic char.

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