Melt ¼ cup butter in a sauce pan over medium low heat until melted. Whisk in ¼ cup flour and continue to whisk occasionally for five minutes. Slowly whisk in one litre of milk and simmer for 10 minutes. Season with salt, pepper and lemon juice Following the contour of the head of broccoli with a knife, shave off the outer layer or “confetti” of the broccoli. Set aside and whisk into the béchamel right before serving.




Portion your fillets and lay them on a sheet pan lined with parchment paper. Drizzle with olive oil and season with salt. Bake at 400º F for four to five minutes. Remove and allow to rest before serving.  Trim the remaining head of broccoli into smaller florets. Heat three tablespoons of butter over medium heat. When lightly browned, add the white wine. Simmer gently. As the wine reduces, place your broccoli florets head down in the liquid, reserving a few for slicing. When the florets have begun to lightly crisp and brown, cover with a fitted lid to steam cook the stem. Cook the broccoli until just tender. Remove from the liquid and set aside. Finely slice the reserved florets on a mandolin and set aside.


 In a blender, combine honey and lemon juice. With the motor running slowly, incorporate the canola oil to form a smooth emulsion. Season the dressing to taste with salt or additional lemon juice if required. In a small mixing bowl, lightly dress the greens with the broccoli florets. To finish, spoon a couple spoonfuls of the creamed broccoli onto a plate and top with the trout. Delicately arrange the broccoli florets and salad around the trout. Enjoy!



 Recipe courtesy of Heather Alford, winner of the 2015 Ayden Kitchen and Bar Young Chef’s Competition.