Cooking time for the bisque: about 2 hours (may be prepared in advance)

Bobines Farm Trout
The Bobines trout farm is located in East Hereford in Quebec's Eastern Townships. It is well-known for its rainbow trout production. It is an official partner of Ocean Wise, an organization dedicated to sustainable aquaculture.

Salt technique (1)
Pesonally, I like to presalt my trout fillets slightly in advance of cooking them. The cooking time is then shorter, but in particular it changes the texture of the trout so that it's firmer.

Lobster carcasses (2\)
You have to be careful to remove the stomach which is located just behind the head. The liver, green in color, called the tomalley, is edible and highly prized, but it should also be removed because it may make your bisque bitter.

 Bisque

1. Heat the oil. Sauté the lobster carcasses and the vegetables. Flambé with the cognac.
2. Add the tomato paste. Add equal parts milk and cream and the bouquet garni.
3. Bring to a simmer; reduce the heat and cook over low heat for an hour. Strain.
4. Reduce and correct the seasoning.

Thermidor sauce

1. Bring the bisque to a boil.
2. Pour into a blender container. Add the cheese and mustard. Emulsify well. Keep hot until ready to serve.

Fiddleheads

1. Brown a large knob of butter.
2. Sauté the fiddleheads, chopped shallot, parsley and chives. Season with salt and pepper.
3. When the fiddleheads are cooked but still slightly crunchy, transfer them to paper towel.

Lobster mashed potato

1. Peel and cook the potato in boiling water. Drain.
2. Mash with a knob of butter, a little milk and cream. Season.
3. Just before serving, add the shredded lobster meat, a little chopped shallot and parsley.

Finishing and presentation

1. Sear the trout on one side (skin side down) in a little olive oil.
2. Presentation: first place some of the lobster mashed potato on the plate.
3. Place the seared trout on top.
4. Garnish with fiddleheads. Pour on the sauce and serve.