Ingredients: 1 lb fillet of trout 3 oz brown surgar 2 oz corse salt 1tsp seve d'erable 1/2 oz fresh gingembre Maple mustard sauce: 1tblsp mustard dijon 1tblsp maple syrup 6oz mayonnaise worechestershire sauce lemon juice salt pepper

Methods:

1. Mix the salt and sugar together place the fillet of trout in a plater sprinkel with the salt and sugar the ginger then add the a touch of seve d'erable. Let it marinade 16hrs to a max of 24hrs.
2. Maple syrup mustard sauce:
   Mix the mustard wiht the maple syrup add a touch of lemon juice then the mayonnaise a few drop's of worechestershire sauce salt pepper to taste.
3. Slice the fillet of trout place them on a plat with a few leaves of salad then sprinkel with the sauce.