Taking it to Heart trout with scallop carpaccio, watercress herb purée and orange emulsion

Doreen Prei, Edmonton Petroleum Club.

This delicious first course fish dish recipe has plenty of steps, yet, is not actually overly complicated to put together. Pristine seafood is key, check Fin’s for super fresh trout and scallops. Chef Prie served the dish with drops of frozen smoked oil, a clever play on flavour and texture, but hard to do without professional equipment. We have included chef’s sous vide method for the trout as many people now have home sous vide machines; poaching until just cooked (that’s what we did) also works.


  • 3 oz portions fresh trout

Season the trout portions with salt, fresh lemon juice and cold pressed canola oil. Place trout in sous vide bag and add 50 ml vegetable stock. Sous vide cook trout at 66°C for 9 minutes.

After cooking place the bag in an ice bath.

Scallop carpaccio

Slice fresh scallops very thin and marinate in white Japanese soy sauce and fresh chives finely cut.

Watercress herb purée

  • 1 bunch watercress
  • ½ bunch cilantro
  • ½ bunch parsley
  • 30 gr Parmesan
  • salt
  • ½ lemon juiced

Same amount cold pressed canola oil and extra virgin olive oil, approximately 1-2 T each. Blend everything together and reserve.

Roasted fennel

Slice fennel very thin. Sauté fennel on very high heat in cold pressed canola oil and season with fresh lemon juice.

Orange canola emulsion

  • 5 oranges freshly squeezed
  • 1 lemon freshly squeezed
  • cold pressed canola oil
  • salt

Purée the canola gently in with the juices until it starts to thicken up a little. Let it sit for at least 2 hours in the fridge.

To serve: Place a dollop of emulsion on the plate and follow with trout, scallop and strips of fennel.

Drizzle the bright green herb sauce around the edges.