We discovered our trout tartare while staying overnight in France near the Lac d’Aiguebelette. In an excellent local restaurant there was “lake fish tartare” on the menu and it was delicious! We thought it would work with our trout at “Le Vieux Mouline” and so we asked our chef to make us a version of this dish when we got home... It’s nice to be able to try a fish tartare that is not the Red Tuna Tartare that you see everywhere... And, what is more, it uses a really local product !
Ingredients for 4 people
800g white trout fillets
• Dice the trout fillets, removing any bones, and place in a bowl.
Serve with warm, crispy bread rolls and a chilled white wine, such as an Auxerrois or an Alsace Pinot Gris.