Trout Tartare

 
Trout tartare

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 ! (Christiane Boereboom)

Ingredients for 4 people

800g white trout fillets 1 shallotdillchives½ lemon½ limesea salt and black pepperolive oilgarnishThai asparagusLuzern and Leek shootsflesh of ¼ peeled tomato.few drops of vinaigrette to decorate the plate

Method

• Dice the trout fillets, removing any bones, and place in a bowl.• Finely chop the shallot and herbs and add to the bowl.• Add the olive oil to the bowl and mix well.• Season to taste.• Place bowl in refrigerator.• Squeeze the juice from the lemon and lime and mix together.• Just before serving, add the lemon and lime juice to the mixture.• Place circles of the mixture on 4 plates.• Sprinkle over the garnish.• Serve at once.

Serve with

Serve with warm, crispy bread rolls and a chilled white wine, such as an Auxerrois or an Alsace Pinot Gris.

A recipe from
Le Vieux Moulin

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