Tartare of marinated trout

1 servings

Ingredients

Quantity Ingredient
4 ounces Fresh salmon trout
4 ounces Sea salt
½ litre Olive oil and herb garlic; (marinade)
2 Sticks asparagus
¼ Cucumber
1 teaspoon Caviar
1 Quail egg cooked for 2 minutes
Salt and pepper
1 Egg yolk
1 Clove garlic
1 teaspoon Basil and parsley
4 Anchovies
1 tablespoon Sherry vinegar
1 teaspoon Pommery mustard
¼ litre Olive oil
100 millilitres Tomato juice
20 millilitres Olive oil
30 millilitres White wine vinegar

Directions

ANCHOVY MAYONNAISE

TOMATO DRESSING

Marinate salmon trout in sea salt for 1 hour then wash and place in marinade for 1 day. Make tomato dressing, blitz in mixer then add oil slowly.

Dice salmon trout into 1/2cm dice and do the same with the cooked asparagus and mix together. Add 1tbsp of anchovy dressing and salt and pepper. Place in a pastry ring and put the sliced cucumber on top of the tartare. Remove from the ring immediately and place the salmon trout tartare on a plate.

Place quail egg on top of the cucumber with a little caviar at the base and top of the egg and add three chive sprigs. Pour the tomato dressing around the outside.

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Carlton Food Network

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