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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