Trout tartare with unagi sauce
1 serving
40 minutes
Salmon tartare with unagi sauce is an elegant dish that combines the freshness of fish, the spiciness of the sauce, and the tenderness of poached eggs. Unagi, a traditional Japanese sauce, gives the tartare a rich sweet-salty flavor that harmonizes with the soft texture of salmon. The dish's highlight is the balance of flavors: the refreshing crunch of cucumbers, the silky structure of the sauce, and the crispy crust of rye bread. This tartare will adorn any table, especially at a dinner party or romantic dinner. Its history is linked to modern gastronomic trends where Italian cuisine meets Asian motifs to create new flavor combinations. The dish requires no thermal processing of fish, preserving its natural taste and beneficial properties. It pairs perfectly with white wine of medium mineralization.
1
Cut the trout into small cubes and the cucumber into strips. Mix everything and dress with a mixture of oyster and unagi sauces, adding salt and pepper to taste.
- Trout fillet: 120 g
- Cucumbers: 40 g
- Oyster sauce: 3 ml
- Unagi (eel) sauce: 3 ml
2
Place the finished tartare on a plate in three rings, and put poached eggs on top of each ring.
- Quail egg: 3 pieces
3
Prepare the sauce separately: mix egg yolks with olive oil, then combine the mixture with Dijon mustard, salt, and pepper. Drizzle the sauce over poached eggs and grill in a salamander.
- Egg yolk: 1 piece
- Olive oil: 20 ml
- Dijon mustard: 10 g
4
Grill the rye bread and arrange it in a circle.
