Trout tartare
1 serving
15 minutes
Trout tartare is a refined dish of European cuisine that embodies elegance and simplicity. The origins of tartare date back centuries when raw fish was used in the traditions of northern peoples but over time acquired a sophisticated gastronomic character. This tartare features the delicate, fresh taste of trout subtly highlighted by the sweet-sour notes of a dressing made from olive oil, soy sauce, lemon juice, and wine vinegar. Onion adds a light spiciness while capers provide an exquisite saltiness. A quail egg yolk is a distinctive feature that gives a creamy texture, and balsamic vinegar completes the harmony of flavors. Trout tartare is an ideal appetizer for gourmets who appreciate the balance of tenderness, freshness, and light acidity in every bite.
1
Chop the fresh trout as finely as possible with a knife.
- Trout: 200 g
2
Chop the onion into small cubes as well.
- Onion: 50 g
3
Make a dressing from olive oil, soy sauce, lemon juice, wine vinegar, and oregano (by the way, this dressing is suitable for any vegetable salad).
- Extra virgin olive oil: 50 ml
- Soy sauce: 25 ml
- Lemon juice: 5 ml
- White wine vinegar: 3 ml
- Dried oregano: 2 g
4
Mix the fish with onion and combine with dressing and balsamic vinegar (season with salt to taste if needed).
- Trout: 200 g
- Onion: 50 g
- Balsamic vinegar: 10 ml
5
Place the tartare on a plate using a mold. Make a small indentation on top and add a quail egg yolk. Sprinkle with capers and garnish with a slice of lemon.
- Quail egg: 1 piece
- Capers: 5 g
- Lemon: 25 g
6
You can also decorate the plate with balsamic sauce.
