Name: Trout Tartar served on a Fresh Rasberry Dressing with a touch of Champagne Vinegar
Yield: 2 servings
Ingredients: 2 fresh trout fillet; 2 Tbsp lemon juice; ½ Tbsp fresh thyme; ¼ Tbsp lemon pepper; 1 grated carrot; 1 finely-chopped green onion; 1 Tbsp champagne; 2 Tbsp extra-virgin olive oil; 2 diced cherry tomatoes; ½ Tbsp salt; ¼ cup freshly picked raspberries; 1 finely-chopped shallot; ½ Tbsp salt; ½ Tbsp pepper; 2 Tbsp hazelnut oil; 2 Tbsp vegetable oil; 2 Tbsp sugar; 3 Tbsp champagne vinegar

Yields

2 servings

ingredients

For the Tarter

fresh trout fillet

Tbsp lemon juice

Tbsp fresh thyme

Tbsp lemon pepper

grated carrot

finely-chopped green onion

Tbsp champagne

Tbsp extra-virgin olive oil

diced cherry tomatoes

Tbsp salt

For the Dressing

cup freshly picked raspberries

finely-chopped shallot

Tbsp salt

Tbsp pepper

Tbsp hazelnut oil

Tbsp vegetable oil

Tbsp sugar

Tbsp champagne vinegar

Ingredient Substitution Guide

directions

Step 1

Skin & dice trout.

Step 2

Place in mixing bowl.

Step 3

Add all other ingredients.

Step 4

Refrigerate for at least 1 hour.

Step 5

Drain well and place in pastry rings.

Step 6

Place tartar preparation from each ring on an individual plate.

Step 7

Drop the dressing all around.

Step 8

Decorate with lemon slices, sprouts, fresh thyme, sugar peas and paprika.

appetizer
berries
Fall
fish
No-Cook

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My rating for Trout Tartar served on a Fresh Rasberry Dressing with a touch of Champagne Vinegar

Trout Tartar served on a Fresh Rasberry Dressing with a touch of Champagne Vinegar

ingredients

For the Tarter

For the Dressing

directions

Rate Recipe

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