Trout tartare
Ingredients
Servings 1- trout fillet 120 g
- cucumber 40 g
- oyster sauce 3 g
- unagi sauce 3 g
- quail eggs 3 pcs.
- olive oil 20 g
- egg yolk 1 pc.
- Dijon mustard 10 g
Cooking
Step 1
Cut the trout into small cubes, cucumber into strips. Mix everything and season with a mixture of oyster and unagi sauces, add salt and pepper to taste.
Step 2
Put the resulting tartare on a plate in three rings, put poached eggs on top of each of the rings.
Step 3
Separately, prepare the sauce: add olive oil to the egg yolks, then mix the resulting mass with Dijon mustard, salt and pepper. Pour the sauce over the poached eggs and grill the salamander.
Step 4
To serve, grill the rye bread and arrange in a circle.