Trout, Narrow, Snacks, Recipes from the chef

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.

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