Trout tartare

Name: Trout tartare
Total time: 50 min
Yield: 1
Ingredients: 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

Cookinero 2 January 2023

How to cook Trout tartare

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.