Trout Tartare, Green Apple, Parsley, Miso Yaki Aubergine and Creme Fraiche Recipe


The Chef Book

  • Yield: 4 Servings


Marinated Aubergine
  • 1 aubergine, peeled and diced to 1 cm
  • 100 ml soy sauce
  • 1 tsp grated ginger
  • 1 tsp sugar
  • Vegetable oil, for frying
Trout Tartare
  • 200 g salmon trout fillet boneless skinless
  • 4 lemons zest
  • 100 g soy sauce
  • 2 tbsp honey
  • 4 tbsp vegetable oil
Apple Salad and to Serve
  • 2 Granny Smith apples, peeled and sliced into batons
  • 1 lime juice
  • 20 g flat parsley, shredded Pinch salt
  • 1 tub crème fraîche
How to Make It
    Marinated Aubergine
  1. Dice aubergines to 1 cm dice. Mix the soy sauce, ginger and sugar together then mix all aubergine pieces with the marinade.
  2. Fry aubergine pieces in a shallow film of oil until golden. Drain on absorbent paper.
  3. Trout Tartare
  4. Slice the trout fillets in half lengthways. Slice the two pieces as thinly as for sashimi.
  5. Mix all components of marinade and put trout slices in.
  6. Leave to marinade for 5 minutes.
  7. Apple Salad
  8. Meanwhile toss the apple batons in the lime juice and parsley, season to taste.
  9. To Serve
  10. Arrange on plate. Arrange random dollops of creme fraiche and trout pieces and scatter aubergine around. Thinly slice a little more parsley as a garnish. Serve.

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