Ocean trout tartare with chips
If ocean trout is unavailable, substitute salmon.
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Serves
4
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600 gm
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skinless ocean trout, cut into 5mm pieces
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Pinch
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mustard powder
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½
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lemon, juice only
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1 tbsp
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salted baby capers, rinsed
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2
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golden shallots, finely chopped
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1 tbsp
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thinly sliced chives
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2 tbsp
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extra-virgin olive oil
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850 gm
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sebago potatoes, peeled, cut lengthways into 2cm-thick pieces and soaked in water
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For deep-frying:
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peanut oil
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4
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quail eggs and cornichons, to serve
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1
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Place ocean trout in a non-reactive bowl. Add mustard, lemon juice, capers, shallots, chives and olive oil. Season generously with sea salt and freshly ground white pepper. Combine well and refrigerate.
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2
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Drain potatoes and pat dry with absorbent paper. Heat oil in a deep-fryer or large, deep saucepan to 150C. Add half the potatoes and cook for 6 minutes, or until cooked through. Drain on absorbent paper. Repeat with remaining potatoes, then set aside. Increase oil heat to 180C. Return potatoes to oil and deep-fry for 3-5 minutes or until golden and crisp, drain and season with sea salt.
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3
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Place tartare into four 1 cup-capacity moulds, then unmould onto plates. Crack
quail eggs in half, leaving egg in one half, and place on top of each tartare. Serve with chips and cornichons.
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Drink Suggestion A good Chablis.
RECIPE Andy Harris
PHOTOGRAPHY Con Poulos
STYLING Andy Harris
DRINK SUGGESTION Max Allen