Trout Tartare with Sushi RIce & Wasabi Cream
Having visited a wonderful restaurant in Cornwall where we had a tasting menu made by Chef Dorian Janmaat, I adored his version of a tartare. Here I have recreated the dish using my own recipe.Read the recipe first so you can plan when to prepare each element as the cucumber needs to be frozen then defrosted, the trout needs curing and the rice needs cooling. It may look long and complicated but it's actually simple processes and the result is sublime.An important note about tartare - guidelines are that the fish should be frozen before using, then
- Servings: 4
Source: The Secret Supper Society
Ingredients
- cm cucumber
- sea salt
- rapeseed oil
- white balsamic or rice vinegar
- freshly ground white pepper
- caster sugar
- lemon
- freshly ground black pepper
- trout fillet
- sushi rice
- rice vinegar
- salt
- tbp furikake
- shallot
- soy sauce
- olive oil
- lime
- wasabi paste
- creme fraiche