Sea trout tartar

# 503

I love raw fish, sushi, ceviche,tartar, what ever, i’m in! Whenever i catch a fish, it’s the first thing on my mind. If the fish is just pulled out of the water, it’s almost a shame to much else with it, than cut it out and hit it with a little citrus juice or soy sauce.
Tartar is truly food of the gods. It equally fantastic as an appetiser, starter or lunch. The best thing is that it’s super easy to make.

Take the skin of the fillet and discard. Chop the flesh roughly. Chop the onion and caper finely and add to the tartar, with the dijon mustard and parsley. Add the lemon juice, Worchester sauce and tabasco to taste and season with salt and pepper.

Serve with grilled sourdough bread or ciabatta, and nice chilled glass of white wine.

600g seatrout fillet

a small red onion

1 tbsp capers

1 tsp dijon

a couple of drops of Worchester sauce

a few drops of tabasco sauce

juice of a lemon

a small handful flatleaf parsley, finely chopped

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