It’s clear that the quality of salmon is not really that: I remember a time … patati patata …. in short, where the salmon was good. Now unless you choose a really high quality product, it is often very average.
So instead of salmon, why not choose
who makes very high quality products. It is called
la pisciculture du Moulin and it is in Gensac la Pallue (click to read my article on the subject). I didn’t think that trout could be so succulent, especially in tartare
, as in this recipe. So check with your fishmonger if you have excellent quality trout or if not, choose an organic or at least red label salmon.
- Trout and green apple tartar
- I made this preparation with Jean Pierre Rafenaud at Gourmets Gourmands en Charente. This very nice association combines cooking, good mood, sharing in a warm and greedy atmosphere. There too, if you pass by, do not hesitate. Thank you again to all for your welcome. Attention
- 1 teaspoon mayonnaise
: When you cook and eat raw fish, it is preferable to freeze it beforehand to compensate for the possible presence of anisakis (click for more information).
For the herb sauce :
- 1 shallot
- 1 tablespoon chopped coriander (or parsley for those who don’t like it)
1 tablespoon chopped chives
1 tablespoon chervil
3 tablespoons of Bouteville Balm (or 3 tablespoons of cider vinegar)
8 tablespoons of olive oil
1 pinch of salt
1 pinch of pepper
For decoration :
1 green apple
1 very little caviar for a hyper festive recipe
Prepare your seasoning : In a bowl, put the Bouteville Balm (or vinegar), salt and pepper. Mix well. Add the finely chopped shallot, mustard and olive oil. Stir then incorporate the herbs delicately. Set aside.
Wash the Granny apple and cut it into small sticks (I insist on the stick shape). Lemonize them and set them aside.
- Gourmets Gourmands – 20 rue Beau-Site -16 100 Chateaubernard – Phone : 05 42 32 40 09
Bon app’ !