| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Food networ, Food1 | 1 | Servings | |
INGREDIENTS
| 4 | oz | Fresh salmon trout |
| 4 | oz | Sea salt |
| 1/2 | Olive oil and herb garlic | |
| marinade | ||
| 2 | Sticks asparagus | |
| 1/4 | Cucumber | |
| 1 | t | Caviar |
| 1 | Quail egg cooked for 2 | |
| minutes | ||
| Salt and pepper | ||
| 1 | Egg yolk | |
| 1 | Clove garlic | |
| 1 | t | Basil and parsley |
| 4 | Anchovies | |
| 1 | T | Sherry vinegar |
| 1 | t | Pommery mustard |
| 1/4 | Olive oil | |
| 100 | Tomato juice | |
| 20 | Olive oil | |
| 30 | White wine vinegar |
INSTRUCTIONS
Marinate salmon trout in sea salt for 1 hour then wash and place in marinade for 1 day. Make tomato dressing, blitz in mixer then add oil slowly. Dice salmon trout into 1/2cm dice and do the same with the cooked asparagus and mix together. Add 1tbsp of anchovy dressing and salt and pepper. Place in a pastry ring and put the sliced cucumber on top of the tartare. Remove from the ring immediately and place the salmon trout tartare on a plate. Place quail egg on top of the cucumber with a little caviar at the base and top of the egg and add three chive sprigs. Pour the tomato dressing around the outside. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
A Message from our Provider:
“Your life will have a purpose with the Saviour.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2864
Calories From Fat: 2175
Total Fat: 245.5g
Cholesterol: 211.5mg
Sodium: 92113.5mg
Potassium: 6134.5mg
Carbohydrates: 126.9g
Fiber: 40.6g
Sugar: 4.4g
Protein: 70.6g