| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Food networ, Food1 |
1 |
servings |
INGREDIENTS
| 4 |
oz |
Fresh salmon trout |
| 4 |
oz |
Sea salt |
| 1/2 |
l |
Olive oil and herb garlic; (marinade) |
| 2 |
|
Sticks asparagus |
| 1/4 |
|
Cucumber |
| 1 |
ts |
Caviar |
| 1 |
|
Quail egg cooked for 2 minutes |
|
|
Salt and pepper |
| 1 |
|
Egg yolk |
| 1 |
|
Clove garlic |
| 1 |
ts |
Basil and parsley |
| 4 |
|
Anchovies |
| 1 |
tb |
Sherry vinegar |
| 1 |
ts |
Pommery mustard |
| 1/4 |
l |
Olive oil |
| 100 |
ml |
Tomato juice |
| 20 |
ml |
Olive oil |
| 30 |
ml |
White wine vinegar |
INSTRUCTIONS
ANCHOVY MAYONNAISE
TOMATO DRESSING
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.
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