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Blueberry vinegar trout tartar, rye bread, remoulade parsnip salad |

Salted

Note

Season the tartar at the very end only.

Ingredients

Recipe for 12 Tapas

Tartar

600 Gr

Salmon trout fillet

100 Gr

Shallot

75 Gr

Blueberry

25 Ml

Apple cider vinegar

15 Sprig(s)

Chives

2 Tbsp

Capers

50 Ml

Olive oil

Parsnip salad

500 Gr

Parsnip

75 Ml

Mayonnaise

1 Unit(s)

Lemon

3 Sprig(s)

Parsley

Side

2 Slice(s)

Country bread

Preparation time: 60 min

Preheat your oven at 400 °F

Prep

Dice the fish and keep aside in the fridge
Cisel the shallot and the chive. Finely chop the capers.

Dice the bread in little cubes and bake in the oven for 5 minutes.

Finely chop the parsnip and the parsley. Squeeze the lemon and keep the juice aside.
Blueberry dressing

Bring to a boil in a pot the apple vinegar with blueberries. When boiling remove from heat and let cool down aside.
Tartar

In a bowl, mix the trout with the blueberry dressing, the chive, the shallots, the capers, olive oil and season to taste with salt and pepper.
Parsnip salad

In a bowl, mix the parsnip with mayonnaise, parsley, lemon juice. Season to taste with salt and pepper.
Plating

On a plate, put some parsnip salad. Add a spoon of tartar on top and garnish with some croutons.