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Tartare Of Marinated Trout
4 oz Fresh salmon trout
4 oz Sea salt
1/2 l Olive oil and herb garlic; (marinade)
2 Sticks asparagus
1 ts Caviar
1 Quail egg cooked for 2 minutes
Salt and pepper
1 Egg yolk
1 Clove garlic
1 ts Basil and parsley
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
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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