Blueberry vinegar trout tartar, rye bread, remoulade parsnip salad
IngredientsRecipe for 12 Tapas
Preparation time: 60 min
Preheat your oven at 400 °F
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.
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.
On a plate, put some parsnip salad. Add a spoon of tartar on top and garnish with some croutons.
Season the tartar at the very end only.