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Blueberry vinegar trout tartar, rye bread, remoulade parsnip salad

Salted

Ingredients

Recipe for 12 Tapas

Tartar

600 Gr
Salmon trout fillet
2 Unit(s)
Shallot
0.25 Cup(s)
Blueberry
50 Ml
Apple cider vinegar
15 Sprig(s)
Chives
2 Tbsp
Capers
50 Ml
Olive oil

Parsnip salad

4 Unit(s)
Parsnip
125 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.

Season the tartar at the very end only.

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