This week I was lucky enough to have had some fresh trout caught for me from a local stream in the Dordogne? But what to do with them? A trout tartare, of course! So easy to do and delicious!

 

Ingredients (serves 2)

3 x fresh trout

2 x tablespoon of Xeres vinegar

2 x tablespoon of powdered sugar

1 x teaspoon of grated fresh ginger

1 x tablespoon of Yakitori sauce

Juice of ½ a lemon

1 tablespoon chopped, fresh dill

Salt and pepper

Method

  • Remove the filets from the fish and cut into small cubes.
  • In a bowl, add all the ingredients for the marinade.
  • Add the trout. Mix well and cover with cling film. Leave to marinate over night.
  • Serve slightly chilled with a sprig of fresh dill for decoration and baguette.

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