Aged trout tartare with oyster mayonnaise and radishes
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Ingredients
- 2 green meat radishes , sliced as thinly as possible
- 100g of Chardonnay vinegar
- 50g of olive oil
- 1 tsp honey
- 600g of aged sea trout , skinned and pin-boned (or use fresh sea trout)
- 1 cucumber , cut into 0.5cm dice
- 3 lemons , juiced
- 4 oysters
- 150g of rapeseed oil
- horseradish to taste, grated
- 1 bunch of dill
- salt to season
Equipment
- Stick blender
- Piping bags
Method
1
Combine the sliced radishes, olive oil, chardonnay vinegar and honey together and set aside to marinate
- 2 green meat radishes , sliced as thinly as possible
- 50g of olive oil
- 100g of Chardonnay vinegar
- 1 tsp honey
4
Very slowly whisk in the rapeseed oil (drop by drop at first, then in a thin stream) to make a mayonnaise. Season with salt, transfer the mixture to a piping bag and refrigerate
- 150g of rapeseed oil
- salt to season
5
Divide the trout mixture between 6 plates, then pipe on a few dots of oyster mayonnaise. Cover with the marinated radishes and a few sprigs of dill. Grate a little horseradish over the top and serve
- horseradish to taste, grated
- 1 bunch of dill
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Aged trout tartare with oyster mayonnaise and radishes
