Trout tartlets

  • medium
  • 4
  • 60 minutes plus overnight brining and resting time and 2 hours for the creme fraiche

These delicate little trout tartlet canapés may look like simple mouthfuls but they are packed with complex flavours. The trout roe is brined overnight in a solution of soy sauce, sake and mirin, the crème fraîche has a wasabi kick to it and the trout itself is flavoured with yuzu, soy sauce, charcoal oil and sesame seeds.  

First published in 2021
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Ingredients

Metric

Imperial

Tart case

  • 125g of plain flour
  • 165g of beer
  • 50g of dashi
  • 15g of caster sugar
  • 15g of clarified butter
  • 15g of Crytex, (a type of corn starch)
  • 63g of eggs
  • vegetable oil, for deep-frying

Wasabi crème fraîche

  • 75g of crème fraîche
  • 37g of Kewpie mayonnaise
  • 15g of wasabi paste, Luke uses Kinjirushi Kizami frozen wasabi
  • 10g of fresh wasabi
  • yuzu juice, to taste
  • malic acid, to taste
  • salt, to taste

Trout

  • 40g of trout, finely diced (Luke uses Ikejime ChalkStream trout that’s been aged for 7 days)
  • salt, to taste
  • yuzu juice, to taste
  • soy sauce, to taste (Luke uses Kajita Artisan Unpasteurised soy sauce)
  • charcoal oil, to taste
  • wasabi sesame seeds, to taste
  • toasted sesame seeds, to taste

Trout roe

  • 100ml of dashi
  • 30g of sake, (Genmai)
  • 40g of soy sauce, (Luke uses Kajita Artisan Unpasteurised soy sauce)
  • 15g of hon mirin
  • 10g of caster sugar
  • 3g of yuzu zest
  • 5g of salt
  • 4 tbsp of trout roe

Equipment

  • Hand blender
  • Dehydrator

Method

1

First make the batter for the tart cases, the day before you intend on serving. Place all the ingredients (apart from the vegetable oil) in a bowl and use a hand blender to mix together. Cover and leave to rest in the fridge overnight

2

Place the crème fraiche in a muslin cloth and leave it to hang overnight in the fridge (place a bowl underneath it to catch any liquid)

  • 75g of crème fraîche
3

The trout roe needs to brine for 12 hours too. Whisk together all the ingredients except the trout roe. Pour this mixture over the trout roe and leave in the fridge to brine for 12 hours

  • 100ml of dashi
  • 30g of sake, (Genmai)
  • 40g of soy sauce, (Luke uses Kajita Artisan Unpasteurised soy sauce)
  • 15g of hon mirin
  • 10g of caster sugar
  • 3g of yuzu zest
  • 5g of salt
  • 4 tbsp of trout roe
4

The next day, remove the hung crème fraiche from the muslin cloth - it should have thickened up. Add the rest of the ingredients, then place in the fridge for 2 hours to infuse

  • 37g of Kewpie mayonnaise
  • 15g of wasabi paste, Luke uses Kinjirushi Kizami frozen wasabi
  • 10g of fresh wasabi
  • yuzu juice, to taste
  • malic acid, to taste
  • salt, to taste
5

To make the tart cases, give the batter another blitz as it may have separated slightly. Bring a deep pan of oil to 180°C. Luke creates these cases by dipping a hot iron into the batter, then lowering it into the oil to make a very crisp, crunchy tart shell. If you don’t have a hot iron, you could try using mini metal tart shells – dip them in the batter, then drop them into the oil and once crisp carefully remove them. Reserve the cases in a dehydrator or very low oven until needed to ensure they remain crisp

6

Just before serving, season the trout with sea salt, yuzu juice, soy sauce, charcoal oil and the sesame seeds to taste. Pass the infused crème fraiche through a fine sieve into a piping bag

  • 40g of trout, finely diced (Luke uses Ikejime ChalkStream trout that’s been aged for 7 days)
  • salt, to taste
  • yuzu juice, to taste
  • soy sauce, to taste (Luke uses Kajita Artisan Unpasteurised soy sauce)
  • Charcoal oil, to taste
  • Wasabi sesame seeds, to taste
  • toasted sesame seeds, to taste
7

To build the tart, pipe some crème fraiche into the bottom of each shell, followed by 10g of the trout. Top with a tablespoon of the drained trout roe and serve immediately

First published in 2021
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Combining local produce with Asian influences out of a Sheffield shipping container, Luke French is part of a new generation of modern British chefs pushing the county’s cuisine forward.

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