Brown Trout Tartar, Pickled Greens, Soft Quail Egg & Creme Fraiche

In Blog, Seasonal Recipes, Summer by Luke Stuart0 Comments

A lovely dish ideal for a light summer lunch or as a starter. The combination of ultra fresh trout, pickled greens and creme fraiche combined together make this summer dish a tasty treat. Serve with sourdough toast, crostini, toasted rye or granary bread and some tossed green salad on the side.

Serves 4 as a starter

Pickling Liquor

  • 200ml White wine vinegar
  • 100g Brown Sugar
  • 2 Bay leaves
  • 4 Juniper berries
  • Pinch of salt

Green Vegetables

  • Cucumber
  • Fennel
  • Shallots
  • Apple

Tartar mix

  • 250g Creme fraiche
  • Salt & freshly ground white pepper
  • 1 Lime

Garnishes

  • 1 Bunch radish
  • 1 Bunch fresh dill
  • 1 Packet fresh micro shoots
  • 4 Quail eggs, soft boiled
  • Chilli dust (homemade) or chilli powder
  • Rapeseed oil

Method

  1. Place the ingredients for the pickling liquor in a saucepan and bring to the boil. Simmer for 2-3 minutes and then cool.
  2. Cut the greens to your preferred size and submerge into the pickling liquor and set aside.
  3. Prepare the trout, then cut into small dice sized pieces.
  4. Put the creme fraiche in a bowl, zest of 1 lime and juice of 1/2 lime. Season with salt, pepper and fresh dill.
  5. Bind the trout with the creme fraiche mix and place in the fridge until ready to use.
  6. Carefully place the quail eggs in boiling water and leave for 2-3 minutes, then refresh in iced cold water. Chill down and peel carefully, set aside.
  7. Thinly slice the radish, pick over the micro herbs.
  8. Assemble the dish, use a ring to shape the trout mix.
  9. Drain the garnishes and place around the trout.
  10. Garnish with the micro shoots, radish and a quail egg. Lightly season with salt and chilli dust.
  11. Drizzle with rapeseed oil.

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