Jun 17, 2010

Scallop tartar with papaya and lime crème fraîche & Marinated trout tartar with granny smith and vodka

For the scallop tartar:
  • 12 fresh scallops, diced
  • 3 tablespoons papaya diced
  • 3 teaspoons chervil
  • salt and white pepper
  1. Mix all the ingredients in a bowl, season with salt and pepper - keep in refrigerator

For the lime sauce:
  • juice of 1 lime
  • 5 tablespoons crème fraîche
  • zest of 1/2 the lime
  • salt
  1. In a small saucepan reduce the lime juice to half, slowly add to the crème fraîche until it tastes slightly sour
  2. Add, lime zest and salt
  3. Serve the tartar and garnish with the lime crème fraîche and some chervil

For the trout tartar
Ingredients for the marinade:

  • 2 fresch trouts - filleted, skin on
  • 40 g lemon balm roughly chopped
  • 30 g sea salt or fleur de sel
  • 15 g sugar
  • 1 teaspoon crushed black peppercorns
  • 1 tablespoon olive oil
  • 4 cl vodka
  • juice of 1/2 a lemon
  1. Mix all ingredients in a flat dish, make sure the trout is covered with the ingredients - keep in fridge for 24 hours. Covered.
  2. Turn over the trouts every six hours, so they get alot of flavour from the marinade
For the tartar:

  • 50 g Granny smith apple diced
  • 50 g cucumbre diced
  • 1 tablespoon lemon balm diced
  • 1 tablespoon olive oil
  • 1 shallot diced
  1. Remove the skin form the trout filets and dice the fish
  2. Mix all other ingredients in a bowl
  3. Usually there is no salt needed (you put some in the marinade, remember?) but you may add some if needed
  4. Serve the tartar on a plate, garnish, place a big glass up side down on the plate and place the scallop tartar on the foot of the glass

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