created by: Chef Eli Kirshtein
Twitter info: @EliKirshtein
When updating a classic steak tartare, Chef Kirshtein substitutes the steak for fresh trout and adds chopped almonds to bring irresistible crunch and sharp contrast to the velvety texture of the fish. This is a great way to serve up a delicious yet unique starter using top-quality proteins. Tartare is usually associated with parisian bistros and has the potential for widespread appeal as a featured appetizer.
2 Whole or 4 Filet of Brook Trout
1 Clove Garlic, minced
1 Shallot, minced
12 Tbls Almond Oil
3 Tbls Lemon Juice
1 Tbls Banyuls Vinegar
1/4 Cp Whole Blanched Almonds
Red Ribbon Sorrel
Maldon Salt & Pepper
Brown Butter Foam:
1 lb Butter
Juice of 2 Lemons
1/4 cp Sliced Almonds
1 loaf of Brioche, frozen.
Clean and mince the Trout meat, taking care to keep it very cold.
Combine the oil, lemon juice, and vinegar into a vinaigrette.
Dress the tartare with salt, pepper, garlic, shallots, and parsley
Plate in a small ring mold.
Plate Vinaigrette around it.
Garnish with red ribbon sorrel.
Brown Butter Foam
Brown the butter and almonds in a pan.
Add lemon juice and salt.
Puree and strain.
Put in an ISI Siphon with 2 charges.
Let settle to room temperature.
On a deli slicer, as thin as possible slice small sheets of brioche.
Cut into rounds.
Toast until crisp in a low oven.