Rainbow Trout Tartare with Vinaigrette

Rainbow Trout Tartare with Vinaigrette

Directions:

For the trout:

  1. Peel the shallots and chop finely. 
  2. Heat the olive oil in a pan and sauté the shallots until they are soft. 
  3. Allow to cool. 
  4. Cut the trout fillets into 1/4 inch cubes. 
  5. Mix the shallots with VOM FASS Sherry Vinegar Riserva, mustard and trout.
  6. Mix well and season to taste with VOM FASS Salt and Pepper. 
  7. Using a 3 or 4 inch ring mold, place the tartar on the plates with the vinaigrette. 
  8. Garnish with finely chopped chives and crushed saltine crackers.
For the vinaigrette:
  1. Peel the carrots and celery and dice it. 
  2. Wash the leeks well and chop it finely. 
  3. Heat the VOM FASS FassZination Hazelnut Oil moderately in a frying pan and sauté the carrots and celery Briefly. 
  4. Add the leeks and sauté with the rest of the vegetables. 
  5. Remove from heat and add the VOM FASS Lemon Extra Virgin Olive Oil and VOM FASS Sherry Vinegar Riserva. 
  6. Mix everything together and season with VOM FASS Salt and Pepper. * Can substitute rainbow trout with wild steelhead, salmon, or white-fleshed fish including haddock, snapper, and cod.

 

Shopping List

Ingredients:

Serves 4

For the trout:

  • 2  shallots
  • 1 T.  VOM FASS Agora Extra Virgin Olive Oil
  • 4  rainbow trout fillets without skin, 4-6 oz. each
  • 1  splash VOM FASS Sherry Vinegar RIserva
  • 1  tsp.  mustard
  • 1  pinch  VOM FASS Salt
  • VOM FASS Pepper
  • 1  small bunch of chives
  • 1  handful (s) crushed saltines

For the vinaigrette:

  • 1/3 cup carrots
  • 1/3 cup celery
  • 1/3 cup leeks
  • 1 T. VOM FASS FassZination Hazelnut Oil
  • 1T. VOM FASS Lemon Extra Virgin Olive Oil
  • 3-4 T. VOM FASS Sherry Vinegar Riserva
  • 1 pinch of VOM FASS Salt
  • VOM FASS Pepper