Tartara di Trota from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
This is a very traditional dish – I love it! I learnt to make this when I was 15 and working in my first restaurant on Lake Garda. It can be made with meat or seafood. Traditionally it’s brought...
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Ingredients
- 500 g sashimi-grade ocean trout fillets, skin off, pin-boned
- 1 sourdough baguette, thinly sliced on the diagonal
- salt flakes and freshly ground white pepper
- 100 ml extra virgin olive oil, plus extra for drizzling
- finely grated zest of 1 lemon
- 3 cornichons, finely chopped
- 1 tablespoon small salted capers, rinsed, dried, finely chopped
- 1 golden shallot, finely chopped
- ¼ cup (60 ml) strained lemon juice
- 2 egg yolks
- 1 tablespoon finely chopped chives
- 1 handful (about ½ cup) flat-leaf parsley leaves, finely chopped
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