This text is part of the special Pleasures notebook
A no-cook meal par excellence, tartare is a fresh dish that lends itself well to locavorism. Here is a simple and fragrant version, which can be cooked using ingredients available locally all year round!
Makes 4 servings (as a main course)
Ingredients
Sauce
¼ cup (60 ml) very finely chopped French shallot
¼ cup (60 ml) unripe daisy buds or elderberry capers
¼ cup (60 ml) dill pickles, cut into cubes (1 mm)
1 C. teaspoon (5 ml) hot sauce
1 C. teaspoon (5 ml) maple syrup
½ tsp. teaspoon (2.5 ml) flaked seaweed
2 tbsp. tablespoon (30 ml) verjuice
¼ cup (60 ml) mayonnaise
2 tbsp. tablespoon (30 ml) camelina oil
Salt to taste
Fish
800g very fresh trout, skinless
Coriander sprouts (or others)
Preparation
1. Mix all the sauce ingredients. Reserve in the cold.
2. Cut the fish into small cubes of approximately 5 mm. The fish should always remain as cold as possible: proceed quickly, or divide the fish fillet into several pieces to store them in the refrigerator while waiting to cut them. You can also put a bowl of ice under your bowl of cut fish.
3. Mix the sauce and fish. Taste and adjust the seasoning, adding verjuice and salt if necessary.
4. Serve immediately, garnished with coriander sprouts and accompanied by croutons.
Trick
The sauce can be made in advance or the day before if you are cooking this tartare for entertaining. All you have to do is pick up your fish the same day from the fishmonger and cut it just before serving. The sauce must be added at the last minute, otherwise it risks “cooking” the fish.
Note
The tartare is eaten the same day, when it has just been cooked. Buy the quantity of fish for the number of guests only. Calculate 100 g per person for a starter and 200 g per person for a main meal.
This content was produced by the Special Publications team at Duty, relating to marketing. The writing of the Duty did not take part.