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Trout tartare with browned butter and pistachios
  • 1 shallot, sliced paper thin
  • 2 lemons: zest finely to get 2 tsp, juice to get 2.5 tbsp
  • ½ tsp sugar
  • Flaked sea salt & black pepper
  • 4 trout fillets, skinless, cut into ½" pieces
  • 1 tsp olive oil
  • 1.5 tbsp unsalted butter
  • ½ tsp cumin seeds
  • 2 tbsp slivered pistachios, lightly toasted
  • ¼ cup tarragon leaves, finely chopped
  1. Place shallot in a small bowl with 2 tbsp of lemon juice/sugar/salt/pepper.  Massage with your fingers & set aside.
  2. Put the fish into separate small bowl with oil, lemon zest, 2 tsp of lemon juice, 1.5 tsp flaked salt and pepper.  Stir and set aside for 30 mins - not longer, or the fish will overcook.
  3. Before serving, put the butter and cumin seeds into a small pan and place over med heat.  Melt the butter gently for about 5 mins, swirling the pan from time to time, until the butter begins to foam, turn brown, smell nutty and is caramelized.
  4. Divide the trout among four dishes and top with the shallot (discarding any liquid).  Sprinkle with pistachios and tarragon and drizzle with the cumin seed-browned butter.  Finish with a sprinkle of flaked salt and serve.
  • Ottolenghi Simple

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