Trout Tartare, Green Apple, Parsley, Miso Yaki Aubergine and Crème Fraîche

Name: Trout Tartare, Green Apple, Parsley, Miso Yaki Aubergine and Crème Fraîche
Yield: Serves 4
Ingredients: 1 tsp grated ginger; 100 ml soy sauce; 1 aubergine, peeled and diced to 1 cm; 2 Granny Smith apples, peeled and sliced into batons; juice of 1 lime; 1 tsp sugar; Vegetable oil, for frying; 4 × 200 g salmon trout fillet boneless skinless; Zest of 4 lemons; 100 g soy sauce; 2 tbsp honey; 4 tbsp vegetable oil; 20 g flat parsley, shredded Pinch salt; 1 tub crème fraîche

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Ingerdients

Marinated Aubergine

1 aubergine, peeled and diced to 1 cm
100 ml soy sauce

Starter
Pescatarian

Method

Marinated Aubergine

Dice aubergines to 1cm dice. Mix the soy sauce, ginger and sugar together then mix all aubergine pieces with the marinade.
Fry aubergine pieces in a shallow film of oil until golden. Drain on a