Trout tartare with burnt butter and pistachios

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Preparation info

  • Serves

    four

    as a starter
    • Difficulty

      Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

  • About

Tartare is all about the quality and freshness of the ingredients. The trout needs to be fresh as can be, the nuts need to be best quality – always taste them to check for freshness – and the salt flaked. If you are pushing the boat out and can get hold of them, use slivered pistachios – their long shape is very elegant and their vibrant green looks great – but regular pistachio kernels are also fine, roughly chopped. This is as easy to make as it is impressive to serve.