Smoked Trout with Cucumber and Black Radish
From the one star french chef Patrick Asfaux
Prepare time :
Cooking time :
Total time :
Repos : 1 heures
Cooking time :
Total time :
Repos : 1 heures
Thin slices of wild smoked trout, julienne strip cucumber, and black radish for 4 servings:
- 200 g of thin slices of French wild smoked trout
- 1 small black radish, peeled and cut into thin julienne strips
- 1 small garden cucumber, cut into thin julienne strips
- a handful of organic green soybeans
- coarse sea salt
- fine salt
- 1/2 teaspoon of wasabi
- rapeseed oil
- lime juice
Progression
1- Mix the two juliennes in a colander, sprinkle them with coarse sea salt, and let them drain for 30 minutes on a plate. Then rinse them under cold water.
2- In a salad bowl, combine the wasabi, a few drops of lime juice, and dilute with 2 tablespoons of rapeseed oil. Add a pinch of salt, then gently mix in the julienned vegetables and soybeans.
3- Arrange the fine slices of smoked trout in the center of the plate, surrounding them with the julienned mixture. Serve with some warm blinis and a dollop of horseradish cream.
2- In a salad bowl, combine the wasabi, a few drops of lime juice, and dilute with 2 tablespoons of rapeseed oil. Add a pinch of salt, then gently mix in the julienned vegetables and soybeans.
3- Arrange the fine slices of smoked trout in the center of the plate, surrounding them with the julienned mixture. Serve with some warm blinis and a dollop of horseradish cream.
credits photo : ©chef patrick-A.F.Touch
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