John Myers
Trout Fillet with Beetroot Tartare
The perfect trout fillet with beetroot tartare recipe with a picture and simple step-by-step instructions.
- 2 Trout fillets of 62.5 g
- 1 Beetroot approx. 500 – 600 g
- 1 tsp Caraway seeds
- 1 tsp Salt
- 1 Small onion about 50 g
- 2 Pickles approx. 100 g
- 2 tbsp Chopped parsley
- 4 tbsp Mayonnaise
- 1 tsp Light rice vinegar
- 1 pinch Salt
- 1 pinch Pepper
- 1 Splash Worcester sauce
- 2 Iceberg lettuce leaves
- Wash the beetroot, pat dry with kitchen paper, place on aluminum foil, sprinkle with salt (1 teaspoon) and caraway seeds (1 teaspoon), wrap in the aluminum foil and bake / bake in the oven at 150 ^ C for about 1.5. Take out of the oven, unpack, quarter, peel, first cut into slices, then into strips and finally into lozenges. Peel the onion and dice very finely. Finely dice the cucumber. Put everything (diced onions, diced cucumber, chopped parsley, mayonnaise, rice vinegar and beetroot lozenges) in a bowl and mix carefully. Season with salt (1 pinch), pepper (1 pinch) and Worcestershire sauce (1 dash). Serve trout fillet with beetroot salad on iceberg lettuce leaf. A red wine goes well with it (here: Dornfelder)
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