Trout tartare marinated in wildflower honey

TROUT TARTARE MARINATED IN WILDFLOWER HONEY
Spinach with Dieci/Decimi Maso Bòtes olive oil, char caviar, baked cherry tomatoes, chili cream with wildflower honey from Ledro valley by Maso Bòtes.

 

INGREDIENTS FOR 4 SERVINGS

for the tartare:

  • 400 g “Armanini” rainbow trout fillet
  • 150 g coarse salt
  • 150 g Maso Bòtes wildflower honey
  • 50 ml Dieci/Decimi Maso Botes olive oil

For the vegetables:

  • 500 g fresh spinach
  • Salt and Dieci/Decimi olive oil to taste

For the baked tomatoes:

  • 100 g cherry tomatoes
  • Salt and Dieci/Decimi olive oil to taste
  • A clove of garlic
  • Dill

For the garnish:

  • “Armanini” char caviar
  • Dill
  • Bread croutons
  • Maso Bòtes chilli pepper cream with honey
  • Dieci/Decimi extra virgin olive oil

PROCEDURE

Leave the trout fillets to marinate in a mixture of salt and honey for at least 6 hours in the refrigerator. Then remove the excess marinade by washing the fillets under running water. Dry them and remove the skin; with a sharp knife create the tartare by cutting the fish into strips and then into small cubes.

Season the tartare with a drizzle of Garda Trentino Dieci/Decimi Maso Bòtes extra virgin olive oil and leave aside.

Wash the spinach leaves and boil them for a minute in plenty of salted water. Then drain them and immerge them in a bowl filled with cold water and ice to preserve their colour. Once the leaves are cold, take them and seasen them with a drizzle of olive oil and a pinch of salt.

Wash the cherry tomatoes and cut them into quarters, distribute them on a baking tray lined with parchment paper and season them with salt, oil and a clove of garlic. Bake at 140 °C/ 284 °F for 40 minutes.

To serve, create a base with the spinach leaves on the plate. Using a food ring mould create a trout tartare cylinder and garnish the top with the baked cherry tomatoes, the char caviar, the croutons and some leaves of dill.

Finish the dish with Maso Bòtes chilli and honey cream and a drizzle of Garda Trentino Dieci / Decimi Maso Bòtes olive oil.

 

Enjoy your meal!

Lady Chef Giada Miori