Rainbow trout tartar with South Tyrolean apple PGI

Starter with South Tyrolean Granny Smith apples

Difficulty: easy
Preparation time: 30 min
Style: modern
Apple: Granny Smith
1/2 bunch of tarragon
35 g crème fraîche
50 to 150 ml cream
1/2 tsp white wine vinegar
1/4 untreated lemon
1 anchovy fillet
1/2 tsp capers
black pepper, freshly ground
100 g waxy potatoes
100 ml neutral cooking oil
150 g rainbow trout fillet
1 shallot
1/2 sour South Tyrolean Apple (Granny Smith or similar)
1/2 red, mild chilli pepper
2 tbsps olive oil
1 bunch of tarragon
70 g crème fraîche
100 to 150 ml cream
1 tsp white wine vinegar
1/2 untreated lemon
2 anchovy fillets
1 tsp capers
black pepper, freshly ground
200 g waxy potatoes
200 ml neutral cooking oil
300 g rainbow trout fillet
1 to 2 shallots
1 sour South Tyrolean Apple (Granny Smith or similar)
1 red, mild chilli pepper
3 tbsps olive oil
2 bunch of tarragon
140 g crème fraîche
200 to 300 ml cream
2 tsp white wine vinegar
1 untreated lemon
4 anchovy fillets
2 tsp capers
black pepper, freshly ground
400 g waxy potatoes
400 ml neutral cooking oil
600 g rainbow trout fillet
2 to 4 shallots
2 sour South Tyrolean Apples (Granny Smith or similar)
2 red, mild chilli pepper
6 tbsps olive oil
Felicitas Then Created by Felicitas Then
How to make a rainbow trout tartar with apple
Set some tarragon leaves aside for the garnish. Chop the rest coarsely and purée briefly along with the crème fraîche, cream, white wine vinegar, some lemon zest, anchovies and capers. Season with salt and pepper.

Dice the potatoes and fry in oil until golden brown, drain on kitchen roll and then season with salt and pepper.

Skin the rainbow trout if necessary. Core the apple, remove the seeds from the chilli pepper and peel the shallot. Then dice everything finely. Mix the fish, apple, shallot and chilli pepper with salt, pepper and olive oil. If you like, add a dash of soy sauce.

Put the tarragon cream on a plate, spread the tartar on it and garnish with potato cubes and tarragon leaves.