Trout and apple tartare
Today's proposal is a tantalizing trout and apple tartare, which can be served either as an appetizer or as a main course.
Trout and apple tartare is a healthy and light dish whose taste is balanced in its contrasts. Both trout and apple are two typical products of Trentino.
The recipe is quite easy and quick, and it enhances the organoleptic and nutritional qualities of the Trentino alpine trout (rich in protein and mineral salts, with lean, delicate and firm meat and high digestibility) and those of the apple. The result is a pleasant and balanced dish, as well as aesthetically pleasing.
The ingredients to make our trout and apple tartare are:
200 g Astro trout fillet
1 Granny Smith apple, or anyway an apple with a somewhat sour taste
1 tablespoon of extra virgin olive oil
salt and pepper
black salt or poppy seeds
slices of bread
In our case the ingredients are for two people.
As mentioned, the preparation is not complex. Let's go in order.
Cut the trout fillets and one apple into small cubes.
Put them in a bowl and add the juice of one lemon and a tablespoon of EVO oil.
Mix with a fork, adding a pinch of salt and pepper to the mix.
Let it rest in the refrigerator.
After about an hour, our preparation is ready to serve.
To serve it, we recommend using a pasta cup: place it in the center of the plate and lay the trout and apple tartare inside, applying a little pressure.
Lift the cookie cutter and garnish the dish with poppy seeds or black salt, toasted bread slices, and apple slices or cubes.