Ingredients
Marinated Aubergine
- 1 aubergine, peeled and diced to 1 cm
- 100 ml soy sauce
- 1 tsp grated ginger
- 1 tsp sugar
- Vegetable oil, for frying
Trout Tartare
- 200 g salmon trout fillet boneless skinless
- 4 lemons zest
- 100 g soy sauce
- 2 tbsp honey
- 4 tbsp vegetable oil
Apple Salad and to Serve
- 2 Granny Smith apples, peeled and sliced into batons
- 1 lime juice
- 20 g flat parsley, shredded Pinch salt
- 1 tub crème fraîche
How to Make It
-
Marinated Aubergine
- Dice aubergines to 1 cm dice. Mix the soy sauce, ginger and sugar together then mix all aubergine pieces with the marinade.
- Fry aubergine pieces in a shallow film of oil until golden. Drain on absorbent paper. Trout Tartare
- Slice the trout fillets in half lengthways. Slice the two pieces as thinly as for sashimi.
- Mix all components of marinade and put trout slices in.
- Leave to marinade for 5 minutes. Apple Salad
- Meanwhile toss the apple batons in the lime juice and parsley, season to taste. To Serve
- Arrange on plate. Arrange random dollops of creme fraiche and trout pieces and scatter aubergine around. Thinly slice a little more parsley as a garnish. Serve.