Trout Tartare With Fennel Remoulade, Tobiko
In this elegant tartare from chef Larry Feldmeier at The Bristol in Chicago, buttery soft fresh trout is combined with fennel, red onion, yellow bell pepper, and cucumber, and then coated in a bold dressing spiked with bright flavors like lime and ginger. Golden yuzu tobiko and crispy puffed rice top the dish off and make for a striking presentation and multiple intriguing textures. When frying the rice, make sure the oil temperature is at 425°F so that your rice puffs nicely—you can substitute in pre-puffed rice or masago (rice crackers) if you'd like to skip the frying. Make this standout dish for your next special occasion.This trout tartare from The Bristol in Chicago is elegant, flavorful, and visually striking. It's topped with yuzu tobiko and puffed fried rice.