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.
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Recipe Summary
Ingredients
Directions
Note
Some of these ingredients may not be readily available, the following substitutions can be made: Fjord trout can be substituted with any nice quality salmon, yuzu juice can be substituted with lemon juice, puffed rice can be substituted with rice crackers or masago rice balls, Espelette pepper can be substituted with black pepper, and yuzu tobiko can be substituted with any tobiko or fish roe.