PRESENTED BY THE EXTRAORDINARY ITALIAN TASTE & MADE IN ITALY
According to newly-minted 3 Michelin-starred chef Norbert Niederkofler “The most natural ingredients are the most important.”
Once Upon a Trout is living proof of his philosophy. Raw trout mixes with fresh dill, cream and edible flowers for the lightest tartare you’ll ever taste. Bonus: the crispy trout skin is nothing short of ethereal.
Trout Tartare with Caviar and Crispy Skin
Trout:
- 200 grams cleaned trout fillets
- 80 grams trout eggs
- reserve trout skin
Sauce:
- 1.5 litres Gewürztaminer
- 4 trout bones
- 300 grams demi sel butter
Dill Oil:
- 250 ml grapeseed oil
- 200 gr fresh dill
Decoration:
- 12 apple blossom
- 4 edible violets or other edible flower
Instructions
Trout
- Make a tartare from the trout fillets and divide 50 grams per serving.
- Cold smoke for about 8 minutes.
Sauce
- Toast the bones.
- Add the aromatic wine and let it reduce.
- Strain the liquid and mount with demi-sel butter.
Trout skin
- Stretch the skin between 2 plates with baking paper and bake in the oven at 220 c for 25 min.
- Remove from the oven and cut in small parts and reserve.
Dill oil
- Boil for 10 minutes the dill and cool it in ice water.
- Wring out the dill, spread on a plate and let it dry under the lamp.
- Blend for 3 minutes in a Thermomix or high-speed blender with grapeseed oil and leave it to settle for 24 hours.
To serve:
Spoon the tartare onto one side of a shallow bowl. Spoon caviar over that, followed by shards of crispy trout skin. Sprinkle edible flowers. Finally, pour the sauce gently over the empty side of the bowl.
Enjoy!
CHEF NORBERT NIEDERKOFLER
Chef Norbert was born in the heart of the Dolomites, but his gastronomic journey began at the culinary college in Tegernsee, Germany. He went on to work in London, Zurich, Milan and Munich, where he found a mentor in Eckart Witzigmann. It was in New York working under restaurateur David Bouley where his cooking style began to take shape.
Finding the lure of his beloved mountains too strong, he returned and worked at the Castel Colz in La Villa before the chance to run the kitchen at Hotel Rosa Alpina materialized. Evolving from a pizzeria into world-renowned St. Hubertus, the restaurant won its first Michelin star in 2000, with a second star following in 2007. In 2017, St. Hubertus received a final third star for its incredible food.
ABOUT THE KITCHEN
Shot on location at Toronto’s Wolf and Sub-Zero Showroom
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