I did this first at Canoe but it’s appeared all over the place at our restaurants. It’s a family recipe from my mom’s side. And yes, it’s canned creamed corn… I don’t know why but it just works. It’s best on the griddle.
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 more than trout tartar and living proof of his philosophy. Raw trout mixes with fresh dill, cream and edible flowers for the lightest tartar you’ll ever taste. And the crispy trout skin is nothing short of ethereal.
Trout Tartar with Caviar and Crispy Skin
- 200 grams cleaned trout fillets
- 80 grams trout eggs
- reserve trout skin
- 1.5 litres Gewürztaminer
- 4 trout bones
- 300 grams demi sel butter
- 250 ml grapeseed oil
- 200 gr fresh dill
- 12 apple blossom
- 4 edible violets or other edible flower
- Make a tartar from the trout fillets and divide 50 grams per serving.
- Cold smoke for about 8 minutes.
- Toast the bones.
- Add the aromatic wine and let it reduce.
- Strain the liquid and mount with demi-sel butter.
- 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.
- 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.
Spoon the tartar 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.
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
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