Not much luck in asking me for trout tartar recipes.
I am not a chef and an only adequate cook.
However, I do like to eat and that is what my blog is about.
from
Behind the French Menu
from
Behind the French Menu
My post on trout on French menus: http://behind-the-french-menu.blogspot.co.m/2013/04/truite-trout-on-french-menus-behind.html was followed by many requests for recipes for trout tartar.
I made a few suggestions; but then a completely new take on a versions of trout tartar caught my eye:
The Swiss chef, Leonhard Becker has a recipe that made my mouth water:
Tartar of trout cuit à la nage with crunchy fish skin triangles
Now I have to find a restaurant that has this dish on its menu while those who wanted a a recipe for trout tartar can make it themselves. Tell me how it comes out. See Leonhard's post for this recipe:
Behind the French Menu
Bryan Newman
Copyright 2013
