Tartare of sea trout and bulgur Recipe


Wash and drain 25g bulgur, then soak in 75 ml cold water and 1/2 tsp sea salt during 30 mins.Then drain and dry.

Slice 200g sea trout (or salmon) into 5mm cubes.

Finely slice a shallot and 1/2 red chili.

Toast 1/4 tsp ground cumin, 1/3 tsp ground coriander and 1/3 tsp piment

Mix the fish, the bulgur, the shallot, the chili and the spices.

Season with black peper and 1 tsp salt. Cover and keep cool in the fresh, not longer than 1 hr.

In the meantime make a salsa from 30g hacked black olives, the finely sliced peel (discard the rest) of 1/2 preserved lemon, 5g hacked parsley and 1,5 tbsp olive oil

Use a mandoline to make very thin chips from a peeled Jerusalem artichoke and deep fry in archaide oil, drain on kitchen paper and add a bit of salt

Serve a shown, with some lemon oil 

(Here the original recipe in Flemish)



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Tartare of sea trout and bulgur Recipe

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Tartare of sea trout and bulgur Recipe https://sweetteabiscuits.blogspot.com/2022/03/tartare-of-sea-trout-and-bulgur-recipe.html

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