Trout tartare with burnt butter and pistachios - page 243

E Tartare is all about the quality and freshness of the ingredients. The trout needs to be fresh as can be, the nuts need to be best quality - always taste them to check for freshness - and the salt flaked. If you are pushing the boat out and can get hold of them, use slivered pistachios - their long shape is very elegant and their vibrant green looks great - but regular pistachio kernels are also fine, roughly chopped. This is as easy to make as it is impressive to serve.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

I. Place the shallot in a small bowl with 2 tablespoons of lemon juice, the sugar, 1/2 teaspoon of flaked salt and a generous grind of pepper. Using your fingers, massage the sugar and salt into the onions and set aside. 2. Put the trout into a separate small bowl along with the oil, the lemon zest, the remaining 2 teaspoons of lemon juice, 1 1/2 teaspoons of flaked salt and a generous grind of pepper. Stir and set aside for 30 minutes - not longer, or the fish will overcook 3. Before serving, put the butter and cumin seeds into a small pan and place on a medium heat. Melt the butter gently for about 5 minutes, swirling the pan from time to time, until the butter begins to foam, turn brown and smell nutty and caramelised. 4. Divide the trout between four dishes and top with the shallots (discarding any liquid). Sprinkle over the pistachios and tarragon and drizzle with the cumin seed burnt butter. Finish with a little sprinkle of flaked salt, and serve.