Trout (or salmon) ceviche with brown butter and pistachios: Ottolenghi’s recipe

Raw cooking is increasingly present in our day to day. With the proper food safety measures – we always have to start with frozen fish when we approach these types of recipes – there are endless recipes that are prepared in a jiffy, and they allow us fully enjoy the flavor of meat and fish.

We found this Black Butter Pistachio Trout Ceviche in what was our favorite recipe book of 2019, Simple, from the Israeli chef Yotam Ottolenghi, which has been with us throughout the pandemic.

Ottolenhi baptizes this recipe as “tartar”Although to us it seems more like a ceviche, since the fish is marinated in lemon, and the acid, as in the mythical Andean dish, makes it cook. As in the original preparation, we have used trout, but this is a recipe that can be made as is, also with salmon.

Peel and cut the shallot into very thin slices. Arrange it in a bowl and add two tablespoons of lemon juice, the sugar, half a teaspoon of flake salt and two or three turns of the freshly ground black pepper mill. Mix everything well and reserve.

Thoroughly clean the fish, which should be served without skin or bones, cut into pieces of around 1.5 cm. Put it in another ol, with the oil, the zest of a lemon, another two teaspoons of lemon juice, a teaspoon and a half of flaked salt and a good pinch of pepper. Stir everything and let the fish marinate for 30 minutes (no more, otherwise the fish will become too soft).

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Trout collage

While the fish is marinating, heat the butter in a small saucepan over medium heat, along with the cumin seeds. We must now caramelize the butter slowly, to achieve what the French know as peanut butter, literally “Hazelnut butter” or, in Spanish, brown butter. To do this, melt the butter and stir it over low heat for 5 minutes, until it turns brown, smells of nuts and begins to froth.

Now, with the help of a metal hoop If you want to serve the dish in a fine plan, divide the trout on two plates, top it with the shallot (discarding the excess liquid) and the peeled and crushed pistachios and sprinkle the brown butter with the cumin on top. Finish the dish with a pinch of flaked salt and serve immediately.

With what to accompany the trout ceviche

With these measurements, the plate is perfect for a dinner or light lunch for two, but it can also be distributed as an aperitif among four people. We are facing an amazing dish, which can be served at any party meal to be fetén, but it is at the same time very simple, which allows us to enjoy it without the need for any fancy. To drink, it is going to him that neither painted some dry white wine, a fine or chamomile or, of course, a good cava.

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