Local Mt. Lassen Trout Tartar Recipe
Cara-cara oranges, kalamansi kosho, horseradish, Purple Majesty potatoes, Presidio oil
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Ingredients
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Trout Tartar
Purple Majesty Potato Crisps
Garnish & Finish
Method
Trout Tartar
- 1
Prepare the trout
Keep the trout cold. Using a very sharp knife, slice the trout against the grain into 1/8 to 1/4-inch dice. Transfer the diced trout to a chilled bowl.
- 2
Combine aromatics and seasoning
Add the minced shallot, chopped capers, minced chives, grated horseradish, kalamansi kosho and sea salt to the bowl with the trout. Stir gently to combine.
- 3
Add citrus and oil
Fold in the cara-cara orange segments and the orange juice. Slowly drizzle in 2 tablespoons of Presidio (or extra-virgin) oil while gently folding so the tartar becomes glossy but not oily. Taste and adjust seasoning with black pepper and up to another 1/4 tsp salt if needed.
- 4
Rest briefly
Cover and chill the tartar for 10–15 minutes to let flavors meld. Keep chilled until plating. Do not let sit longer than 30 minutes to preserve texture and color of trout.
Purple Majesty Potato Crisps
- 5
- 6
Fry crisps
Heat neutral oil in a heavy skillet or deep pot to 350°F (175°C). Working in batches, fry the potato slices until crisp and lightly golden, about 2–3 minutes per batch. Stir occasionally so they don't stick. Use a slotted spoon to transfer crisps to a paper-towel-lined tray; while still hot, sprinkle with fine sea salt.
- 7
Cool
Let the crisps cool completely so they become crunchy before using as a vessel for the tartar.
Garnish & Finish
- 8
Plate
Using a ring mold or spoon, portion about 3–4 tablespoons (roughly 1/4 cup) of trout tartar per serving and place atop a small cluster of Purple Majesty crisps or next to a fan of crisps so guests can scoop. Alternatively, serve tartar in a small bowl with crisps on the side.
- 9
Finish
Drizzle each portion with 1/4 teaspoon of Presidio oil, top with a few microgreens or a sprig of baby dill, and garnish with a thin cara-cara slice. Serve immediately while crisps are crunchy and tartar is chilled.
