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Tartare of Trota Regina
[ Trout ]
300 g Trota Regina, 1 jar Uova di Trota, chives, fennel fronds, garlic chives, 3 San Marzano tomatoes, extra-virgin olive oil.

Finely dice the trout. Finely chop the chives, fennel fronds and garlic chives. Deseed the tomatoes and dice the flesh. Mix all these ingredients, add a drizzle of oil and the trout eggs. Serve directly on a plate or on top of toasted bread. According to taste, add a small dice of very fresh courgettes. Excellent with Basmati rice.

Recommended wine: Chardonnay
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