Trout Tartar with Brési beef

Step 1

Finely chop the flesh of the trout with a knife and refrigerate.
Line 6 ramekins or stainless steel circles 6cm high and 7cm in diameter, slightly oiled, with thin slices of beef, chop the rest. Place the beetroot in a juicer to obtain the juice, chop the shallot.

Step 2

Mix the flesh of the trout, the beef, chopped shallots, salt, pepper, two drops of Tabasco sauce, a spoonful of mustard, olive oil, sherry vinegar and half the chopped herbs. Adjust the seasoning according to taste, garnish the ramekins (or circles), emulsify the beet juice with 1 dl of olive oil and a teaspoon of balsamic vinegar. At serving time unmould onto the plates, place the red beetroot vinaigrette around the tartare and sprinkle the remaining herbs on top.

Step 3