Mussels with Trout and Cucumber Tartare
Ingredients
- For trout and cucumber tartare
- 100 grams very fresh, skinless trout
- 1 sm piece Cucumber
- ½ tsp chopped Dill
- 2 Tbsps lemon juice
- salt
- white peppers
- 2 Tbsps soybean oil
- 1 White roll
- For the mussels
- 500 grams Green-lipped mussel (or mussels)
- salt
- 1 Tbsp butter
- 1 small onion
- 3 sprigs parsley
- 1 pc Celery (about 40 grams)
- 1 carrot
- peppers
- 250 milliliters fish stock
- 50 milliliters white wine
Preparation steps
For trout and cucumber tartare: Rinse the trout fillet, pat dry and cut into small cubes. Peel the cucumber and cut into small cubes. Place the trout and cucumber in a bowl with the dill, lemon juice and soybean oil, season with salt and pepper, cover and marinate at least 20 minutes in the refrigerator. Cut the bread wafer thin and toast. Let cool.
For the mussels: Rinse and scrub the mussels under cold running water. Remove the beard and the hair-like fibers. Discard any opened mussels. In a saucepan, bring 1 liter (approximately 1 quart) of water with a little salt to a boil, add the mussels, cover and cook until the mussels open, 6-7 minutes. Drain, rinse and remove the mussels from their shells. Discard any mussels that haven't opened.
Pell the onion, halve and cut into strips. Risne the parsley and pluck the leaves from the stems. Peel the carrots and celery, and cut both into thin strips (julienne).
Heat the butter in a skillet and sauté the vegetables briefly, season with salt and pepper, pour in the wine and fish stock and simmer until the vegetables are al dente. Remove the pan from the heat, place the mussels in the pan.
To serve, pour into glasses. Place the trout and cucumber tartare on toasted slices of bread and place it on the glasses. Serve immediately.
