Directions:
For the trout:
- Peel the shallots and chop finely.
- Heat the olive oil in a pan and sauté the shallots until they are soft.
- Allow to cool.
- Cut the trout fillets into 1/4 inch cubes.
- Mix the shallots with VOM FASS Sherry Vinegar Riserva, mustard and trout.
- Mix well and season to taste with VOM FASS Salt and Pepper.
- Using a 3 or 4 inch ring mold, place the tartar on the plates with the vinaigrette.
- Garnish with finely chopped chives and crushed saltine crackers.
For the vinaigrette:
- Peel the carrots and celery and dice it.
- Wash the leeks well and chop it finely.
- Heat the VOM FASS FassZination Hazelnut Oil moderately in a frying pan and sauté the carrots and celery Briefly.
- Add the leeks and sauté with the rest of the vegetables.
- Remove from heat and add the VOM FASS Lemon Extra Virgin Olive Oil and VOM FASS Sherry Vinegar Riserva.
- Mix everything together and season with VOM FASS Salt and Pepper. * Can substitute rainbow trout with wild steelhead, salmon, or white-fleshed fish including haddock, snapper, and cod.
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