Trout tartare in pesto sauce for Rosh Hashanah
An easy-to-prepare dairy entrée for a meat-free New Year’s meal.
This recipe is from Haaretz's archives.
When very fresh, forelit (a type of trout) is terrific raw. Adding a dollop of pesto sauce and using a baking ring or a round cookie cutter turns this dish into an elegant and easy-to-prepare first course.
500 gm. of very fresh forelit fillets, skinned, cut into 1-cm. cubes
2 tbsp. pesto sauce, homemade or store-bought
2 tbsp. heavy cream
1 tbsp. lemon juice
4 ripe but firm tomatoes
coarse salt, ground black pepper
handful baby salad greens
In a bowl, combine the fish cubes, pesto, cream and lemon juice. Season with salt and pepper. Taste and adjust the seasonings.
Use a sharp unserrated knife to cut the tomatoes into very fine slices; arrange on plates in a partially overlapping design, one tomato per plate. Season the tomatoes with salt and pepper.
For a festive presentation, place a baking ring or round cookie cutter in the center of each plate, and fill it with a quarter of the fish mixture. If you like, decorate with a small amount of baby greens. Carefully lift and remove the ring.
To top things off, drizzle fine olive oil and a little lemon juice over the tomatoes, and then sprinkle over some Parmesan shavings (use a vegetable peeler for this ). Serve immediately.
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