Tataki of trout from the...
Tataki of trout from the Pyrenees
- 2 Paving stones of trout from the Pyrenees
- Toasted sesame
- Roasted sesame oil
- Lemon juice
- 1 Echalote
- 1 Carrot
- 1/4 Red cabbage
- Salt and pepper
For the marinade :
- 4 C. Tablespoons olive oil
- 1 C. Tablespoons soy sauce
- 1 C. with agave syrup
1 hour before cooking, marinate your trout steaks in the mixture of olive oil, soy sauce and agave syrup.
Meanwhile grate the carrot, slice the red cabbage and shallot. Mix them together and pour a drizzle of toasted sesame oil and a drizzle of lemon juice. Salt and pepper. Reserve.
Take out the paving stones and dip them in a bowl filled with sesame seeds.
In a non-stick frying pan with a little marinade, snack your two pies 2 min on each side, the heart must remain raw. Make nice slices of about 2cm and place them on your raw vegetables mixture on your plates.
"A rosé wine with a colourful colour, which reflects the generosity of the Gascon grape varieties (Cabernet Sauvignon, Cabernet Franc, Merlot, Tannat). To be enjoyed chilled (5-8°C), within a year of its preparation. There are food and wine pairings that seem obvious.
The rosé's tasty and tense palate will elegantly match the finesse of the trout from the Pyrenees, enhanced by its marinade. The toasted sesame will add a hint of roasting to the wine's adorably fruity and floral notes."