Smoked and Raw Trout with Caviar Butter
This is the Smoked and Raw Trout with Caviar Butter recipe.
- Prep: 20 min
Ingredients
- 1/2 cup (125 mL) clarified butter
- 4 oz (120 g) smoked trout thinly sliced
- 4 oz (120 g) fresh trout thinly sliced
- Salt and pepper to taste
- Juice of 1/2 lemon
- 1 oz (30 g) sturgeon caviar
- 4 tomatoes
- 4 parsley sprigs to garnish
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Preparation
Take 4 plates. On each one, place a slice of smoked trout and top with a slice of fresh trout. Season with salt and pepper. Place in hot oven for a few seconds.
Meanwhile, mix caviar and clarified butter.
Remove plates from oven (trout must be pink and warm), drizzle with lemon juice and top with caviar mixture.
Garnish each plate rim with a tomato sculpted into a rose shape and two parsley sprigs. Serve warm.
Jean Soulard, Executive Chef, Le Château Frontenac
