
Trout Tiradito
45m
A light summer or winter dish back to my roots. Swiss trout and Bolivian flavor.
Great with citric cocktails.
Bring 4 cups of water to a boil over high heat and add 3 tbsp of salt. Whisk to dissolve the salt
Transfer the brine to a tray and refrigerate until cold
Finely chop the stems from ½ bunch of parsley
Finely chop ¼ of a red chili
Finely chop 2 tbsp of pickled sushi ginger. Transfer the chopped ingredients to the food processor
Peel and small dice 1 small onion
Transfer to the food processor and add 1 tsp of sugar and salt to taste
Blend to obtain a paste
Add some ice cubes and blend until crushed
Add the juice of 2 limes
Blend to combine
Add 2 rainbow trout fillets to the chilled brine and let it rest for 10m
Slice 1 watermelon radish using a mandoline
Make a radial cut on the slices and place them in cold water
Slice 1 radish using a mandoline and cut the slices into thin sticks
Thinly slice the rest of the red chili
Remove the trout fillets from the brine and pat them dry. Run the knife along the skin to remove it. Trim the edges
Make ½ cm thick slices
Plate the fish slices in the middle of the dish
Add the sauce to the sides
Decorate with the watermelon radish
Add some radish sticks and slices of red chili
Finish with puffed quinoa to taste. The trout tiradito is ready
Enjoy this beautiful and fresh dish!
Yield 2 people
Rainbow Trout Fillet
2 filletsRed Chili
1Pickled Sushi Ginger
2 tbspCeleriac
¼Parsley
½ bunchSmall Onion
1Garlic
1 cloveWatermelon Radish
1Radish
1Lime
2Puffed Quinoa
to tasteSugar
1 tspSalt
3 tbspSalt
to tasteIce Cube
as neededWater
4 cups
Equipment
Food Processor
Mandoline