Tartare of Norwegian Steelhead Trout with Tapioca Pearls and Blue Mussel Broth

This recipe allows the clean, ocean taste of the Norwegian Steelhead Trout to shine through.

Author: Ørjan Johannessen

Difficulty Difficult
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Ingredients

Number of servings

Procedure

  • Boil tapioca pearls in water until tender. Rinse with warm water and drain.

  • In a bowl, combine soy sauce, half the lime juice and sesame oil. Add cooked tapioca and let marinate for 30 minutes.

  • Cut Norwegian Steelhead Trout into small cubes and place them in 3-inch portion rings. Drain the tapioca from the juice and layer on top of the trout.

  • Wash blue mussels. Set aside.

  • In a pan over medium heat, place shallot and white wine. Reduce by half, then add mussels. Cover and cook until all of the mussels have opened. Strain cooked mussels over a bowl to reserve the broth; refrigerate broth.

  • Place fennel and radishes in cold water for 10 min. Strain.

  • Marinate fennel and radishes in olive oil, sesame seeds, remaining lime juice, dill and salt.

  • Place trout and tapioca in center of plate, with mussel broth around and fennel-radish salad on the side.