Martin Morales’ Trout Tiradito


Use the freshest, best-grade fish fillet you can buy – this is a light, delicate dish that relies on the quality of its ingredients

This tiradito is a show-stopper at Casita Andina: it’s worth taking your time over the presentation.

• 250g purple potatoes or regular floury potatoes, skin on, left whole
• 1 teaspoon amaranth
• 60g trout roe
• 400g skinless rainbow trout fillets, well chilled and finely sliced
•1 quantity Ceviche Andino, amarillo tiger’s milk
• a few nasturtium, purple shiso, or watercress leaves, to serve
• Arrollado de Palta, Coriander herb oil or a few coriander leaves, to serve
•  paprika, to serve
• salt

1 Put the potatoes in a saucepan and cover with water. Bring to the boil and add a good pinch of salt.
2 Boil the potatoes for about 15–20 minutes until tender. Drain, then as soon as the potatoes are cool enough to handle, peel them and mash until very smooth.
3 Allow to cool completely, then divide up the mash into 4 equal portions. Shape the portions into evenly sized cylinders, then wrap each one in clingfilm. Chill in the fridge.
4 Heat a small frying pan over a medium heat and add the amaranth. Heat the amaranth until it starts to pop open, then remove from the pan quickly onto a side plate to stop it burning.
5 To serve, unwrap the potato cylinders and cut each one into 3 or 4 lengths. Arrange the potato pieces on individual serving plates and top each potato piece with a small amount of the trout roe.
6 Arrange slices of trout fillet around the potato pieces and then flood each plate with the tiger’s milk.
7 Sprinkle over the toasted amaranth, the nasturtium or watercress leaves, coriander herb oil or leaves, and paprika, then serve immediately.

Recipe courtesy of Martin Morales, extracted from Andina 

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