Martin Morales’ Trout Tiradito

65df8cd17090e13840116a336e3c924c


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.

Ingredients
• 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

Method
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 

Like this article?

Share on facebook
Share on Facebook
Share on twitter
Share on Twitter
Share on linkedin
Share on Linkedin
Share on pinterest
Share on Pinterest

Find Something special