Freshwater sausage tartare
A dish adapted from the traditional soft sausage from Malaga, with a little light. The same technique, replacing pork with trout and accompanied by roe deer from the same fish, macerated in fragrant old wine from Malaga.
Chef: Diego Galegos
It is not uncommon to find a chef who specializes in one product and even less in a river fish. The name of the restaurant gives us a great clue. Pike is the nickname by which he was known sturgeon already in the Golden Age, when Ebro and Guadalquivir ascended.
- Olive oil
- 145 g of pepper spices
- 50 g of deer
- For the trout roe deer
- Synthetic housing
- 10 ml of aromatic wine
- Other ingredients
- Fresh onion
- Lemon juice
- Dehydrated caviar
- 5 kg of minced trout meat
- In a metal bowl, add the trout meat along with the spices and a drizzle of olive oil.
- Mix well and fill the intestines with a filling machine.
- Tie them well and let them harden in the dryer for 15 days.
For the trout roe deer
- Place the deer in a vacuum bag together with the wine and seal it carefully so that it does not break.
- Store in the refrigerator and marinate for 24 hours.
- In a bowl, season the sliced sausage with mayonnaise, pickles and lemon juice. Mix well.
To the presentation
- In a flat plate, make a quennel with tartar on top, put a little macerated venison.
- Finish with young shoots and dehydrated caviar.
I will see you on another recipe.
David from 55000 Recipes