METHOD
- Chickpea tartlets:
- Mix dry ingredients in a bowl.
- Gradually whisk in ice water until combined.
- Add egg yolk; mix until smooth. Rest dough 30 mins chilled.
- Heat a metal tartlet mold in oil at 200°C (15 mins). Reduce to 168–172°C.
- Dip mold into batter, then submerge in oil to fry until crisp. Drain on paper.
- Trout tartare:
- Portion trout into 160g pieces; freeze individually.
- Partially thaw, then finely dice.
- Chop remaining ingredients (except sesame); mix with trout and season.
- Pipe into piping bags.
- Borage aioli:
- Blanch borage leaves (2 mins), drain, and blend.
- Emulsify garlic, salt, egg, and oil into aioli. Fold in borage purée. Pipe into bags.
PRESENTATION
- Fill tartlet shells ¾ full with trout tartare.
- Top with a dollop of borage aioli and reserved diced trout.
- Garnish with trout roe.
ALLERGENS
- Fish
- Eggs
- Soy
- Sesame
- Gluten (wheat)
- May contain traces of nuts
RECIPE INFORMATION
A modern take on Aragonese river cuisine
INGREDIENTS
For the chickpea tartlet (yields ~115 units):
- 100g weak flour (pastry flour)
- 44g chickpea flour
- 262g ice-cold mineral water (3°C)
- 14g sugar
- 2g salt
- 1.5g baking powder
- 50g egg yolk
For the trout tartare:
- 160g trout fillet (deboned, skinned)
- 16g marinated kombu seaweed
- 2g black sesame seeds
- 5g soy sauce
- 10 mandarin orange sprouts
- 50g lemongrass/oyster oil (see infusion below)
- 75g lemongrass, 35g lemon thyme, 600g sunflower oil (infused 24–48h)
- Salt to taste
For the borage aioli:
- 1 bunch borage (leaves only)
- 1 garlic clove
- 180g liquid egg
- 1L sunflower oil
- Salt
Finishing:
- 100g trout roe
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