We are always looking for new and exciting items to serve Company when they come to visit us. This one is different but Don likes this type of Hors d’ Oeuvres, so here we go.
- 10 really large radishes
- 8 oz. trout fillet, skin on
- Olive oil
- 1/4 tsp. Asian sesame oil
- fine sea salt
- white pepper
- 1 lime, juice removed and peel grated
Cut a small slice off the bottom of the radishes. Cut each radish in half crosswise. Using a small melon baller, hollow out the center of each radish, making a cup about 1/8 inch deep.
Carefully remove the skin from the trout fillet all in one piece. Place enough olive oil in a sauté pan to coat the bottom, and heat over high heat. Saute the skin in the pan until it becomes crispy (approximately 2 minutes). As the skin can curl up, hold flat with a spatula. Remove from the heat and set aside.
Cut the trout fillet into tiny cubes and place in a bowl. Add some sesame oil, squeeze of lime juice and season with salt and pepper and toss to mix.
Fill each radish cup with some tartare, break off a piece of crispy skin and garnish the top. Sprinkle some grated lime zest on top. Place over a bowl of crushed ice and keep in the refrigerator until ready to serve.
Plate on a pretty platter and serve really cold, along with a glass of white wine.
