Wash and drain 25g bulgur, then soak in 75 ml cold water and 1/2 tsp sea salt during 30 mins.Then drain and dry.
Slice 200g sea trout (or salmon) into 5mm cubes.
Finely slice a shallot and 1/2 red chili.
Toast 1/4 tsp ground cumin, 1/3 tsp ground coriander and 1/3 tsp piment
Mix the fish, the bulgur, the shallot, the chili and the spices.
Season with black peper and 1 tsp salt. Cover and keep cool in the fresh, not longer than 1 hr.
In the meantime make a salsa from 30g hacked black olives, the finely sliced peel (discard the rest) of 1/2 preserved lemon, 5g hacked parsley and 1,5 tbsp olive oil
Use a mandoline to make very thin chips from a peeled Jerusalem artichoke and deep fry in archaide oil, drain on kitchen paper and add a bit of salt
Serve a shown, with some lemon oil
(Here the original recipe in Flemish)
Follow me on Instagram @peterschoenmaker7 and visit Amazon to have a look at my book Breakfast in Gascony, for your Kindle
No comments:
Post a Comment