Trout and tarragon tartare with country-style fries

Trout and tarragon tartare with country-style fries


Trout tartare

  • 300 g (11 oz.) trout (fillet)
  • 1 shallot
  • 1 lemon
  • ½ bunch of tarragon
  • 45 ml (3 tbsp.) olive oil
  • 15 ml (1 tbsp.) capers
  • 5 ml (1 tsp.) black pepper
  • 2.5 ml (½ tsp.) salt

Country-style fries

  • 3 Jerusalem artichokes (the longest you can find)
  • 4 carrots
  • 1 large sweet potato
  • 2 parsnips
  • 10 ml (2 tsp.) olive oil
  • 2.5 ml (½ tsp.) salt
  • 1.24 ml (¼ tsp.) pepper


Trout tartare

  • Remove the skin, bones and grey parts of the trout fillet, then cut it into small regular cubes. Set aside.
  • Squeeze the juice from the lemon and set it aside separately in a bowl.
  • Mince the capers, shallot and tarragon and set aside.

Oven fries

  • Preheat the oven to 260°C (500ºF).
  • Cut the Jerusalem artichokes, carrot, sweet potato and parsnips into uniform French-fry shapes.
  • Place the different vegetables on different baking sheets. It is important to do this because they do not all have the same cooking time. Drizzle some olive oil on the fries, season and place them in the oven. Stir quickly every 10 minutes.
  • Check the vegetables by piercing with the tip of a knife. When they are golden-brown and the tip of a knife pierces the vegetables easily, they are cooked. Remove the sheets from the oven.


  • About ten minutes before serving, combine all the tartare ingredients in a large bowl, along with a drizzle of olive oil, and use a cookie cutter to shape the tartare on the plate. Place a few of each of the vegetable fries alongside.