Ingredients
- 400 g trout fillets without skin
- 100 g of seaweed tartare
- 1/2 organic lemon
- 2 sprigs of parsley
- 40 g pine nuts
- 8 cherries
Preparation
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Preheat the oven to 160°C.
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Spread the pine nuts on a baking tray lined with parchment paper and bake for around 6 minutes.
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Grate the lemon zest. Squeeze the latter to extract the juice. Remove leaves and finely chop the parsley. Stem and pit the cherries; cut them into small cubes.
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Rinse the trout fillets under running cold water and dry them with absorbent paper. Cut them into small cubes, then mix them with the seaweed tartare, pine nuts, cherries, parsley, lemon zest and juice. Season with pepper and refrigerate until ready to serve.
