#140 trout tartare with burnt butter and pistachios

from Simple

The worst thing about this recipe is the portion size. Why would anyone want to make such a small quantity of something so absurdly delicious? I was wowed but this one, it's really restaurant quality, pay $20 for a tiny portion type of dish. I started with super fresh trout from my local seafood market, Coastal Seafoods, and mixed it with a touch of lemon, olive oil, salt and pepper. I didn't marinade it for the full instructed time because I didn't want the fish to get too cooked in the acid. Sweetened, lemony pickled shallot and fresh marjoram were mixed in and then the dish was topped with brown butter flecked with cumin seed and slivered pistachio. Amazing.