Trout gravlax from the Pyrenees beetroot, pickles and beetroot sauce
€10
Les Requins Marteaux · Bordeaux
Nutrition
≈ 300 kcalper portion of about 150 g
- Protein30%
- Fat56%
- Carbohydrates14%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A cured fish dish where trout is preserved in salt, sugar, and herbs, typically served cold with pickled vegetables and a vegetable-based sauce.
- Cuisine
- French
- Origin
- Scandinavia, traditional method
Typical ingredients
- trout
- beetroot
- pickles
- beetroot sauce
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
Did you like this dish?