A Trio of Fish Tartares with Parsley Sauce
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(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
571
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 571 cal. | (27 %) | ||
| Protein | 43.87 g | (45 %) | ||
| Fat | 42.96 g | (37 %) | ||
| Carbohydrates | 1.61 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.45 g | (2 %) |
more nutritional values
| Vitamin A | 201.49 mg | (25,186 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.71 mg | (31 %) | ||
| Vitamin B₁ | 0.45 mg | (45 %) | ||
| Vitamin B₂ | 0.64 mg | (58 %) | ||
| Niacin | 27.21 mg | (227 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 55.58 μg | (19 %) | ||
| Pantothenic acid | 2.86 mg | (48 %) | ||
| Biotin | 10.63 μg | (24 %) | ||
| Vitamin B₁₂ | 6.88 μg | (229 %) | ||
| Vitamin C | 13.46 mg | (14 %) | ||
| Potassium | 893.28 mg | (22 %) | ||
| Calcium | 78.55 mg | (8 %) | ||
| Magnesium | 62.09 mg | (21 %) | ||
| Iron | 3.14 mg | (21 %) | ||
| Iodine | 25.56 μg | (13 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 6.08 g | |||
| Cholesterol | 308.65 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the parsley sauce
- 2 handfuls parsley
- 1 garlic clove
- 2 Tbsps lemon juice
- 80 milliliters sunflower oil
- salt
- For the fish tartares
- 200 grams Salmon
- 200 grams Tuna steak
- 200 grams trout
- 1 shallot
- 3 Tbsps freshly chopped Fresh herbs (such as tarragon and parsley)
- 3 Tbsps grapeseed oil
- lemon juice
- salt
- freshly ground peppers
- For garnish
- Fresh herbs (such as parsley and tarragon)
- 1 Tbsp Caper
- 4 egg yolks (for serving)
Preparation steps
1.
For the parsley sauce: Rinse the parsley, shake dry and pluck off the leaves. Peel the garlic and puree in a blender with the parsley and lemon juice. Gradually add the oil until the sauce is thick and creamy, season with salt.
2.
For the fish tartares: Rinse the fish fillets, pat dry and cut each into very small cubes. Peel and finely chop the shallot. Divide the shallots, herbs and grapeseed oil among the 3 types of fish. Season each with lemon juice, salt and pepper.
3.
Spoon each of the tartares into several small ramekins and then invert onto a serving platter.
For garnish: Garnish with herbs and capers.
4.
Serve with the herb sauce and the egg yolks.
