A Trio of Fish Tartares with Parsley Sauce

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A Trio of Fish Tartares with Parsley Sauce
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Health Score:
8,8 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
571
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie571 kcal(27 %)
Protein43.87 g(45 %)
Fat42.96 g(37 %)
Carbohydrates1.61 g(1 %)
Sugar added0 g(0 %)
Roughage0.45 g(2 %)
Vitamin A201.49 mg(25,186 %)
Vitamin D1 μg(5 %)
Vitamin E3.71 mg(31 %)
Vitamin B₁0.45 mg(45 %)
Vitamin B₂0.64 mg(58 %)
Niacin27.21 mg(227 %)
Vitamin B₆1.2 mg(86 %)
Folate55.58 μg(19 %)
Pantothenic acid2.86 mg(48 %)
Biotin10.63 μg(24 %)
Vitamin B₁₂6.88 μg(229 %)
Vitamin C13.46 mg(14 %)
Potassium893.28 mg(22 %)
Calcium78.55 mg(8 %)
Magnesium62.09 mg(21 %)
Iron3.14 mg(21 %)
Iodine25.56 μg(13 %)
Zinc1.7 mg(21 %)
Saturated fatty acids6.08 g
Cholesterol308.65 mg

Ingredients

for
4
For the parsley sauce
2 handfuls parsley
1 garlic
2 tablespoons lemon juice
80 milliliters sunflower oil
salt
For the fish tartares
200 grams Salmon
200 grams Tuna steak
200 grams trout
1 shallot
3 tablespoons freshly chopped Fresh herbs (such as tarragon and parsley)
3 tablespoons grapeseed oil
lemon juice
salt
freshly ground peppers
For garnish
Fresh herbs (such as parsley and tarragon)
1 tablespoon Caper
4 egg yolks (for serving)
How healthy are the main ingredients?
Salmontroutparsleygrapeseed oilgarlicsalt

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.