Fish Tartare

with Salmon and Perch

Fish Tartare - Impress your guests with this tartare that is easy-to-make for the home cook
281 kcal
Impress your guests with this tartare that is easy-to-make for the home cook

(0)

Difficulty:easy
Preparation:30 min
Ready in:150 min
Low-sugar
low-carb
Vitamin-rich
Mineral-rich
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
281
14%
Protein
33 g
66%
Fat
14 g
18%
Added Sugar
0 g
0%
Carbohydrates
4 g
2%
Roughage
1 g
-
Saturates
3 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

12 ouncesvery fresh Salmon (sushi-grade; without skin)
12 ouncesvery fresh Perch fillet (sushi-grade; without skin)
Salt
Pepper
8Limes
2red Chile pepper
4Scallions
3 tablespoonsOlive oil
8 sprigsCilantro

Kitchen Utensils

1 Cutting board, 1 Small knife, 2 Bowls, 1 Fine grater, 1 Citrus juicer, 1 Tablespoon, 1 Sieve, 1 Paper towel, 1 Whisk, 1 Large knife

Directions

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1 Rinse fish fillets and pat dry with paper towels. Cut into 1 cm (approximately 1/2 inch) cubes. Place fish cubes in a bowl and season with salt and pepper.
2 Rinse limes and wipe dry. Finely grate and reserve the colored rind of 3 limes.
3 Halve and juice the limes. Pour juice over fish, cover and allow to marinate in the refrigerator for 2 hours, occasionally tossing the fish in the juice mixture.
4 Trim and rinse chile peppers, halve lengthwise, remove seeds and chop finely.
5 Rinse scallions, pat dry and chop into thin rings. Combine with chopped chile peppers, grated lime peel and oil.
6 Drain fish cubes in a sieve and thoroughly toss to coat with chile-lime oil. Season with salt and pepper.
7 Rinse cilantro, pat dry and chop leaves coarsely. Sprinkle over fish tartare and serve.
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