Fish Tartare with Salmon, Tuna and Turbot

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Fish Tartare with Salmon, Tuna and Turbot
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
For the dish
300 grams Salmon (with skin, ready to cook)
300 grams Tuna steak (ready to cook, skinless)
300 grams turbot fillet (ready to cook, skinless)
1 shallot
1 tsp scallions
1 Tbsp freshly chopped parsley
1 tsp Caper (from a jar)
3 Tbsps grapeseed oil
salt
freshly ground peppers
lemon juice
1 small red chili pepper
1 Tbsp olive oil
2 medium, waxy potatoes
60 grams clarified butter
For garnish
scallions
Caper
Trout roe
How healthy are the main ingredients?
Salmongrapeseed oilolive oilparsleyshallotsalt

Preparation steps

1.

Rinse the fish, pat dry and remove the salmon skin and cut into thin strips. Cut the fish fillets into small cubes.

2.

Peel the shallot and finely dice. Mix the herbs with 2/3 of the grapeseed oil and stir into the salmon and tuna (separately). Chop the capers and mix with the tuna. Season with lemon juice, salt, and pepper.

3.

Rinse the chile, cut in half lengthwise, remove seeds and ribs and finely chop. Mix with the turbot and the remaining oil, season with lemon juice, salt and pepper.

4.

Cook the salmon skin in a hot pan with 1 tablespoon of olive oil until crispy, remove and drain on paper towels.

5.

Rinse and peel the potatoes, cut into thin slices and fry until golden brown in a hot pan with melted butter. Remove and drain on paper towels and season with salt.

6.

Arrange the fish tatare on plates using different sizes of star-shaped molds. Garnish with the fish skin, capers, chives and trout caviar and serve with potato chips.