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Ingredients
Fish Tartare with Salmon, Tuna and Turbot
- 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
Rinse the fish, pat dry and remove the salmon skin and cut into thin strips. Cut the fish fillets into small cubes.
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.
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.
Cook the salmon skin in a hot pan with 1 tablespoon of olive oil until crispy, remove and drain on paper towels.
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.
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.