Turbot Tartare with Beetroot

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Turbot Tartare with Beetroot
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Health Score:
10,0 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation

Ingredients

for
4
Ingredients
1 tablespoon parsley
1 Red chile pepper
80 grams Red onions
250 grams fresh turbot fillet (skinned and boned)
salt
white peppers (freshly ground)
1 tablespoon lemon juice
200 grams Red Beets
How healthy are the main ingredients?
onionparsleysalt

Preparation steps

1.

Rinse the parsley, pluck the leaves from the stems, and finely chop. Rinse the chile pepper, cut into thin rings, and remove the seeds and white membrane. Peel and dice the onion.

2.

Rinse the fish fillets, pat dry, and very finely chop or mince. Season with salt, pepper, and lemon juice and mix in the parsley and onion.

3.

Rinse the beetroot, peel (with gloves on) and slice very thin with mandoline or slicer. Pat slices dry and arrange decoratively on plates with the turbot tartare. Garnish with chile pepper rings to serve.