Advertising
Advertising
The chopped fish fillets with limes aren't most effective in a pinnacle group visually and culinary: in addition, they provide a massive portion of valuable vitamins - exceptionally vitamins C and D as well as lots of unsaturated fatty acids.
Ingredients
12 ounces very fresh salmon (sushi-grade; without skin)
12 ounces very fresh perch fillet (sushi-grade; without skin)
salt
pepper
8limes
2 red chile peppers
4 scallions
3 tablespoons olive oil
8 sprigs cilantro
Preparation
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
Preparation steps
1. Fish Tartare preparation step 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. Fish Tartare preparation step 2
Rinse limes and wipe dry. Finely grate and reserve the colored rind of 3 limes.
3. Fish Tartare preparation step 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. Fish Tartare preparation step 4
Trim and rinse chile peppers, halve lengthwise, remove seeds and chop finely.
5. Fish Tartare preparation step 5
Rinse scallions, pat dry, and chop into thin rings. Combine with chopped chile peppers, grated lime peel, and oil.
6. Fish Tartare preparation step 6
Drain fish cubes in a sieve and thoroughly toss to coat with chile-lime oil. Season with salt and pepper.
7. Fish Tartare preparation step 7
Rinse cilantro, pat dry and chop leaves coarsely. Sprinkle over fish tartare and serve.
Ingredients
12 ounces very fresh salmon (sushi-grade; without skin)
12 ounces very fresh perch fillet (sushi-grade; without skin)
salt
pepper
8limes
2 red chile peppers
4 scallions
3 tablespoons olive oil
8 sprigs cilantro
Preparation
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
Preparation steps
1. Fish Tartare preparation step 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. Fish Tartare preparation step 2
Rinse limes and wipe dry. Finely grate and reserve the colored rind of 3 limes.
3. Fish Tartare preparation step 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. Fish Tartare preparation step 4
Trim and rinse chile peppers, halve lengthwise, remove seeds and chop finely.
5. Fish Tartare preparation step 5
Rinse scallions, pat dry, and chop into thin rings. Combine with chopped chile peppers, grated lime peel, and oil.
6. Fish Tartare preparation step 6
Drain fish cubes in a sieve and thoroughly toss to coat with chile-lime oil. Season with salt and pepper.
7. Fish Tartare preparation step 7
Rinse cilantro, pat dry and chop leaves coarsely. Sprinkle over fish tartare and serve.
Advertising