Salmon and monkfish tartare
★
★
★
★
★
4 rates
Preparation : 20 min
Cooking : 0 min
Total time : 20 min Rest : 0 min
6 people
400 g salmon
400 g monkfish
30 ml lime juice
4 tbsp olive oil
1 bunch of chives
1 yellow or red pepper
4 tbsp of capers
2 onions
1 pinch pepper
Associated products
Tips
Serve immediately with toast. When ready to serve, you can add an egg yolk (in its shell) in the middle of the tartare.
RECIPE STEPS
1
Peel the onions.
- 2 onions
2
Put the chives into the mini bowl and pulse twice.
Set aside.
- 1 bunch of chives
3
Put the onions into the mini bowl and pulse 3 times.
Set aside.
- 2 onions
4
Deseed the peppers, remove the white pith, and cut into pieces.
- 1 yellow or red pepper
5
Fit the food processing bowl with the metal blade and add the pepper.
Pulse 4 times and set aside, keeping separate from the onions and chives.
- 1 yellow or red pepper
6
Roughly chop the fish into large pieces and place into the food processing bowl with the metal blade.
Pulse 4 times.
- 400 g salmon
- 400 g monkfish
7
Place the tartare in the centre of the plates.
Drizzle with olive oil and lime juice. Season with pepper.
- 4 tbsp olive oil
- 1 pinch pepper
- 30 ml lime juice
8
Place small stacks of the capers, onions, pepper and chives around the tartare.
- 1 bunch of chives
- 1 yellow or red pepper
- 4 tbsp of capers
- 2 onions
