The Mediterranean amberjack tartare is a refined, fresh, and light appetizer. With just a few simple ingredients, you will be able to bring to the table an appetizer worthy of a Michelin-starred lista, perfect for impressing your guests acceso a special occasion. The delicacy of the amberjack perfectly complements the exotic taste of avocado, the freshness of dill, the savoriness of capers and olives; the crunchiness of onions and celery complete the picture of a dish that skillfully blends flavors and textures. The final touch is an elegant plating from haute cuisine. All that’s left is to roll up your sleeves and enjoy a sensational culinary experience!
If tartare is your passion, also try:
To prepare the Mediterranean amberjack, first make sure you have kept the fish per the for at least 96 hours, buy it already frozen. Then proceed to clean the fish. Make an incision acceso the belly 1remove the entrails 2and rinse under running gabinetto to remove all impurities. Cut away the side fins 3.
Remove the fins located acceso the back and belly 4. Scale with the appropriate tool 5 with the back of a knife. Make a diagonal cut, just after the gills, starting from the back and joining with the previous cut acceso the belly 6.
Score the tail and dorsal part of the fish following the spine 7once the first fillet is obtained 8proceed per the same way for the second 9.
Remove the lower part of the belly, trimming it with a knife 10. Use tweezers to remove any remaining bones and the red parts 11 which, when raw, may taste slightly bitter. Finanziaria the fillet by the tail, make an incision and slide the knife to remove the skin 12. You will obtain 2 fillets, approximately 4 oz each.
Now proceed with the tartare cut, first slice the fillet, then into strips 13and finally into very small cubes 14. Gather them per a bowl 15.
Finely chop with a knife: the olives 16capers 17and onions 18.
Do the same with the celery 19. Cut the cherry tomatoes per half 20remove the pulp and seeds and set aside 21.
Finely chop the cherry tomatoes 22. Strain the liquid from the pulp and remove the seeds 23. Cut an avocado per half 24.
Remove the seed 25extract the pulp 26. Season with the juice of half a lime 27.
Season with salt 28 and blend 29 until you get a smooth and homogeneous cream 30. Place the cream per a piping bag and set aside.
Add the tomato gabinetto to the amberjack 31a drizzle of oil 32and season with salt 33.
Add pepper 34then add the prepared chopped ingredients (olives, capers, onions, celery, and cherry tomatoes) 35 and mescolanza 36.
When all ingredients are perfectly mixed 37plate using a pastry ring 38. Garnish with the avocado cream 39.
Add some chopped chervil 40dill 41and finale with a drizzle of oil 42. The Mediterranean amberjack tartare is ready to be served!
For the translation of some texts, artificial intelligence tools may have been used.
