Tartare of Sea Bass and Salmon

Yield: 3 lb (1.5 kg) Portions: 12 Portion size: 4 oz (125 g)

U.S.

Metric

Ingredients

1 lb 4 oz

600 g

Salmon fillet, skinless

1.

and boneless

12 oz

375 g

Sea bass fillet, skinless

2.

and boneless

3 fl oz

90 mL

Lemon juice

212 oz

75 g

Dijon mustard

3.

312 oz

100 g

Shallots, chopped

4.

6 fl oz

175 mL

Olive oil

5.

to taste

to taste

Salt

to taste

to taste

Pepper

7 tbsp

40 g

Chopped fresh parsley

4 tbsp

25 g

Chopped fresh chervil

3 tbsp

17 g

Chopped fresh chives

12 oz

375 g

Tomato, peeled and seeded

as needed

as needed

Chervil sprigs

Calories, 250; Protein, 16 g; Fat, 19 g (68% cal.); Cholesterol, 40 mg; Carbohydrates, 4 g; Fiber, 1 g; Sodium, 190 mg.

Procedure

Chop the fish with a knife. Refrigerate until ready to mix and serve.

Whip together the lemon juice, mustard, and shallots. Gradually whip in the oil until well emulsified. Season to taste, then mix in the chopped herbs.

Mix into the chopped fish.

Cut a small brunoise of tomato.

The tartare can be presented either in quenelles (see

Figure 13.5.) or molded in a ring mold (see Figure 15.4).

Sprinkle the plate with the tomato and decorate with springs of chervil.

Per serving:

Calories, 250; Protein, 16 g; Fat, 19 g (68% cal.); Cholesterol, 40 mg; Carbohydrates, 4 g; Fiber, 1 g; Sodium, 190 mg.

Tartare of Sea Bass and Salmon

Tartare of Sea Bass and Salmon

Figure 15.4

Shaping food with a ring mold.

Figure 15.4

Shaping food with a ring mold.

(a) Position a ring mold on the plate. Fill with the food and level the top with a palette knife or spatula.

(b) Carefully lift off the mold.

(a) Position a ring mold on the plate. Fill with the food and level the top with a palette knife or spatula.

(b) Carefully lift off the mold.

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