Hello greedy friends
I suggest you taste a delicious salmon tartare with tangy flavors for a fresh starter. It's a recipe that will appeal to raw fish lovers and can be offered in many ways
If you don't like salmon, you can use, for example, royal sea bream or bar/wolf that go well with the tangy citrus flavour
Other fish, shellfish such as tuna, mackerel, sardines, scallops and langoustine are very good in tartare
Don't put the flesh in a robot, but with a sharp knife. We want pieces, we want mash, not an infamous porridge.
The origin of tartare
The tartare is thus called in reference to a people from Asia, the "Tatars", accustomed to long journeys on horseback.
To eat, they took raw meat by adding salt before placing it under the saddle of their destriers. "It was to remove moisture and make it softer"
Fish tartare is an alternative to that of meat tartare, it is lighter and often preferred by us women. But maybe I'm wrong. In this case I'm curious to know your opinions
I advise you to season your tartare at the last moment so as not to cook your fish. Because the acidity of citrus fruits will cook the flesh of your fish and it is not what we want, at least not right away.
Take a fish of extreme freshness. no fish in supermarket trays. If you have a market near you or a fishmonger in your hyper favorite ask him, he (she) will be happy to inform you and offer you a quality fish
If not, fall back on frozen fish. For the part I take it at Picard, but it only engages me
Put it in the freezer the day before detailing it in tartare. This will reduce the risk of infection with anisakis, a parasite found in fish that are most at risk of infection. Although I must say that this is still very rare.
Well let's move on to the recipe, you'll tell me some news
Preparation: 20 minutes
- 600g fresh salmon
- 1 lime
- A small bunch of basil
- 1 new onion
- Olive oil
- 2 citrus fruits to choose from (pomelo, orange, blood orange…)
- 125g Greek yoghurt
- Young shoots and salad of your choice
- Salt, pepper
- 8 thin slices toasted baquette
Put a bowl or bowl in the refrigerator. You will dice the detailed raw fish
Cut off the tail of the new onions and remove the thin skin that covers them. Then finely slice them.
Peel and finely chop the basil, making sure to keep a few small leaves for finishing
Wash and then remove the zest of the citrus fruits, remove the skin and then lift the supremes, i.e. remove the flesh from the citrus without the skin. Keep the juice separately. Wash, zest and squeeze the lime.
Cut the previously unsealed salmon into 5mm thick strips, then cut in half. then finally in small dice.
In the cold bowl reserved for the refrigerator, combine the diced salmon, salt, pepper, olive oil, onions, basil, half of the citrus zest. Mix gently.
Mix the coarsely cut supremes with the lime juice, then set aside in the fridge until the sauce is prepared.
For the sauce, combine Greek yoghurt, citrus juice, salt, pepper and oil, then set aside in the fridge. A few minutes before serving add all the ingredients of the recipe to the container containing the fish tartare, except the arugula of course
Arrange the tartare on a serving plate using a stainless steel circle, tossing it with a small handful of young shoots seasoned with salt and pepper olive oil. Garnish with 2 thin slices of baguette toasted on each plate or glass
Finish with a little sauce and sprinkle with basil pluches and the other half of the citrus zest.
If you liked this salmon tartare with tangy flavours, don't hesitate to leave me a note before you leave