Fish Tartare
0.75 h
4 raciones
Difficulty:
Media
Ingredients
INGREDIENTS
200 g white fish
20 g coriander
125 ml lemon juice
50 g red onion
Salt & pepper
50 g cherry tomato
40 g asparagus
BALSAMIC VINEGAR REDUCTION
250 g balsamic vinegar
50 ml orange juice
80 g sugar
15 g butter
PAPRIKA OIL
40 g paprika
5 g garlic
250 ml olive oil.
Chop the fish into cubes, then mix with the coriander and red onion and lemon juice; season; leave to stand for 10 minutes.
Place all the ingredients for the balsamic vinegar reduction in a saucepan; let them thicken, then add in butter for a glistening effect; season and serve cold.
Create the paprika oil by blending the ingredients; strain, then serve cold.
Use a mandolin to slice the asparagus; chop the tomatoes in four and serve with the tartare.
