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Emilia

Emilia Molinari

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Recipe of Tartar of Robalo with Capers and Tomatoes
Recipe

Tartar of Robalo with Capers and Tomatoes

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Try this tartar of sea bass, it is very good with the capers and the tomato complements it super well.
Learn more about Emilia Molinari

Ingredients

6 portions
  • 400 grams robalo's steak
  • 2 tomatoes, peeled
  • 1 tablespoon basil
  • 6 leaves basil, to decorate
  • 2 tablespoons lemon juice
  • 2 tablespoons capers
  • 5 tablespoons olive oil

Preparation

Put the fish in the freezer for 20 minutes. To peel the tomatoes, put them in a saucepan with boiling water for 20 seconds, remove them and peel them. Cut in 2 and remove the seeds with a spoon. Cut into cubes and put in a bowl with 2 tablespoons of olive oil, chopped basil, salt and pepper, mix carefully.
Remove the fish from the freezer and cut it into squares. Chop some capers, reserving a few to decorate.
Stir gently the fish, capers and the rest of the olive oil. Add the lemon juice, salt and pepper and mix with the tomatoes. Distribute it in 6 ramekin molds, pressing a little and turn them over the plate in which we are going to serve them.

PRESENTATION

Garnish with basil leaf and capers.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
107.3
kcal
5.37%
Carbohydrate, by difference
2.3
g
0.77%
Protein
7.5
g
15%
Total lipid (fat)
7.7
g
11.85%
100
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Provided by USDA
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