Emilia Molinari

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Emilia Molinari

Tartar of Robalo with Capers and Tomatoes

Name: Tartar of Robalo with Capers and Tomatoes
Prep time: 60 min
Cook time: 60 min
Yield: 6
Cuisine: Internacional
Ingredients: 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

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Emilia Molinari

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

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Ingredients

6 portions

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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.