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
Ingredients6 portions
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.
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