Red fish tartare
Composition / ingredients
4
Servings:
Cooking method
Rinse the chives and green onions, dry and transfer to a bowl. Add the onion, lime juice, sesame oil, 1 tablespoon of olive oil and mix.
Roll out the caviar between two pieces of plastic film without pressing to get a 0.3 cm thick layer. Transfer the caviar to a cutting board and cut into 0.3 cm cubes . Add the caviar to the bowl.
Lay out the fish and season with salt and pepper. Put a spoonful of tartare on a plate and use suitable utensils to give it a round shape. Drizzle with olive oil, garnish with tomatoes and sprigs of herbs and serve.
Caloric content of the products possible in the composition of the dish
- Minced salmon - 130 kcal/100g
- Smoked salmon - 162 kcal/100g
- Grilled salmon - 283 kcal/100g
- Fresh salmon - 201 kcal/100g
- Salted salmon - 269 kcal/100g
- Salmon saute - 379 kcal/100g
- Ground black pepper - 255 kcal/100g
- Tarragon - 25 kcal/100g
- Tarhun - 40 kcal/100g
- Pink salmon caviar grainy - 230 kcal/100g
- Salmon caviar grainy - 245 kcal/100g
- Green onion - 19 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Table salt - 0 kcal/100g
- Cherry tomatoes - 15 kcal/100g
- Lime juice - 10 kcal/100g
- Chives - 30 kcal/100g
- Sesame oil - 899 kcal/100g
