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Yin-Yang Tartar from the black Grenadier

Yin-Yang Tartare of Black Grenadier

A light, healthy appetizer made from clean deep-sea fish. A light, wholesome, and beautiful appetizer made from deep-sea fish, based on a recipe by Vladivostok chef Vyacheslav Anzulis. It comes together quickly and easily!

Evgeniya_Koko

Recipe author

Yin-Yang Tartar from the black Grenadier

Composition / ingredients

Servings:

Grenadier (Black grenadier fillet)

Onion

Lemon juice (Juice of half a lemon)

1.5

Cucumbers

Olive oil

Salt

Ground black pepper

Grenadier (Black grenadier fillet)

Onion

Capers (Canned capers)

Gherkins (Pickled gherkins)

Olive oil

Tabasco

Salt

Ground black pepper

Bread (For serving)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 8 g

Fats 31 % 9 g

Carbohydrates 41 % 12 g

163 kcal

GI: 9 / 0 / 91

Cooking method

Cooking time: 10 min

Step 1:

The two tartares are made separately: the ingredients for each are combined in their own bowls. Finely chop the black grenadier fillet with a knife (don't use a meat grinder — it will release too much excess moisture). Finely chop the vegetables and the canned capers.
Step 2:

Combine all the ingredients according to the makeup of each tartare.
Step 3:

Carefully arrange both tartares on a plate in the shape of the Yin-Yang symbol. Serve white or dark bread alongside the dish.

The Yin-Yang tartare brings together two recipes and three flavors: first try one half, then the other, and then mix them together!
Black grenadier is a rare and prized Far Eastern deep-sea fish. It lives in the northern seas of the Pacific Ocean at depths of more than 2,000 meters and belongs to the cod-like order (Gadiformes).
Black grenadier is a low-calorie food: 100 grams of the fish contains 70 kcal and less than 1% fat. At the same time, one serving (250 g) of this fish meets the body's daily requirement for polyunsaturated fatty acids. In terms of essential amino acid content, the protein in black grenadier meat is close to the reference protein — which means this protein is absorbed exceptionally well.
Grenadier meat is free of the harmful impurities and parasites considered the "weak spot" of some pelagic fish. Because of this, it can even be eaten completely raw, which makes this fish perfectly suited to our tartare! With no heat treatment, you'll taste all the goodness of black grenadier and its true ocean flavor.
In stores, black grenadier often goes by the name "macrurus," as does the small-eyed grenadier. The two differ greatly, though: the small-eyed grenadier is even lower in calories and its meat is watery, while the grenadier's is firm yet juicy, with a slightly sweet taste. They're cooked differently too, of course. You can tell them apart by their skin: the small-eyed grenadier's is white with a netted pattern, while the grenadier's is dark gray and tough, each individual scale resembling a tiny shell.