The firm and white flesh of the fish is an absolute gourmet tip and is perfect for tartare.
Preparation time: 1 hour
Cooking time: 15 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | kg | Whole whitefish (or 650 g fillet of whitefish) |
| 2 | tablespoon(s) | Olive oil |
| Salt | ||
| Pepper | ||
| Dill | ||
| Ingredients (4 servings) | ||
|---|---|---|
| 200 | g | Beet |
| 50 | ml | Water |
| 15 | ml | Apple cider vinegar |
| 20 | g | Onion, peeled, cut into strips |
| 1/2 | piece(s) | Garlic clove |
| 1 | Bay leaf | |
| 1/2 | teaspoon(s) | Cumin |
| 1/2 | teaspoon(s) | Coriander |
| 2 | piece(s) | Black peppercorns, crushed |
| 20 | ml | Olive oil |
| 10 | ml | Walnut oil |
| Salt | ||
| Ingredients (4 servings) | ||
|---|---|---|
| 50 | g | Buttermilk |
| 50 | g | Whipped cream |
| 50 | g | Yogurt |
| 1/2 | Garlic clove | |
| 2 | Basil leaves | |
| 10 | ml | mild olive oil |
| 1 | splash(es) | Lemon juice |
| Salt | ||
| Pepper from the mill | ||
| Nasturtium | ||
Tip:
Instead of whitefish, you can use char, trout or salmon.
The best recipes in Italy: 50 ingenious dishes from top Italian chefs
Falstaff publishing house, 2021
210 pages
39,90 Euro
