Whitefish Tartare

Whitefish Tartare

Speaking of Whitefish Tartare, there were times when my obsessive love for raw fish translated into me serving ceviches, gravlax, fish carpaccios and tartars at virtually every dinner party I hosted. It is light, delicious,fast to make and exciting first course to serve and enjoy. Get some fresh fish and a sharp knife and spoil your sushi loving friends with a ocean breeze on a plate (or in this case on a shell).

Serves 6

300g fillet of sole or any other sushi grade delicate white fish
1 small red inion, finely chopped
2 tsp sea salt
1/2 tsp white pepper
1 1/2 tsp light sesame oil
3 Tbs lemon juice
1 Tbs orange juice
1 Tbs canola oil
zest of 1 lime
zest of 1/2 orange
60g or 2 Tbs salmon roe

For decoration:
green pepper corns
wasabi paste

Prep the fish: Buy the freshest fish fillet you can find and deepfreeze it for 24 hours, this helps minimize the risks of consuming row fish. Thaw it in the fridge, not at room temperature. When the fillet is almost thawed, but still firm, dice it using a very sharp chef’s knife. Transfer the diced fish to a bowl and add the salt, pepper, oil, lemon and orange juice and the zest. Mix it well and let it absorbs the flavors for about 10 minutes in the fridge.

Serve: Using a small slotted spoon or a fork, divide the tartare between the scallop shells. Distract the juices. Decorate with a few green pepper corns. Top with the roe, the wasabi and the chives and serve immediately.

Note: I use the wasabi paste only for decorative purposes, mixing it with the tartar can overpower the delicate flavor of the fish.

Make it ahead: Dice the fish, transfer it to a nonreactive bowl, add the salt, pepper, sesame oil, canola and citrus zest and gently mix. Cover and refrigerate for up to 3 hours. Before serving, add the lemon and orange juice, decorate and serve.

Wine Suggestion: Chablis Premier Cru, New eland Chardonnay.

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