Fish tartare
Instructions
Clean the fish by removing bones and skin.
Cut it into cubes and keep it in the fridge.
Working with the whisk the egg yolk with mustard, lemon juice filtered, salt, pepper, finely chopped chives and a little oil.
Peel the grapefruit alive and cut into cubes.
Join us at the fish and drizzle with the sauce.
Serve fresh Tartar but cold fridge not.
Ingredients and dosing for 4 persons
- 500 g of grouper fillet
- 1 egg yolk
- 2 teaspoons of mustard
- 2 grapefruits
- 1 lemon
- Olive oil
- Fresh chives
- Salt
- Pepper