Sea bass tartare on crostone dorato
Instructions
For fillet of branzino: If you have purchased the whole fish, wash, depriving it of entrails and then dry it.
Stilettare sea bass using a very sharp knife, starting at the head and remain attached to the spine and bones.
At this point, detach the meat.
Once obtained the fillets, skin removed.
Then again, using a very sharp, thin knife, finely chop the fillet of sea bass (it is best to chop the meat using a robot).
For the tartare: put on the countertop (or, if it is used in the robot) lemon zest and chop well too.
Join the pink pepper and continue to chop.
Season with a pinch of salt and oregano, then add the lemon juice and stir until you get a homogeneous mixture.
Finally, add the oil and mix again.
Put the mixture in food shaping moulds, then remove the latter thus creating discs of tartare.
For Zucchini: clean and wash the zucchini.
Cut them in half and then lengthwise and then in triangles.
To heat the oil in a pan.
When the oil is hot, add the courgettes and fry them triangles.
Add salt, pepper and cook for 5 minutes.
Add the chopped oregano.
Lead to keeping cooking al dente triangles.
For the integral bread croutons: cut the bread into circles with a diameter of 10 cm.
Pour into a skillet olive oil, extra virgin and when it is hot, Brown the clove of garlic.
Then, place the slices of whole-wheat bread and Brown well on both sides.
To serve: arrange the slices of bread in the dishes and place discs of tartare.
Garnish with Zucchini spadellali triangles.
Add a little oil extra virgin olive oil and serve.
Ingredients and dosing for 4 persons
- For the tartare:
- 220 g of sea bass fillets
- 4 sprigs of fresh oregano
- 1/2 lemon (juice and zest)
- 3 tablespoons of olive oil
- 1 tablespoon of pink pepper beans
- 1 pinch of salt
- For zucchini:
- 300 g of zucchini
- 3 sprigs of oregano
- 3 tablespoons of olive oil extra virgin
- Salt
- Pepper
- For toast:
- 4 slices of integral fresh bread (100 g)
- 3 tablespoons of olive oil extra virgin
- 1 clove of garlic