Mediterranean Amberjack Tartare
Delight your palate with our **Mediterranean amberjack tartare**, a **fresh appetizer** that celebrates the flavors of the sea in just 30 minutes! Perfect for those following a **gluten-free** diet, this recipe is an explosion of taste and lightness. Discover the recipe now to prepare this delicacy!
Dietary Information
Servings:
- 1
To prepare the Mediterranean amberjack, first of all, make sure you have kept the fish in the freezer for at least 96 hours, or buy it already frozen. Then dedicate yourself to cleaning the fish. Make a cut on the belly 1, remove the entrails 2 and rinse under running water to remove all impurities. Cut off the side fins 3.
- 2
Also remove the fins located on the back and belly 4. Scale with the appropriate tool 5, or with the back of a knife. Make a diagonal cut, just after the gills, starting from the back and joining the cut previously made on the belly 6.
- 3
Cut the tail and the dorsal part of the fish following the spine 7, once you have obtained the first fillet 8, proceed in the same way for the second 9.
- 4
Remove the lower part of the belly, trimming it with a knife 10. With tweezers, remove any remaining bones and the redder parts 11 which, raw, could be a bit bitter. Hold the fillet from the tail, make an incision and slide the knife to remove the skin 12. You will get 2 fillets of about 120 g each.
- 5
Now proceed with the tartare cut, first cut the fillet into slices, then into strips 13 and finally into very small cubes 14. Collect them in a bowl 15.
- 6
Finely chop with a knife: the olives 16, the capers 17 and the spring onion 18.
- 7
Do the same with the celery 19. Cut the cherry tomatoes in half 20, remove the pulp and seeds and set aside 21.
- 8
Finely chop the cherry tomatoes 22. Filter the liquid from the pulp and remove the seeds 23. Cut an avocado in half 24.
- 9
Remove the seed 25, remove the pulp 26. Season with the juice of half a lime 27.
- 10
Season with salt 28 and blend 29 until you get a smooth and homogeneous cream 30. Put the cream in a piping bag and set aside.
- 11
Add the tomato water 31 to the amberjack, a drizzle of oil 32 and season with salt 33.
- 12
Pepper 34, then add the previously prepared chopped ingredients (olives, capers, spring onion, celery and cherry tomatoes) 35 and mix 36.
- 13
When all the ingredients are perfectly mixed 37, plate using a pastry cutter 38. Garnish with the avocado cream 39.
- 14
Add chopped chervil 40, dill 41 and complete with a drizzle of oil 42. The Mediterranean amberjack tartare is ready to be served!
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