Yellowtail Flounder Tartare
Published May 25, 1985
- Total Time
- About 15 minutes
- Rating
- Comments
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Ingredients
1 pound skinless, boneless yellowtail flounder
1 tablespoon finely chopped chives
2 tablespoons finely chopped basil
2 tablespoons hazelnut oil
¼ cup freshly squeezed lemon juice
Salt to taste, if desired
Freshly ground pepper to taste
6 teaspoons fresh caviar for garnish, optional
Buttered toast triangles (see instructions)
Nutritional analysis per serving (6 servings)
1 gram carbs; 65 milligrams cholesterol; 110 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 304 milligrams sodium; 11 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rub the fingers down the center line of each fillet. Cut away and discard any remnants of bone.
- Step 2
Put the fillets on a flat surface and chop finely with a knife. Do not use a food processor or blender. You do not want to make a smooth paste. There should be about two cups or slightly less, closely packed.
- Step 3
Put the fish in a mixing bowl and add the chives, basil, oil, lemon juice, salt and pepper. Blend well.
- Step 4
Serve in small portions, each one garnished with one teaspoon of caviar, if desired. Serve with buttered toast triangles.
Private Notes
Comments
In Key West, have access to Yellowtail snapper off the boat, so planning to serve this New Years Eve