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Amberjack tartare


Amberjack tartare

Let's discover the ingredients and preparation of amberjack tartare with pink pepper and lime, a perfect appetizer for your fish dinners!

Today we offer you the recipe for amberjack tartare, an excellent appetizer ideal for both the hot season and the Christmas holidays . Amberjack is a very renowned blue fish, rich in nutritional properties and with a flavor similar to that of tuna, another fish widely used in the preparation of this type of recipes.

Before buying amberjack, make sure that the fish is fresh . If you are good at cleaning fish you can make the fillets yourself, alternatively you can have the fish filleted by your trusted fishmonger. In all cases, before proceeding with the preparation of the tartare, make sure it is blast chilled .

Amberjack
Amberjack

Ingredients

For the amberjack tartare

  • Blaised amberjack – 500 g
  • Lemon – 1
  • Extra virgin olive oil – to taste
  • Pink pepper – to taste
  • Salt – to taste

Preparation

How to prepare the amberjack tartare recipe

1

First of all, clean the amberjack : make an incision along the back under the gills, remove the entrails, rinse the fish well under running water. Cut off the toughest fins, remove the scales using a knife and rinse again under water. Fillet the fish, remove the skin and bones and then cut it into cubes.

2

Place the fish in a bowl, add a pinch of salt , the pink peppercorns, the lemon juice and the oil . Mix everything well, cover with cling film and leave to rest in the fridge for an hour.

3

Using a pastry cutter, plate and serve.

Among the other particular tartares, different from the more classic ones with tuna or salmon , we recommend you try the one with swordfish .

Variants

In the simplest version that we have proposed, this fish tartare is delicious. However, you can make it even more special by adding a Granny Smith apple cut into cubes the same size as the fish or two sticks of celery , also diced. Both will give the dish not only a pleasant crunchiness but also a fresh note.

Furthermore, amberjack, like salmon and tuna, goes well with some types of fruit. Try adding diced mango or avocado to the tartare base or mixed with it, always seasoned with oil and salt, or, for a more summery version, a peach .

Conservation

The tartare should be eaten as soon as it is made or stored for a maximum of 12 hours in the refrigerator.

Read also
Fish tartare: here are the 10 best recipes and preparation tips

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