Amberjack tartare with avocado and salad
Summer is the season of fresh food. The sun shines, the temperature rises and thanks to the longer days, often we organize a dinner with friends o relatives, but we do not like to spend much time in the kitchen and prefer to eat fresh and light dishes which should be tasty and easy to prepare.
Amberjack is a fish of the season, lean and rich with Omega 3, it has few bones and a delicate but tasty flavor and can be cooked in a short time, but it is still better when prepared as tartare.
It is not cheap but very easy to fillet and you will put on the table a superfine and chic dish.
IT SERVES 4:
- 1 amberjack of 1,300 kg
- 1 lemon
- extra virgin olive oil
- 1 mature avocado
- some salt
- black pepper freshly ground
- a pinch of sugar
- apple cider vinegar
- mixed salad to taste
Difficulty: easy
Time: 20 minutes
Preparation:
Buy an amberjack of about 1,3 kg at the fish shop, start to remove the fins, with a knife engrave along the bone and cut at the height of the gills, now rotate the knife and putting it parallel to the bone and cut up to the tail. Turn round the fish and do the same thing on the other side. Now you have two fillets, remove the fat part of the belly and the bones with tweezers. Starting from the tail remove the skin upwards with the blade, holding it taut with your fingers and it will come away easily.
The two fillets must be absolutely put into the freezer for 48 hours to remove the bacterial load, if you don’t have a blast chiller at home.
Then thaw the fillets, cut them in strips of 5 mm and then in small cubes.
Season it with the juice of half a lemon, salt, black pepper and apple cider vinegar and olive oil, mix everything and put it into the fridge.
The avocado has to be cut in cubes and seasoned with salt, pepper, vinegar, oil and lemon juice. So the avocado will remain clear. Mix it well and put it into the fridge.
Prepare a mixed salad with raw vegetables at your choice.
Now you can put it on a plate with the help of a pastry ring: put the avocado on the bottom and above the amberjack tartare, pressing it lightly with a spoon, now remove the pastry ring. Serve together with the salad previously prepared.
