Open Blue Cobia Tartare with Crème Fraiche

Preparation Time

10 Mins

Cooking Time

0 Mins

Ready In

PT10M PT0M

10

Mins

Difficulty

Easy

Nutritional Facts

  • calories

Open Blue Cobia Tartare with Crème Fraiche

tartare-with-Creme-fraicheFirm fish such as Cobia makes the best Tartare and is an impressive and delicate appetizer. Tartare is the general term for raw chopped fish or meat that is molded together with finely chopped onion or shallot, fresh herbs and other seasonings.


Step 1

Take the skin off the Cobia fillet (if appropriate) and slice the fish into small cubes (about 2mm diameter).

Step 1 -- Take the skin off the Cobia fillet (if appropriate) and slice the fish into small cubes (about 2mm diameter).

Step 2

Chop the chives or spring onions in thin slices (2mm).

Step 2 -- Chop the chives or spring onions in thin slices (2mm).

Step 3

Mix together the crème fraiche, lemon juice, and soy sauce. Season with salt and pepper to taste.

Step 3 -- Mix together the crème fraiche, lemon juice, and soy sauce. Season with salt and pepper to taste.

Step 4

Add the Cobia cubes and chives/spring onions to the crème Fraiche mixture.

Step 4 -- Add the Cobia cubes and chives/spring onions to the crème Fraiche mixture.

Step 5

Serve on a plate with some fresh salad. You could also garnish the tartare with additional salad leaves for extra color.

Step 5 -- Serve on a plate with some fresh salad. You could also garnish the tartare with additional salad leaves for extra color.

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Ingredients

  • ??? 14oz (400g) Open Blue Cobia fillet
  • ??? 3 teaspoons crème fraiche
  • ??? 1 teaspoon lemon juice
  • ??? 1 teaspoon of soy sauce
  • ??? 3 tablespoons chives or 5 tablespoons spring onions
  • ??? 4oz (100g) mixed salad
  • ??? Salt and Pepper, to taste

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