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Red Mullet Tartare with Finely Chopped Fennel & Cucumber Salad

Red Mullet Tartare with Finely Chopped Fennel & Cucumber Salad

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Ingredients

Quantity:
For the tartare:
350 g red mullet fillet (fresh, boneless and skinless)
Juice from 2 limes
2 tsp olive oil
1 tsp fresh ginger (grated)
1 small red chili (finely chopped, optional)
Salt
Pepper
Fresh coriander or parsley (chopped)
For the salad:
1 small fennel, finely chopped
2 small cucumbers, diced
Juice from 1 lemon
2 tbsp olive oil
Salt
Pepper
Fresh dill for garnish

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Red Mullet Tartare with Finely Chopped Fennel & Cucumber Salad

Features:
  • Main Course
Cooking Methods:
  • Portions: 4
  • Μέτρια

Ingredients

  • For the tartare:

  • For the salad:

Instructions

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Visit a Blue Island fish market for your red mullet fillets.

Finely dice the red mullet fillets with a sharp knife. Place the fish in a bowl and add lime juice, olive oil, ginger, chili (optional), salt, pepper, and coriander.

Mix gently and let it marinate for 10 minutes.

In another bowl, combine finely chopped fennel, cucumber, lemon juice, and olive oil. Season with salt and pepper and mix well.

Place the salad on a plate, top with the red mullet tartare, garnish with dill leaves, and serve.

Alternative Fish Options:

  • Pagrus
  • Sea bass
  • Gilthead seabream

By Chef Noel Christos Bassil

 

admin

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Salmon Steak with Soy Sauce served with Basmati Rice and Vegetables
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Seafood and Fish Soufflé

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