Tartar of Halibut with Chives, Lemon and Caper Berries
Episode 4: Natasha's Menu
|20||green beans, trimmed, halved crosswise|
|2 teaspoon plus 3 tablespoons /45 ml||fresh lemon juices (from 1 lemon)|
|6 teaspoons plus 1 tablespoon /40 ml||extra virgin olive oil|
|10 ounces/285g||halibut fillet, cut in small dice|
|3 tablespoons||very thinly sliced fresh chives|
|1||shallot, finely diced|
|1 teaspoon||Dijon mustard|
|Salt and freshly ground black pepper|
- In a small saucepan of boiling water, cook the green beans for 3 minutes, or until crisp-tender. Using tongs, transfer the beans to a bowl of ice water to cool. Transfer the beans to paper towels and pat dry. Toss the beans in a bowl with 2 teaspoons of lemon juice and 2 teaspoons of oil. Set aside.
- In a large bowl, toss the halibut, chives, shallots, mustard, the remaining 3 tablespoons of lemon juice, and 1 tablespoon of oil. Season to taste with salt and pepper. To serve, place a 2½-inch-diameter/6 cm ring mold in the center of a plate. Spoon a fourth of the halibut mixture into the ring mold and gently press down with the back of a spoon to compact. Remove the ring mold. Repeat, forming 4 halibut tartar discs total.
- Arrange the green beans atop the tartar discs and drizzle 1 teaspoon of oil around the tartar on each plate. Garnish with the caper berries and serve immediately.
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