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🍽️ Fish Tatar with Salmon, Tuna, and Halibut

685 kcal · 30 min · 4 servings

Ingredients

• 300 g Salmon fillet (with skin, ready for kitchen)
• 300 g Tuna fillet (ready for kitchen, without skin)
• 300 g Turbot fillet (ready for kitchen, without skin)
• 1 Shallot
• 1 tsp Chive rings
• 1 tbsp Freshly chopped parsley
• 1 tsp Capers (jar)
• 3 tbsp Grape seed oil
• Salt
• Pepper (from the mill)
• Lemon juice
• 1 small red chili pepper
• 1 tbsp Olive oil
• 2 medium-sized, waxy potatoes
• 60 g Ghee
• Chive rings
• Capers
• Trout roe

Instructions

1. 1. Rinse the fish thoroughly under running water.
2. 2. Remove the skin from the salmon.
3. 3. Cut the salmon skin into thin strips.
4. 4. Pat the fish fillets dry with a kitchen towel.
5. 5. Cut the fish fillet meat into very small cubes.
6. 6. Peel the shallot.
7. 7. Dice the shallot finely.
8. 8. Halve the shallot.
9. 9. Take one half of the shallot.
10. 10. Mix this shallot half with the herbs and two-thirds of the oil.
11. 11. Set aside the skin strips.
12. 12. Mix the shallot-oil mixture into the salmon.
13. 13. Mix the shallot-oil mixture into the tuna.
14. 14. Finely chop the capers.
15. 15. Mix the chopped capers into the tuna.
16. 16. Lightly salt the fish mixture.
17. 17. Lightly pepper the fish mixture.
18. 18. Season the fish mixture with lemon juice.
19. 19. Wash the chili pepper.
20. 20. Halve the chili lengthwise.
21. 21. Remove the seeds from the chili.
22. 22. Remove the white inner membranes of the chili.
23. 23. Finely chop the chili.
24. 24. Mix the chili with the halibut (a type of fish).
25. 25. Mix the chili mixture with the remaining oil.
26. 26. Salt the chili-fish mixture.
27. 27. Pepper the chili-fish mixture.
28. 28. Season the chili-fish mixture with lemon juice.
29. 29. Heat a pan with one tablespoon of oil.
30. 30. Fry the fish skin in the hot pan until crispy.
31. 31. Remove the fish skin from the pan.
32. 32. Let the fish skin drain on kitchen paper.
33. 33. Peel the potatoes.
34. 34. Wash the potatoes.
35. 35. Slice the potatoes into paper-thin slices.
36. 36. Heat a pan with melted ghee (clarified butter).
37. 37. Fry the potato slices until golden brown.
38. 38. Remove the potato chips from the pan.
39. 39. Let the potato chips drain on kitchen paper.
40. 40. Salt the potato chips.
41. 41. Shape the tatar using various sized star-shaped cutters.
42. 42. Place the tatar shapes on the plate.
43. 43. Garnish the tatar with the crispy fish skin.
44. 44. Garnish the tatar with capers.
45. 45. Garnish the tatar with chives.
46. 46. Garnish the tatar with trout roe.
47. 47. Serve the tatar together with the potato chips.

Nutrition per serving

• kcal: 685
• Protein: 63 g · Fett/Fat: 43 g · Carbs: 29 g