Riding the wave
cucinatitle

Bass tartare

Ingredients:

600 g of fresh sea bass fillets

a tomato

2 lemons

a bunch of dill

oil

Preparation:

Roughly chop the fish fillets and sprinkle with lemon juice filtered, emulsified with a few tablespoons of olive oil, salt and pepper.

Sprinkle with chopped dill and keep cool.

Just before serving, blanch for a minute the tomatoes, skinned, remove seeds, cut the flesh into cubes and distribute them on the tartare and serve immediately.

(Grandma Leah may want to try with salmon)

Nonna Lia
it