Ceviche, carpaccio and tartar have become popular dishes in restaurants all over the country, but many still shy away from preparing them at home. What they have in common is that their names describe a form of preparation of meat, beef or fish, served raw. Each of these dishes comes from a different place in the world, and there are differences in how they are prepared and how they are served.
"The fish in the tartar dish is not pressed, as in the ceviche dish," explains chef Idi Israelovitch, adding that "fish tartar is a very simple dish to prepare. The most important detail concerning its preparation is the use of fresh, fresh fish. We prefer to use seafish, salmon or red tuna for tartar rather than pond fish. Fish tartare can be combined with a variety of ingredients and toppings that compliment it. In the recipe below, I chose to give the dish an Asian touch."
Idi Israelovich preparing the dish, photo: Yossi Zeliger
Salmon tartare in wasabi sauce of fish idi
Ingredients
Per 4 Servings
200 g fresh salmon, clean of skin and steamers 1 tablespoon chopped chives 1 medium red onion,
chopped 1 tablespoon olive oil
2 quail eggs (or plain hard-boiled egg cut into quarters)
1 tablespoon salmon caviar
Ingredients for wasabi sauce:
3/5 tablespoon wasabi powder
<> tablespoons water
<> tablespoons soy sauce
Salmon tartare recipe, photo: Yossi Zeliger
Method of preparation
Chop the salmon into 2 cm cubes and transfer to a bowl. Add chopped chives, olive oil and chopped onions, stirring gently.
Preparation of the sauce:
Put wasabi powder in a bowl and drizzle water gradually, stirring, until wasabi thickens as a paste.
Add soy sauce to a bowl and mix well, until a uniform sauce is obtained.
Assembling the dish:
In the center of the plate place a ring (metal ring). Fill the ring with the salmon chunks and tighten until the ring is filled. Cover with a tablespoon of salmon caviar.
Pour the sauce around the ring. Carefully lift the ring and place as a side dish the halved eggs.
Enjoy your meal!
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