Back to overview

Halibut Tartare

A tartar of finely chopped raw and smoked halibut. Halibut gives this dish a soft, tasteful and refined character. 

review
  • 4 persons
  • 15 min.
  • Amuse & Starter
Print recipe Mail recept

Recipes from Oil & Vinegar

Nice to know

Halibut is the giant of the flatfish. A gigantic fish that can be 4,7 meters long and can weigh up to 320 kilograms. A halibut this big is very rare, they mostly weigh between 3 and 15 kilograms. The size of the fish does not suggest it, but halibut is a fish with sort and refined meat and a firm structure. Halibut is a moderately fat species of fish and is rich in omega-3 fatty acids. Halibut was used for the production of cod liver oil. Nowadays, the fish is sold in filets or slices. Halibut is a deep-sea fish, which is most common at the bottom of the northern cold waters around Scandinavia, Japan and Alaska.

Soft, fine and firm!

 

  • Groceries

    • 200 g of raw halibut (or cod) • 50 g smoked halibut • ¼ zucchini • juice of 1 lime • a few coriander leaves • 1 tbsp. Lemon Olive Oil • pepper and Fleur de Sel Citron Vert • 6 cloves black garlic • 8 Olive Miste Condite alla Toscana

  • Getting started

    Cut the raw halibut, smoked halibut and zucchini until finely minced. Mix and season with lime juice, Lemon Olive Oil , coriander, pepper and Fleur de Sel Citron Vert.

    Step 2

    Mix in the chopped black garlic (the garlic will color the white fish) and the Olive Miste Condite alla Toscana at the last minute and serve immediately in a beautiful appetizer glass .

  • Schrijf een review