Main Course
Salmon tartare
Ingredients for 6 portions
- 400 gr of salmon fillets
- 20 gr of lemon juice
- 1 spring onion
- 80 gr of extra virgin olive oil
- Salt and pepper
Times
- Preparation time Quickly
Features
- SHOCK FREEZING AT -18°C
- CONTROLLED THAWING
Difficulty
- Easy
Proceeding
Step 1: Shock freezing salmon
Freeze the salmon for 4 hours in Freddy, then store the salmon for 24 hours in the freezer, to complete the sanitize process.
Step 2: salmon preparation
Put the salmon in Freddy with the controlled thawing function, at a temperature of 20°C for 15 minutes. When you cut it, it will not be completely thawed and you will get a very linear knife cut.
Step 3: Dish presentation
Season with lemon, oil, onion cut into strips, salt and pepper. Mix well. Make some quenelle and serve.
Season with lemon, oil, onion cut into strips, salt and pepper. Mix well. Make some quenelle and serve.
Tips
After freezing the tartare, you can store it in the freezer for up to 4 months and consume it as needed.