Fish Tartare with Horseradish & Buckwheat
White fish and horseradish cream are made for each other! Enjoy this recipe on a nice summer evening as an appetizer or side dish.
Add <quantity>100<unit>ml</unit></quantity> of cream to a stand mixer bowl
Trim, peel, and grate <quantity>30<unit>g</unit></quantity> of horseradish
Add the horseradish to the cream
Cover with cling film and place it in the refrigerator for 2h to cool
Remove from the refrigerator and add salt to taste
Whisk the cream until fluffy and slightly firm. The horseradish cream is ready
Chop <quantity>1<unit>sprig</unit></quantity> of parsley
Chop <quantity>1<unit>sprig</unit></quantity> of tarragon
Place <quantity>¼<unit>cup</unit></quantity> of buckwheat in a small saucepan over medium heat, tossing constantly until toasted
Turn off the heat. Drizzle with olive oil and season with salt to taste
Thinly slice <quantity>1</quantity> scallion
Thinly slice <quantity>1<unit>sprig</unit></quantity> of lovage
Clean and remove the bones from <quantity>1<unit>fillet</unit></quantity> of white fish
Season with salt to taste
Cover with cling film and let it rest in the refrigerator for 1h to set the flavors
Remove the skin of the fish
Cut the fillet into strips, then into cubes. Place the fish in a bowl
Mince <quantity>½</quantity> shallot and add to the fish
Add <quantity>1<unit>tsp</unit></quantity> of white wine vinegar and drizzle with olive oil
Add <quantity>1<unit>dash</unit></quantity> of verjus
Place <quantity>1½<unit>tbsp</unit></quantity> of the Horseradish Cream on a plate and spread
Place the fish over the cream
Garnish with the herbs and the toasted buckwheat. The fish tartare with horseradish & buckwheat is ready
Enjoy with a nice glass of white wine!
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