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Halibut Tartare

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

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  • 4 persons
  • 15 min.
  • Amuse & Starter
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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 .

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