Carpaccio of yellow tail with citrus dressing
1. Lift the fish fillets of yellow tail, slice thinly and keep in the refrigerator until ready to plate. 2. Squeeze the orange juice, place into a pan and reduce . When reduced to a glaze remove from...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ru.attiluscaviar.co.uk.
Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Citrus press
- Saucepan
- Stove
- Pot
- Mixing bowl
- Colander
- Slotted spoon
- Spoon
- Pastry brush
- Plate
- Refrigerator
Ingredients
- Fillet Yellow tail fish | 300 g
- Orange | 1
- Lime | 1
- Lemon | 1
- Bunch of Heirloom carrots | 1
- Bunch of Radishes Colour | 1
- Pieces Green asparagus | 8
- Pieces of artichoke | 2
- Flowers | 8
- Pot of Vene cress | 1
- Royal Siberian Caviar | 40 g
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