Snapper Tartare - Cuisine Magazine - From New Zealand to the World
You can make a tartare out of practically any species of fish. It’s a classic dish that can be made from all the offcuts and scrapings from the fish frames, muc
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Ingredients
- 400g snapper fillet, cut into small dice
- ½ cup radish, small dice
- ¾ cup Granny Smith apple, small dice
- 1 lime, fine zest and diced segments
- 1 tablespoon lime juice
- 2 teaspoons hot sauce
- ¾ cup (185ml) Al Brown & Co Lemon and Fennel Oil or extra-virgin olive oil
- ⅓ cup (20g) finely chopped dill
- 2 tablespoons apple syrup
- flaky sea salt and freshly ground black pepper
- snapper-skin crackling, to serve (optional; see recipe)
- SNAPPER-SKIN CRACKLING
- scaled snapper skin
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