Carpaccio of yellow tail with citrus dressing – Attilus Kaviar S
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...
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Cooking tools:
- Citrus press
- Pastry brush
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Stove
- Pot
- Colander
- Slotted spoon
- Mixing bowl
- Measuring spoon
- Spoon
- Refrigerator
- Plate
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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