Blue Eye Trevalla Tartare By Chef Markella Koutalidi - Salamanca Fresh
Chef Markella Koutalidi's Blue Eye Trevalla Tartare served with green gazpacho and wakame salad for a fresh, vibrant dining experience. Serves 4.
Ingredients
- 300gr Blue Eye Trevalla (skinless)
- 40gr pickled ginger (chopped)
- 6gr curly leaf parsley (chopped)
- 2gr dill (chopped)
- Salt flakes
- 250gr cherry tomatoes
- 100gr spinach leaves
- 100gr curly leaf parsley
- 200ml water
- 1 small green capsicum (seeded)
- 1 small cucumber (seeded and skinned)
- 15gr brown onion
- 1/2 a garlic clove
- 15ml white wine vinegar
- Tobasco
- Pepper
- Extra virgin olive oil
- 80gr wakame salad
- 20gr of sesame seeds
- 3-4 baby radishes
- Optional: edible flowers such as nasturtium or sorrel
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