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 de.attiluscaviar.co.uk.
Cooking tools:
- Chef's knife
- Cutting board
- Refrigerator
- Saucepan
- Stove
- Citrus press
- Measuring spoon
- Peeler
- Pot
- Mixing bowl
- Slotted spoon
- Colander
- Pastry brush
- Spoon
- 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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