Mediterranean Seabass tartar with Dakhla oyster & Attilius caviar – Attilus Kaviar S
Seabass Tartar: 1.Remove the skin of the seabass, cut the flesh into strips then dice. Place into a bowl seasons with lemon juice, olive oil, chopped shallot, chopped dill, chopped oyster, salt, mix...
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Cooking tools:
- Cake ring
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Fine-mesh sieve
- Squeezing bottle
- Saucepan
- Stove
- Refrigerator
Ingredients
- Seabass - 400gr
- Lemon juice - 35gr
- Gr olive oil - 25
- Shallot - 15gr
- Pcs oyster - 3
- Royal Siberian Caviar - 80gr
- Fresh free range organic eggs - 2
- Table oil - 250gr
- Fresh oysters - 6
- Water - 50gr
- Watermelon
- Lime powder
- Gold leave
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