Fine Fish Tartare for the Thermomix®

Ingredients

• 700 g very fresh salmon fillet (sushi quality; skinless)
• 700 g very fresh pike fillet (sushi quality; skinless)
• Salt
• Pepper
• 16 limes
• 4 red chili peppers
• 8 spring onions
• 6 tbsp Olive oil
• 16 stems coriander

Instructions

1. 1.

   Wash and dry the coriander, shake off excess water, remove leaves and put them in the mixing bowl. Chop roughly for 3 seconds on speed 5. Transfer.

2. 2.

   Clean, wash, halve lengthwise, deseed the chili peppers and finely chop for 3 seconds on speed 8.

3. 3.

   Rinse limes hot and dry rub. Grate zest of 6 limes finely and add with oil to the chili in the mixing bowl. Mix for 5 seconds on speed 3 clockwise, transfer and cover to chill. Rinse the mixing bowl.

4. 4.

   Strip salmon and pike fillets. Pat dry with paper towels and cut into about 2 x 2 cm cubes. Put in the mixing bowl, season with salt and pepper.

5. 5.

   Halve all limes and squeeze out juice. Mix the juice with a spatula under the fish cubes and cover to marinate for 2 hours in the refrigerator, stirring occasionally.

6. 6.

   Clean, wash, dry shake spring onions and cut into thin rings.

7. 7.

   Drain fish cubes in a colander. Combine fish with coriander, chili‑lime oil and spring onions in the mixing bowl. Season with salt and pepper and break up the fish for 6 seconds clockwise on speed 4.