Fish Tartare with Salmon, Tuna and Black Cod

Ingredients

• 300 g salmon fillet (with skin, ready-to-cook)
• 300 g tuna fillet (ready-to-cook, skinless)
• 300 g black cod fillet (ready-to-cook, skinless)
• 1 Shallot
• 1 tsp chives rings
• 1 tbsp freshly chopped parsley
• 1 tsp capers (jarred)
• 3 tbsp grape seed oil
• Salt
• pepper (ground)
• Lemon juice
• 1 small red chili pepper
• 1 tbsp Olive Oil
• 2 medium firm potatoes
• 60 g clarified butter
• chives rings
• capers
• trout caviar

Instructions

1. 1.

   Wash the fish, remove skin from salmon and cut it into fine strips. Pat the fillets dry and dice them into very small cubes.

2. 2.

   Peel the shallot, finely dice it and halve it. Mix each half with herbs and 2/3 of the oil under the salmon and tuna. Chop capers and mix under the tuna. Lightly salt and pepper both, then season with lemon juice.

3. 3.

   Wash the chili, cut it lengthwise, remove seeds and white walls, and finely chop. Mix with black cod and remaining oil, salt, pepper, and season with about lemon juice.

4. 4.

   Pan-fry the salmon skin in a hot pan with 1 tbsp oil until crisp, remove and drain on kitchen paper.

5. 5.

   Peel, wash potatoes, slice into very thin rounds or shave them, then fry in a hot pan with melted clarified butter until golden brown. Remove and drain on kitchen paper, salt.

6. 6.

   Arrange tartare on plates using various star-shaped molds, garnish with salmon skin, capers, chives rings and trout caviar, and serve alongside potato chips.