Tartar of Various Fish, Egg and Cheese Sauce

Ingredients

• 2 handfuls parsley
• 1 clove garlic
• 2 tbsp lemon juice
• 80 ml sunflower oil
• 200 g Salmon fillet
• 200 g tuna fillet
• 200 g trout fillet
• 1 Shallot
• 3 tbsp freshly chopped herbs (e.g. tarragon and parsley)
• 3 tbsp grape seed oil
• Lemon juice
• Salt
• black pepper (freshly ground)
• fresh herbs (e.g. parsley and tarragon)
• 1 tbsp capers
• 4 egg yolks (for serving)

Instructions

1. 1.

   For the sauce, rinse the parsley, shake dry, remove leaves and blend with peeled garlic and lemon juice until smooth. Slowly whisk in oil until a creamy sauce forms. Season with salt.

2. 2.

   Rinse fish fillets, pat dry and dice very finely. Peel and finely chop the shallot. Divide one third of the herbs, oil and shallot among each tartare portion, seasoning with lemon juice, salt and pepper.

3. 3.

   Arrange each tartare on a plate using a ring mold, garnishing with herbs and capers.

4. 4.

   Serve with the herb sauce and egg yolks.