Italian
Amberjack Tartare with Green Apple and Bread Chips
by Chef in Camicia · 306K subscribers on YouTube
A gourmet tartare of amberjack with Granny Smith apple, sesame oil, and crispy bread chips, served with celery ribbons and mint.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- easy
Ingredients
12 items- 400 gRicciolaamberjack, debeoned and skinned
- 1 pcsGranny Smith Applegreen apple
- 200 gStale Breadstale bread, frozen for slicing
- Celerycelery, for ribbons
- 1/2 pcsLemonjuice and zest
- Olive Oilextra virgin olive oil, for seasoning and baking
- 1 tspSesame Oilsesame oil
- 1 tspSoy Saucesoy sauce
- Saltto taste
- Pepperto taste
- Thymefresh or dried thyme
- Mint(optional) — fresh mint leaves, for garnish
Method
- Cube the Granny Smith apple and season with the juice of half a lemon.
- Cube the amberjack (ricciola) into pieces similar in size to the apple cubes. Season with olive oil, 1 teaspoon of sesame oil, 1 teaspoon of soy sauce, salt, pepper, and lemon zest.
- Refrigerate the apple and fish separately (so the lemon doesn't cook the fish) while preparing the bread chips, about 10 minutes.
- Use frozen stale bread to slice as thinly as possible with a slicer or a sharp knife.
- Place the slices on a baking tray lined with parchment paper, drizzle with olive oil, sprinkle with salt, pepper, and thyme. Bake at maximum temperature for 5–10 minutes until crispy.
- Assemble the dish: place the apple cubes on the base, then top with the amberjack cubes.
- Garnish with bread chips, celery ribbons (made with a peeler), and a mint leaf.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
