Recipe for 4 persons:
200 g cod (skrei) back loin, sushi quality
2 tablespoons lemon juice
2 tablespoons good quality olive oil
¼ teaspoon tagatose
2 tablespoons chopped dill
3 finely chopped sundried tomatoes
2 tablespoon finely chopped red onion
¼ teaspoon salt
¼ teaspoon pepper
2 lemon slices
1 tablespoon tagatose
½ teaspoon salt
2 dl water
2 tablespoons balsamic vinegar
2 tablespoons gluten free soy sauce
½ teaspoon Dijon mustard
In a bowl, combine the lemon juice with the chopped sundried tomatoes, onion, ¼ teaspoon tagatose, dill, salt, pepper and olive oil.
In a small pot of boiling water, add one tablespoon tagatose and 1/2 teaspoon salt. Blanch the lemon slices until translucent, about 8 minutes. Drain and pat dry. Cut the lemon in small pieces and add to the bowl.
Remove skin and bone from the fish, and cut of any discolored pieces i.e. near the skin. Cut the fish into teeny, tiny pieces, as small as you can, and fold into the onion and tomato mix.
I served the tartare on top of thin bread, made from this recipe, but it will work great also just with some salad.
In a small pot bring the balsamic vinegar, soy sauce and Dijon to a boil, and let it simmer until it has reduced into a shiny syrup.
Spoon the cod tartare onto the bread or salad and decorate with a little arugula and herbs, some drops of balsamic-soy sauce syrup and olive oil. Sprinkle with flaky salt.
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