Yellowtail Flounder Tartare

1. 1

   Rub the fingers down the center line of each fillet.

2. 2

   Cut away and discard any remnants of bone.

3. 3

   Put the fillets on a flat surface and chop finely with a knife.

4. 4

   Do not use a food processor or blender.

5. 5

   You do not want to make a smooth paste.

6. 6

   There should be about two cups or slightly less, closely packed.

7. 7

   Put the fish in a mixing bowl and add the chives, basil, oil, lemon juice, salt and pepper.

8. 8

   Blend well.

9. 9

   Serve in small portions, each one garnished with one teaspoon of caviar, if desired.

10. 10

    Serve with buttered toast triangles.

* Per serving · 4 servings · Values may vary.

No additional tips available.