Mediterranean Amberjack Tartare

To prepare the Mediterranean amberjack, first make sure you have kept the fish in the freezer for at least 96 hours, or buy it already frozen. Then proceed to clean the fish. Make an incision on the belly 1, remove the entrails 2, and rinse under running water to remove all impurities. Cut away the side fins 3.

Remove the fins located on the back and belly 4. Scale with the appropriate tool 5, or with the back of a knife. Make a diagonal cut, just after the gills, starting from the back and joining with the previous cut on the belly 6.

Score the tail and dorsal part of the fish following the spine 7, once the first fillet is obtained 8, proceed in the same way for the second 9.

Remove the lower part of the belly, trimming it with a knife 10. Use tweezers to remove any remaining bones and the red parts 11 which, when raw, may taste slightly bitter. Holding the fillet by the tail, make an incision and slide the knife to remove the skin 12. You will obtain 2 fillets, approximately 4 oz each.

Now proceed with the tartare cut, first slice the fillet, then into strips 13, and finally into very small cubes 14. Gather them in a bowl 15.

Finely chop with a knife: the olives 16, capers 17, and green onions 18.

Do the same with the celery 19. Cut the cherry tomatoes in half 20, remove the pulp and seeds and set aside 21.

Finely chop the cherry tomatoes 22. Strain the liquid from the pulp and remove the seeds 23. Cut an avocado in half 24.

Remove the seed 25, extract the pulp 26. Season with the juice of half a lime 27.

Season with salt 28 and blend 29 until you get a smooth and homogeneous cream 30. Place the cream in a piping bag and set aside.

Add the tomato water to the amberjack 31, a drizzle of oil 32, and season with salt 33.

Add pepper 34, then add the prepared chopped ingredients (olives, capers, green onions, celery, and cherry tomatoes) 35 and mix 36.

When all ingredients are perfectly mixed 37, plate using a pastry ring 38. Garnish with the avocado cream 39.

Add some chopped chervil 40, dill 41, and finish with a drizzle of oil 42. The Mediterranean amberjack tartare is ready to be served!