Turbot Tartare with Tofu

Name: Turbot Tartare with Tofu (Tartare de turbot au tofu)
Cuisine: Swiss
Ingredients: 225 g (8 oz) fillet of turbot; 60 ml (4 tbsp) lemon juice; 50 g (2 oz) shallots, finely chopped; 15 ml (1 tbsp) chopped parsley; 1 radish, peeled and finely grated; 25 g (1 oz) tofu; 8 medium tomatoes; 225 g (8 oz) cucumber; cut dill; pinch of Cayenne; salt and freshly ground pepper; salt and freshly ground pepper

Tartare de turbot au tofu

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

The fish is marinated in lemon juice, not cooked, so make sure that it is of the best quality and as fresh as possible. The tomatoes can be served as a canapé as well as an hors d’oeuvre.

Ingredients

225 g (8 oz) fillet of turbot
60 ml (4

Europe
Switzerland
France
Fish course
Starter
Pescatarian
Gluten-free

Method

Remove any bones from the fish and then chop the flesh very finely. Place in a basin with 45ml (3 tbsp) of the lemon juice. Leave for about 30 minutes.
Mix together the shallots, parsley and radish.
Beat together the remaining lemon juice and the tofu. Add the shallot mixture.
Check the fish to see that it is opaque all the way through, then d