Fish a la Tartare

Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

  • About


  • lbs. fish, pike or trout
  • 1 teaspoon mustard
  • 4


Boil, and bone the fish, leaving it whole or cut in portions for serving. Rub the yolks smooth with the mustard and the oil, add the rest of the ingredients, the chopped ingredients last. Season to taste.