Trio of fish tartare with crostini

Trio of fish tartare with crostini
(This recipe is Dianella B.)



Ingredients for 6 persons:
400 g skinless fillet of sea bream,
400 g skinless salmon fillet,
400 g of bluefin tuna,
1 lemon1 lime,
1 teaspoon red pepper corns,
2 sprigs of dill,10 chives,
1 inch ginger root,
2 tablespoons soy sauce,
5 tablespoons olive oil,
3 pinches of salt,
6 slices of bread with cereals,
6 frtte loaf of whole,
6 slices of bread to soy.


Rinse the fillets under cold running water, dab it with paper towels.Chop coarsely with a sharp knife, the fillet of sea bream and salmon fillet, collecting them in 2 different bowls.Cut the tuna into small cubes and collect them in another small bowl.Divide the lemon and lime in half, juice spremetene separately in two bowls.Mash with a knife blade flat, pink peppercorns.Clean with damp paper towels dill and chives.Peel the ginger root with a vegetable peeler.Units per hour 2 tablespoons of oil, the juice of 1 / 2 lemon, crushed red pepper and chopped chives.Add salt and stir gently ingredients: cover with plastic wrap.United salmon 2 tablespoons of olive oil, remaining lemon juice and chopped dill.Season with salt, mix well the ingredients and cover with plastic wrap.Mix the tuna cubes soy sauce, finely grated ginger and a tablespoon of remaining oil, season with 1 pinch of salt.Cover the preparation with plastic wrap.Let marinate at least 3 tartare 20 minutes in the refrigerator.Cut the slices of bread with stencils of different shapes cutters.Collect the slices on the plate coated with baking paper.Toast under the grill of the oven, the loaf 5 minutes, turning halfway through cooking.Withdraw the tartar from the fridge.Divide into 6 equal parts each tartare.Arrange on the bottom of each dish 3 slices of bread, a type.Place on toasted grains of sea bream tartare, the salmon on wholemeal toast and soy tartare with tuna. Serve. Garnish, if desired, with sprigs of dill and chives.
Recipe of the December 22