Yellowtail Flounder Tartare

Name: Yellowtail Flounder Tartare
Total time: 15 min
Yield: Six or more servings
Ingredients: 1 pound skinless, boneless yellowtail flounder; 1 tablespoon finely chopped chives; 2 tablespoons finely chopped basil; 2 tablespoons hazelnut oil; 1/4 cup freshly squeezed lemon juice; Salt to taste, if desired; Freshly ground pepper to taste; 6 teaspoons fresh caviar for garnish, optional; Buttered toast triangles (see instructions)

By Craig Claiborne and Pierre Franey

Total Time: About 15 minutes
Rating: 3(12)
Comments: Read comments

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Ingredients

Yield:Six or more servings

1pound skinless, boneless yellowtail flounder
1tablespoon finely chopped chives
2tablespoons finely chopped basil
2tablespoons hazelnut oil
¼cup freshly squeezed lemon juice
Salt to taste, if desired
Freshly ground pepper to taste
6teaspoons fresh caviar for garnish, optional
Buttered toast triangles (see instructions)

Ingredient Substitution Guide

Preparation

Step 1
Rub the fingers down the center line of each fillet. Cut away and discard any remnants of bone.
Step 2
Put the fillets on a flat surface and chop finely with a knife. Do not use a food processor or blender. You do not want to make a smooth paste. There should be about two cups or slightly less, closely packed.
Step 3
Put the fish in a mixing bowl and add the chives, basil, oil, lemon juice, salt and pepper. Blend well.
Step 4
Serve in small portions, each one garnished with one teaspoon of caviar, if desired. Serve with buttered toast triangles.