Amberjack tartare with lemon sorbet, gin and pepper, a holiday dish
Amberjack tartare with lemon sorbet, gin, and pepper is one of the recipes our kitchen manager Sara Foschini has experimented with for "holiday" dishes: her experience as a home cook has guided her in optimizing time, tools, and energy.
Ingredients · Servings 4 people
- 800 g cleaned amberjack fillet
- 300 g lemon sorbet
- 100 g mixed berries
- gin
- lemon
- extra virgin olive oil
- sale
- baby
Method · 25 minuti più 2 ore di riposo
- Mix the lemon sorbet by adding 3 tablespoons of gin and a generous sprinkling of pepper. Return it to the freezer to firm up, about 2 hours.
- Dice the amberjack and season it with oil, salt, pepper and lemon juice.
- Serve the fish using a pastry cutter to shape the tartare and garnish with the berries and a scoop of sorbet.