Flounder tartare with bean sprouts and ginger
Instructions
Clean the fish and chop with knife, salt and pepper.
Aside from making your ginger julienne.
Prepare a vinaigrette with 3 tablespoons olive oil extra-virgin, 1 of balsamic vinegar, salt and pepper.
Have to center the bean sprouts, julienned ginger, orange wedges and cleaned spinach.
Lay turbot on the buds and drizzle with the vinaigrette.
Ingredients and dosing for 4 persons
- 150 g of roar
- 150 g of bean sprouts
- 30 g of ginger
- 1 orange
- 100 g of spinach
- 1 tablespoon of balsamic vinegar
- 3 tablespoons of olive oil extra virgin
- Salt
- Pepper