Fish appetizer in lemon juice
2 servings
25 minutes
Fish appetizer in lemon juice is a refined dish of Italian cuisine rooted in the traditions of coastal regions. It combines the freshness of white fish, the spiciness of radish, and the aromatic abundance of cilantro and dill. The broth, rich in spice flavors and habanero, gives the dish a unique depth. The finishing touch is olive oil and lime that soften the heat and add freshness. The taste of this appetizer is a delicate balance between acidity, spiciness, and the tenderness of fish, creating harmony on the plate. Serving with shallots makes the dish even more aromatic, while its light texture makes it an ideal choice for elegant dinners or summer meals.
1
Place fish or meat bones and two pieces of red onion in a medium-sized pan and cover with water. Put the pan on high heat and bring the mixture to a boil. Remove the pan from heat. Drain the water and cool the broth using ice cubes. Remove the bones and onion.
- Meat bones: 100 g
- Red onion: 1 head
2
In a blender or food processor, mix the strained chilled broth, 1 piece of red onion, dill, cumin, habanero pepper, and salt. Blend until smooth. Remove the foam that forms.
- Red onion: 1 head
- Dill: 1 piece
- Habanero chili: 1 piece
- Salt: to taste
3
Place the fish, radish, and remaining onion pieces on a plate, then top with the puree. Season with salt and pepper to taste. Let it sit for 2 minutes. Drizzle with olive oil and lime juice, sprinkle with shallots, and serve.
- White fish: 120 g
- Radish: 1 piece
- Red onion: 1 head
- Salt: to taste
- Olive oil: 3 tablespoons
- Lime juice: 2 tablespoons
- Shallot: 1 head
