You only have to look at the number of new sushi bars that open their doors every day in France to realize that eating raw fish is now part of the eating habits of the French. Here are some very easy recipes to make.
I will first devote a few lines to the differences in species that are especially recommended for this consumption, because unfortunately not all fish are suitable. Thus, without much surprise, among the most popular fish to eat raw, salmon dominate, if possible wild and not farmed. This is also the case with tuna.
Prohibited for consumption since in great danger of extermination, bluefin tuna have returned to our plates. I find them very delicious in sashimi, but I only eat them occasionally, because it is a bit expensive. This is why I prefer sea bream. The gilthead sea bream is of course recommended for the sweetness of its flesh. However, the gray ones will do just fine. If you can't find it at your fishmonger, buy cod, perch or sea bass.
As maki, sashimi and sushi are easily found in your favorite Japanese restaurants, I suggest a recipe for fish tartare instead. Suitable for all circumstances, this dish rich in flavor is best eaten as a starter. To impress my guests, my favorite recipe is cod tartare with lime and dill. I usually present it in a verrine.
For 4 people, I need 300 grams of cod fillet to be diced. Afterwards, I let the pieces of fish marinate in salted and lightly peppered lime juice. I mix with my fingers before adding the walnut oil, the chopped dill. I chill in the fridge for at least two hours. With fries or salad as an accompaniment, this fish tartare also makes an excellent main course. It is also prepared with avocados, radishes and fresh cheese.
The secret of the success of carpaccios lies above all in the finesse of the slices of fish. And I admit, cutting the fish fillet very finely requires very precise gestures and techniques and therefore only reserved for connoisseurs and professionals. Once or twice I tried hard, but I quickly gave up so as not to slaughter the fish even more.
This is why I left this responsibility to my fishmonger. For the seasoning of my sea bream carpaccio, I always use lemon, but this time with extra-virgin olive oil, fleur de sel, Espelette pepper, without forgetting the small touch of exoticism by adding coriander. To be served directly in individual plates, the fish carpaccio is also garnished with parmesan shavings, capers, and green apples.
N.B.:Some recipes are from one of my favorite sites:https://www.cuisiniers.pro/dossiers-cat-1-recettes-cuisine.html
