300 g fish fillet
3 
½ 
½ 
½ bunch 
a little 
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 12 hours 57 min. | 12 hours 57 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 15 min.
The day before, cut 300 g fish fillet into small pieces. Ideally use 3 different kinds of fish: salmon, cod, whiting, tuna, etc.
Stage 2
You should make the pieces quite small about 1 or 2 cm) and fairly thin.
Stage 3 - 5 min.
Stage 4 - 12 hours
Put all the fish in the salted lime juice, mix well.
Cover with plastic film and refrigerate overnight.
Cover with plastic film and refrigerate overnight.
Stage 5
The next day, you will see that the fish has been cured by the lime juice, as it will have become opaque (effectively "cooked").
Stage 6 - 5 min.
Drain the fish in a strainer. You can discard the lime juice now.
Stage 7 - 10 min.
Wash, peel and cut ½ carrot in small pieces.
Stage 8 - 3 min.
Cut ½ bunch chives very fine.
Stage 9 - 10 min.
Cut ½ shallot into very small pieces.
Stage 10 - 3 min.
Add carrot, chives and shallot to the fish, mix well.
Stage 11 - 1 min.
Stage 12 - 5 min.
Serve like this, as a salad, or on toast. If you're having a barbecue, serve as a starter, and make toast directly on the barbecue with slices of lightly buttered bread. Yummmm...
Remarks
If you don't have limes, you can use lemons, but it will not be as good.
Keeping
Several days in the fridge, in a closed jar.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 377 Kcal or 1,578 Kj | 55 gr | 39 gr | 0 gr |
| 19 % | 21 % | 4 % | 0 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 51 Kcal or 214 Kj | 7 gr | 5 gr | 0 gr |
| 3 % | 3 % | <1 % | 0 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 188 Kcal or 787 Kj | 28 gr | 20 gr | 0 gr |
| 9 % | 11 % | 2 % | 0 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Fish fillet: You can check-out other recipes which use it, like for example: Sea bass with Indian spices, Baked sea bass fillet with lemon and tarragon, Pan-fried fish fillets, braised cabbage with Noilly Prat, Rosemary steamed fish, Fish "à la Bordelaise", ... All |
 | Lime: You can get more informations, or check-out other recipes which use it, for example: Spicy seafood plancha, Erika's ceviche, Citrus syrup, Seared tuna with lemon and lime, Lime crémeux, ... All |
 | Shallot: You can get more informations, or check-out other recipes which use it, for example: Beans with tomatoes, Quartet of brassicas with cream , Creamy "terre et mer" pots, Chicken and mushroom brik rolls, Sorrel soup, ... All |
 | Chives: You can get more informations, or check-out other recipes which use it, for example: Sautéd mushrooms with spring onions and cured ham, Cervelle de Canut, Like a Boursin with garlic and herbs, Raw beetroot mousse with walnuts, Potato galette, ... All |
Other recipes you may also like
Chocolate thins with toasted nuts
A very thin disc of chocolate, topped with toasted nuts and candied grapefruit peel.226K4 2 hours 22 min. February 21th 2011
Raw beetroot mousse with walnuts
A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy".310K5 47 min. October 13th 2010
Courgettes (zuchinis)
A classic gratin, but with the courgettes cooked separately to prevent too much juice being released during the oven cooking, and so make a dish that is barely moist.467K 13.7 1 hour 20 min. October 13th 2010
Blanquette of veal
Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.377K4.4 2 hours 49 min. February 5th 2015
Chocolate eclairs
This might appear to be a straightforward recipe: choux pastry, chocolate confectioner's custard and fondant icing, but in practice it is quite technically tricky and all three stages need care to produce a perfect result. But don't let that discourage you; there are demonstration videos and I will...264K 34.5 3 hours 52 min. February 6th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-09-19)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.