Marinated fresh tuna fillet with salad of beetroot and mango and smoke cheese

Ingredients for Marinated fresh tuna fillet with salad of beetroot and mango and smoke cheese

Instructions for Marinated fresh tuna fillet with salad of beetroot and mango and smoke cheese

To prepare the Marinated fresh tuna fillet with salad of beetroot and mango and smoke cheese recipe, please follow these instructions:

The fish is salted lightly with fine sea salt approx. a day. The red meat is grated on raw rice and blanched in boiling water. Immediately put it in cold water and drain off the water, marinate it with a little lemon juice salt and pepper. The fish is cut into super thin slices and placed on the plate. Sprinkle the fillet with a little meldon salt, freshly crushed pepper and a little lemon juice. Peel the mango and tear it on raw iron and turn it with the prawn. Arrange a small shaped top of beetroot and mango in the middle of the fishing fan and decorate with a small egg of the very light smoke cheese and a little bit of shovel.