Italian🐟 Seafood

Ricciola with Truffle Oil and Potatoes

Name: Ricciola with Truffle Oil and Potatoes
Cuisine: Italian
Ingredients: ~150-200 g Ricciola (yellowtail amberjack, or sushi-grade white tuna); ~150-200 g Cooked potatoes; ~¼ tsp Fleur-de-sel; ~¼ tsp Ground black pepper; ~1 stalk Scallion; ~1.5-2 tbsp White truffle oil; ~1-1.5 tbsp Red wine vinegar

An elegant Italian appetizer combining fresh sashimi-grade yellowtail with cooked potatoes, drizzled with truffle oil and red wine vinegar for a land-and-sea celebration.

Low-cal

Adapted from a video by Bruno Albouze

Ricciola – Bruno Albouze

Watch on YouTube

Ingredients

Ricciola (yellowtail amberjack, or sushi-grade white tuna)Fresh sashimi-grade, skinned and sliced to desired thickness~150-200 gest.
Cooked potatoesPre-cooked, sliced to desired thickness~150-200 gest.
Fleur-de-sel~¼ tspest.
Ground black pepper~¼ tspest.
Scallion~1 stalkest.
White truffle oil~1.5-2 tbspest.
Red wine vinegar~1-1.5 tbspest.

Steps

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1
Select fresh sashimi-grade yellowtail, remove the skin, scrape out the flesh, and cut the loin into slices of your desired thickness.
2
Slice the pre-cooked potatoes to a similar thickness.
3
Arrange the fish and potato slices alternately on a plate.
4
Drizzle with white truffle oil and red wine vinegar, then season with fleur-de-sel, ground black pepper, and sliced scallion.

Ricciola with Truffle Oil and Potatoes

Ingredients

Steps

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