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Ingredients
Yield:Six or more servings
- 1pound skinless, boneless yellowtail flounder
- 1tablespoon finely chopped chives
- 2tablespoons finely chopped basil
- 2tablespoons hazelnut oil
- ¼cup freshly squeezed lemon juice
- Salt to taste, if desired
- Freshly ground pepper to taste
- 6teaspoons fresh caviar for garnish, optional
- Buttered toast triangles (see instructions)
Preparation
- Step 1
Rub the fingers down the center line of each fillet. Cut away and discard any remnants of bone.
- Step 2
Put the fillets on a flat surface and chop finely with a knife. Do not use a food processor or blender. You do not want to make a smooth paste. There should be about two cups or slightly less, closely packed.
- Step 3
Put the fish in a mixing bowl and add the chives, basil, oil, lemon juice, salt and pepper. Blend well.
- Step 4
Serve in small portions, each one garnished with one teaspoon of caviar, if desired. Serve with buttered toast triangles.
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Comments
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Terry
In Key West, have access to Yellowtail snapper off the boat, so planning to serve this New Years Eve
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