Bolaches
150 g of finely grated Parmesan cheese, fresh
150 g + 1 tablespoon of unsalted butter, cut into small pieces
150 g + 1 teaspoon of all-purpose flour
of wheat flour
Tartar
200 g of fresh salmon
200 g of fresh tuna
200 g of fresh cod (or other white fish), fresh
1 red onion, finely chopped
1 piece of green pepper, finely chopped
1 piece of fresh ginger, grated
Lemon juice from 1 lemon
6 tablespoons of olive oil
1/2 teaspoon of ground coriander
Bolaches
150 g of finely grated Parmesan cheese, fresh
150 g + 1 tablespoon of unsalted butter, cut into small pieces
150 g + 1 teaspoon of all-purpose flour
of wheat flour
Tartar
200 g of fresh salmon
200 g of fresh tuna
200 g of fresh cod (or other white fish), fresh
1 red onion, finely chopped
1 piece of green pepper, finely chopped
1 piece of fresh ginger, grated
Lemon juice from 1 lemon
6 tablespoons of olive oil
1/2 teaspoon of ground coriander
Bolaches: Process the cheese, butter, and flour in a food processor until the mixture forms a ball
Wrap it in plastic wrap and refrigerate for 1 hour
Open the mass on a floured surface to a thickness of 1 cm and cut it into 12 discs
Remove the baking sheet from the oven and cover it with greased parchment paper
Arrange the discs on the baking sheet and bake in a preheated oven at 180°C for 15-20 minutes
Remove from the oven and let cool
Tartar: Cut the fish into small cubes, place them in a bowl, and add the onion, ginger, and pepper
Season with salt and black pepper
Pour the lemon juice and olive oil over the top, mix well, and cover with plastic wrap
Refrigerate for 2 hours
Assembly: Place two bolaches on each plate, generously top with the tartar, and serve.
