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Seabass Tartar On Warm Zucchini Cream With Tomato Caviar

104 faves
Nutrition per serving    (USDA % daily values)
CAL
434
FAT
97%
CHOL
27%
SOD
40%

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Ingredients for 10 servings

4 liters fish stock

2 kg zucchini, chopped (chef uses baby zucchini with flowers attached)

1 cup olive oil

700 g fillet of seabass

200 g tomatoes (preferably cherry)

50 g extra virgin olive oil

50 g lemon juice

50 g natural soy sauce

20 g salt and pepper

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