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Yellowtail crudo

By Hayden Quinn
4
Easy
15 minutes

Ingredients

  • 4 baby marrows
  • 4 patty pans
  • 3 medium shallots
  • 1 x 450 g yellowtail fillet
  • Mint leaves a handful
  • 1 red chilli, finely sliced
  • 1 lemon
  • Olive oil, for drizzling
  • Freshly ground black pepper, to taste

Method

Using a mandolin, thinly slice the baby marrow, patty pans and shallots. Thinly slice the yellowtail and place on a serving plate.

Scatter over the baby marrow, patty pans, shallots, mint leaves and chilli.

Squeeze over the lemon juice, drizzle with olive oil and season to taste.