Yellowtail Crudo

Serves 4


450g yellowtail fillet
3 medium shallots
4 baby marrows
4 patty pans
Handful of mint leaves
1 lemon
1 red chilli, finely sliced
Olive oil
Black pepper

Using a mandolin, thinly slice the baby marrow, patty pans and shallots.

Thinly slice the fresh yellowtail fillet and place a thin layer on a serving plate.

Scatter the baby marrow, patty pans and shallots over the yellowtail fish. Followed by the mint leaves and chilli. Finish off with a squeeze of lemon juice, a drizzle of olive oil and freshly ground black pepper.

Watch how to make it step-by-step here

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