LINE-CAUGHT SEA BASS TARTARE

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10 PERS.
MIN.
MIN.

LINE-CAUGHT SEA BASS TARTARE

The ingredients

  • 300 gr of filleted line-caught sea bass
  • 1 bunch of chives
  • 1 soupspoon of horseradish
  • ½ bulb of fennel
  • ½ bunch of tarragon
  • 1 coffee-spoon of powdered cumin
  • Guérande sea salt
  • Juice of ½ a lemon
  • 2 soupspoons of virgin olive oil
  • Salt and pepper
  • Coarsely ground white pepper with lemon essence
  • Capers for decoration

The recipe

Dice the bass and add the chopped chives

Put to stand in the fridge

Put the fennel, horseradish, cumin, tarragon and sea salt into a bowl and mix them all together

Mix the lemon juice, salt, pepper and virgin olive oil. Add the mixture to the bream’s flesh, followed by the coarsely ground white pepper

Put a layer of the fennel and horseradish mixture on the bottom of each verrine, with the diced bass on top

Decorate with a caper

Enjoy!

Learn more

Recipe suggested by Christophe Vasseur, chef at Villa saint antoine - Clisson

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