See all recipes
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
