Sea bass tartare
“For the tartare, I try to make the sea bass as simply as possible so as not to alter it. I want to keep the fish natural and, even for the garnish, I don’t put much. No lemon, no soy sauce. I season it with salt and pepper, then onion or shallot, tomato, chives and olive oil.”- Note from the chef
Servings: 4 people
Ingredients
- 1 sea bass loup, about 1kg
- 1 tomato
- 1 large shallot
- 6 chives
- 60 ml olive oil
- 1 lemon
- Salt and pepper
Instructions
- Scale and clean the sea bass, remove the fillets and the skin (but keep the skin), take out the bones, remove the belly. (Raw, you lose 40–50% of the fish.)
- Preheat the oven to 180°C/gas mark 4.
- Put the skin on a baking sheet covered with parchment paper, season with salt and pepper, and drizzle with olive oil.
- Put another sheet of parchment paper on top for pressure, then bake for around 40 minutes to make chips/crisps for the garnish.
- Finely dice the fish fillets into approximately 0.5cm pieces, and set aside in a large bowl.
- Wash and quarter the tomato, deseed, and finely dice, then add to the fish.
- Peel and thinly slice the shallot and chives. Mix with the fish and tomatoes.
- Season with salt and pepper according to taste. Add the olive oil and mix together.
- Plate as you wish, be creative, and add a bit of lemon juice to your liking.