Sea bream tartar with chorizo, crispy apple and fennel

Ingredients

For the sea bream tartar:

  • 6 fillets of sea bream
  • 200g of chorizo
  • 1 red onion
  • Chives
  • Olive oil
  • Espelette pepper
  • Fleur de sel
  • 2 lemons

For the garnishing:

  • Fennel
  • 2 Granny Smith apples
  • 2 limes
  • Olive oil
  • Fine salt

Preparation

For the sea bream tartar:

  • Remove the skin and any bones from the sea bream fillets. Now dice the meat.
  • Express the juice from the lemons, then set this aside. Peel the red onions, then dice them finely. Finely chop the coriander. Cut the chorizo into small bits.
  • In a bowl mix the sea bream, red onion, chorizo, chives, lemon juice,
  • Espelette pepper, fleur de sel and olive oil. Now place in the fridge to chill.

For the garnishing:

  • Firstly wash the potatoes and the fennels. Using a mandoline slicer finely mince the fennels. Cut slices out of the potatoes with the skin on, then cut these into sticks.
  • You’ll now want to mix everything together in a bowl with a drop of olive oil, a pinch of salt, lime zest and lime juice.
  • You’ll want to prepare everything in a stainless steel bowl. First comes the sea bream tartar, with the potato sticks going on top, then everything seasoned with vinaigrette.

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