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.
