Seabream Tartare with Condiments, Mesclun of Fresh Herbs, Peanut Vinaigrette and Crémant de Bordeaux
6 seabream fillets
20g sun dried tomatoes
3 spring onions
¼ bunch flat-leaf parsley
10g fresh ginger
30g black olives
5 cl pine nut oil
2 cl Crémant de Bordeaux
3 pinches fine salt
2 cl white balsamic vinegar
2 pinches Espelette pepper
100g beetroot shoots
¼ bunch chervil
½ bunch tarragon
½ bunch chives
For the tartare :
Wash the parsley, remove and chop the leaves. Mince the garlic. Dice the sun dried tomatoes and olives. Peel and chop the white onion. Chop the spring onions.
Remove skin and bones from the seabream fillets. Cut the flesh into small batons, then into cubes. Chill in the refrigerator
Grate the orange zest into a bowl, mix with the white balsamic vinegar, Crémant de Bordeaux, peanuts and pine-nut oil. Set aside.
Combine the seabream tartare with the olives, white onion, tomatoes, parsley and ginger, and drizzle with vinaigrette. Season with salt and Espelette pepper.
For the mesclun and to serve:
Remove the leaves from the herbs and snip the chives. Mix with the beetroot shoots. Season and dress with the peanut –Crémant vinaigrette.
Arrange the tartare in a glass dish or in a ring on a plate. Top with the mesclun of fresh herbs and serve immediately.
Chef’s tip :
You could also use salmon or sea bass in this recipe.
Recipe created for Jaillance by Atelier des Chefs