Recipe Sea Bream & Haddock Tartare
BY SÉBASTIEN MONCEAUX
Difficulty
easy
Preparation and rest
15/20 min
No cooking time
Recipe for 4 people
Ingrédients :
Ingredients :
- Daurade 1kg868
- Haddock 200g
- Huile d'olive FAUCHON 100cl
- Cébette Thai botte 400g
- Citron vert en segment 120g
- Mayonnaise 45g
- Piment d’Espelette 10g
- Gingembre 15g
- Brunoise d'asperge 55g
- Asperge verte épluchure cuite 2kg32
- Bouillon de légumes 400g
- Crème liquide 450g
- Sel une pincée
- Poivre une pincée
- Pointe d'asperge verte 40g
- Salade de cress 20g
- Pickles d'oignon 20g
Preparation
STEP 1: PREPARING THE TARTARE :
- Finely dice the fish.
- Place in a cul-de-poule.
- Remove the zest from the limes and the segments, which will be lightly crushed.
- Add the finely diced green asparagus, olive oil, grated ginger and chopped spring onion.
- Adjust the seasoning and add the mayonnaise.
- Set aside in a cool place.
ASSEMBLY AND FINISHING :
- Pour the cold asparagus velouté into the bottom of the plate.
- Arrange the tartar in a 10cm circle.
- Top with herb sprouts, onion pickles and a few drops of olive oil.
STEP 2: PREPARE THE ASPARAGUS VELOUTÉ :
- Peel and chill the asparagus.
- Remove the tips and keep them for garnishing.
- Place the asparagus, vegetable stock and cream in a blender and blend until smooth.
- Adjust the seasoning.
- Set aside in a cool place.
The selection of products
