Sea Bass Tartare with Lime, Sesame, Coriander and Curry Mayonnaise

I know this seems a little random to be having around Christmas but with heavy eating and slightly above average alcohol consumption this is an excellent, simple dish to get your diet back on track.

It’s a perfectly balanced dish, light and really packs a punch. I know some people are put off by the fact that it’s “uncooked” but, at our ladies’ indulgence evening in November, this was a massive hit. People who have never tried tartare were urged to sample and they were blown away.

Just follow the pictures below. It really is simple to prepare and is a show stopper at a dinner party – one that people will rave about!

Sea Bass Tartare (serves 6)
2 Fresh sea bass fillets – wild if possible, around 160g fillets
3 Limes juiced and zest
Sesame seed
Pickled Chilli
Coriander
Olive oil
1 Shallot diced

  • Remove the skin dice your sea bass in to 5mm dice.
  • Dress the sea bass with lime zest, lime juice, olive oil and add chopped shallot just before you are ready to serve.

Curry Mayonnaise
3 tbsp good quality mayonnaise
5g mild curry powder
1 shallot
3 tbsp of high-end rapeseed oil or extra virgin olive oil

  • For the curry mayonnaise, sweat the diced shallot in olive oil with curry powder and slow cook for 15-20 mins to release the spices.
  • Toast the sesame seeds, slice the chilli and dress on a plate.

Chef’s Tips

  • Your fresh fish may be a problem to source around Christmas, but I’ll give you a top tip. Don’t believe the whole frozen fish is not suitable. Many restaurants will freeze fish for Christmas. Fishermen, like all of us, take holidays and between Christmas Eve and New Year’s Day there is only one fish market – depending on the fall of the week. So, if you’re planning to make this dish, ask your fishmonger for timings to get really fresh fish. You can tell how fresh it is by looking at the fish eyes, gills, the colour of the flesh and the smell. Ask him to skin and remove the blood line at the back. Cling film tightly and freeze for 1 – 2 weeks.
  • Take out 2 hours prior to serving and when dicing cut it carefully using a sharp knife. It’s easier to cut when semi frozen as fresh fish slides around on the board.
  •  Wild vs Farmed Fish – according to EHO a few years back it advises wild fish to be frozen if being used in sushi or sashimi. The reason for this is micro parasites are killed off. Farmed salmon and bass are less likely to have wild parasites
  • Can’t get sea bass? Salmon is just as good and is high in omega 3.
  • Olive oil vs rapeseed? Rapeseed is lower in saturated fat, higher in vitamin E and has a higher smoke point, making it the better choice for cooking. However, it doesn’t have the polyphenols that extra-virgin olive oil contains. Opt for rapeseed oil for cooking and olive oil for drizzling, but use both sparingly as they’re high in calories!

The Perfect Pairing…

This dish pairs perfectly with a bottle of Eradus Pionot Gris, Awatera Valley, New Zealand.

Bon Appétit!

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