Sea bass tartar with olive oil and black truffle aix&terra

Pour réaliser votre Tartare de bar, après avoir levé les filets de poisson (tuto vidéo here), coupez-les en petits cubes d’environ 1 cm de côté.

Prepare the marinade with the diced spring onion (very small cubes), theOlive oil and black truffle aix&terrathe chopped sage, salt and pepper. Mix the fish cubes in this marinade and leave to rest in a cool place for 30 minutes.

Just before serving, add a few drops of lemon juice. Serve this tartar in verrines, or set in circles on small plates, accompanied by a small rocket salad. You can also place a spoonful of tartar in individual bites as an appetizer.