Sea bass tartar with olive oil and black truffle aix&terra
1 bar extra cool
1 spring onion or shallot
A dash ofAix&terra black truffle olive oil
The juice of half a yellow lemon...
2 fresh sage leaves
Flower of salt - Pepper
To make your sea bass tartare, after lifting the fish fillets (video tutorial here)Cut them into small cubes of about 1 cm on each side.
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.
The little extra Aix&Terra
It's all about dosage in this sea bass tartar recipe: too much sage or lemon would overpower the olive oil and black truffle. Similarly, lemon juice added too soon before serving would start to cook the sea bass. For a true tartar, add it at the last moment.
that you will need
- Valrhona Chocolate
- Organic tomato