A recipe inspired by the 13 desserts of Provence, a French tradition in Provence.
- 4 people
- 10 min
- 5 min.
Difficulty: Very easy
Price : €
Sea bass tartar with olive oil and black truffle aix&terra
★★★★★ 5/5
The luxury bar tartare!
- 4 people
- 30 minutes.
Difficulty: Very easy
Season: Autumn - winter
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Ingredients
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
Preparation
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.
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An olive oil from France (Drôme provençale) with a real black truffle tuber melanosporum in its bottle.
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