Sea bass tartar with truffle oil and sage
- 1 extra-fresh bar (or a large sea bream if not available)
- 1 baby or new shallot
- A dash ofBlack truffle olive oil
- The juice of half a yellow lemon...
- 2 fresh sage leaves
- Fleur de sel
After lifting the fish fillets, cut them into small cubes of about 1 cm. Prepare the marinade with the cébette cut into brunoise (very small cubes), theBlack truffle olive oilthe 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.
Do not hesitate to decorate your tart according to your desires.
The little extra Aix&Terra
It's all a matter of dosage in this recipe: an excess of sage or lemon would take precedence over the truffle oil. Similarly, lemon juice added too early before serving would start to cook the sea bass. For a real tartar, add it at the last moment.
that you will need