Terre de sel - Home > The salt of Guerande > Salt from Guérande > Recipes > Starters > Sea bass tartare with flower of guerande salt
Sea bass tartare with flower of guerande salt
Recipe for 4 people
- 600g fillet of bass with no skin or bones
- 1 shallot
- 2 tbsp of capers
- 1/2 lemon
- 4 tsp olive oil
- 2 tbsp cider vinegar
- 1 small bunch flat-leaved parsley
- 1 small bunch chives
- Le Guérandais Flower of Guérande Salt
- Ground pepper
Rinse and dry the parsley and the chives, then chop them up. Peel the shallot and slice thinly.
Cut the fillet of bass into cubes and place in a salad bowl.
Mix with the capers, shallot, chives and parsley. Add the juice of half a lemon, the vinegar, oil, Le Guérandais Flower of Guérande Salt and the pepper.
Leave to rest for 1hr in the fridge so that the flavours are well mixed.
To serve, make a dome of bass tartare on a bed of lettuce leaves and decorate with lemon rounds. Eat immediately with rye bread spread with semi-salted butter.
Suggestion: Serve this dish with a Riesling or a Pouilly Fuissé at around 10°
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