Recipe for 4 people

Ingredients:

• 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

For presentation:

• 1 lemon
• 1 lettuce heart

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°

Les autres sujets :

• Tuna tartare with flower of Guérande salt
• Le croisic prawns
• Crab and tuna rillettes