Sea Bass Tartare with Seaweed
In this recipe for gourmet sea bass tartare, Patrick Barbin gives white fish ceviche a distinctive Breton interpretation.
The delicacy of sea bass shines through in this tartare recipe, which uses lime juice – as in a ceviche – to bring out its flavours. Accompanied by minced oysters and wakame, this dish truly showcases Brittany’s treasures of the sea.
Have you ever tried wakame? This seaweed is a superfood that‘s rich in calcium, fibre, vitamins and trace elements. Commonly found in Asian cuisine, wakame is also cultivated along the Breton coast. In this dish, it adds a delightful tang and a lightly sweet note.
A touch of ginger and a pinch of Kari Gosse, an Indian-inspired spice blend famous in Brittany, elevate the flavours of this gourmet tartare.
Bon appétit – or, as they say in Breton, Debrit a galon!
Ingredients (4 servings)
- 1 line-caught sea bass, 800-1000g, for 2 filets totalling ~150g
- 12 organic Breton oysters
- 20g wakame seaweed (suggested brand: Aqua B Marinoë)
- 20g fromage frais (suggested brand: Isigny Ste-Mère)
- 120 ml olive oil
- 1 organic lime, zested and juiced
- 10g fresh organic ginger, grated
- Guérande fleur de sel sea salt
- Kari Gosse spice blend
- 20g wakame seaweed tartare with lemon (suggested brand: Aqua B Marinoë)
Clean, descale, dress, filet and debone the sea bass. Scrub and shuck the oysters, rinse them in fresh water and dry them on a clean dishcloth. Roughly chop the filets, gently mince the oysters and julienne the wakame. Combine in a bowl and refrigerate.
Prepare a dressing with the fromage frais, olive oil, lime zest and freshly grated ginger. Remove the tartare base from the fridge, then add the spices (fleur de sel and Kari Gosse) and lime juice to cure the seafood, as in a ceviche. Stir in half of the fromage frais dressing. Correct the seasoning, if necessary. Add 200-300ml of oil to a spoonful of the wakame-lemon tartare.
Place a circle mould (6cm diameter, 3cm high) on a plate, and spoon in a quarter of the tartare base. Remove the mould and top with a dollop of the wakame-lemon tartare. Garnish the plate with a line of the fromage frais dressing, a line of the wakame-lemon tartare and a dusting of Kari Gosse.
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