You guys know that? You get the family over for Christmas and you don't know what to make? You want something fancy, but preferably not too difficult so something can go wrong. Or spending hours in the kitchen. Well this is an easy appetizer, it really is, and you'll be in high spirits with it! There is no pot or pan involved, also nice and many people like this. Just be aware that pregnant women are unfortunately not allowed to eat this.....
Besides, it is not a very heavy dish so it is fine to have a few more courses to follow.
Before you start, there are two things that are very handy to have in the house but not a must: a piping bag and a round cutter with which to build a nice round tartare.
The sea bass must be cut into tartare. I always do this myself, I ask the fishmonger to clean and fillet the sea bass and then I cut the fillets from the skin and the sea bass into small "tartare" pieces myself. Now if you have a very sweet fishmonger and get a little stressed by this story, ask him to cut the sea bass into tartare - ordering in advance then.
Sea Bass & Scallop Tartare Print Recipe
Serves: 4 Cooking Time: 30 min
- 4 small sea bass
- 4 scallops
- 3 stalks of spring onion
- 11/2 lime - first of all, grate the zest of the lime and set it aside
- green asparagus about 20 pieces
- black sesame seeds
- 1 avocado
- 1 piece of ginger 5X5 cm
- 1 tablespoon of Greek yogurt
- 1 cucumber
- generous handful of cilantro
- olive oil extra virgin
- fresh milled pepper
- freshly ground himalayan salt
- Make the avocado sauce by removing the skin from the avocado - cut in half and then turn the two halves in opposite directions - remove pit and scoop out the fruit. Put this in a food processor along with the cilantro, grated ginger, yogurt, olive oil, juice of the lime (remove zest first and set aside) salt and pepper and a teaspoon of mirin. Turn on the food processor until you have a nice smooth mass. Always taste to see if some more pepper, salt or lime is needed.
- Cut the sea bass into tartare. That means you cut the fillet from the middle (there are still bones there) of the skin. You then go down the skin with your knife tilted as diagonally as possible so that you have as little waste as possible.
- The scallop is easier to cut into tartare :-))
- Put both fish together and now add some Himalayan salt. Stir well. Next, add a small splash of olive oil. About a tablespoon. The fish should not float in the oil. Stir through. Now add the zest of lime, stir through and chop the spring onion. Add this too and set aside in the refrigerator for a while.
- Now wash the cucumber and make thin slices of it with a cheese knife or thin peeler.
- Make a marinade of 1 tablespoon olive oil, 1 teaspoon Mirin and the juice of half a lime, stir well. Make thin strands of 6 of the asparagus, with a peeler and place in the marinade, then drain in a colander. Do not discard the marinade.
- Now you take the little plug and you put a string of cucumber here against the inside. Now take a tablespoon and put a little of the avocado mixture in the little plug, on the plate. When you have done this then you may put the tartare on top.
- Place the whole asparagus in the marinade for a moment as well, drain and place on top of the tartare. You can now use the piping bag to carefully make some small mounds of avocado sauce on the plate around the tartare, but this is not necessary. Then place the strands of asparagus nicely on the plate and finish it off with some sesame seeds and cress. Optionally, if you like, drizzle some extra olive oil on top.
If you don't like scallops, omit them.
If you're a little wary of raw fish, you can "cook" the fish in acid. You do this by adding not only the zest of the lime to the tartar after it has been cut, but also a good deal of juice. If you leave this for a while, the fish will cook. You will then see that the fish becomes a little whiter and changes in texture, it becomes a little firmer. Note: still pregnant women can't eat this!
#Christmas appetizer #sea bass tartare #coquilla tartare #Christmas menu #Christmas
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