Mediterranean Seabass tartar with Dakhla oyster & Attilius caviar
Seabass Tartar:1.Remove the skin of the seabass, cut the flesh into strips then dice. Place into a bowl seasons with lemon juice, olive oil, chopped shallot, chopped dill, chopped oyster, salt, mix...
Ingredients
- Seabass - 400gr
- Lemon juice - 35gr
- Gr olive oil - 25
- Shallot - 15gr
- Pcs oyster - 3
- CAVIAR SIBÉRIEN ROYAL - 80gr
- Fresh free range organic eggs - 2
- Table oil - 250gr
- Fresh oysters - 6
- Water - 50gr
- Watermelon
- Lime powder
- Gold leave
Instructions
- 1
Seabass Tartar:1.Remove the skin of the seabass, cut the flesh into strips then dice. Place into a bowl seasons with lemon juice, olive oil, chopped shallot, chopped dill, chopped oyster, salt, mix together and refrigerate.
- 2
Oyster sauce:2.Cook the eggs for 6min, then mix the eggs with a little water in order to emulsify the mass, add the oil and the oyster, sieve, refrigerated and reserved into squeezing bottle.
- 3
Dressing:3.Dress the seabass tartare into the ring, add on top the caviar then add around the oyster sauce and the watermelon Decorated with gold leave , lime powder.
Cook it from the original
This recipe comes from attiluskaviar.fr. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on attiluskaviar.fr