Finely slice 80g filets of sea bass into very small cubes, then hack them even smaller.
Use slightly wet hands to make four 20g balls, put each ball on a 10x 10cm piece of plastic foil, take the 4 corners and keep turning to make the ball even more dense and round. Reserve in the fridge.
Hack 15g chives, then put in the blender with 1 dl olive oil and blend during 5 mins, then use a clean tea towel to separate the green oil from the rest.
Take the fish balls from the foil and grate some lime zest over them.
Start plating with 1 tsp chives oil, then the sea bass and finally a dollop of black caviar and a sprig of chive
(Recipe by Jonathan Zandbergen)
from simple food, looking good
Tartare of sea bass, caviar, chives oil Recipe
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