Sea bream and chorizo tartare with fennel and apple salad
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Sea bream and chorizo tartare with fennel and apple salad
Fish recipes
Main course recipes



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INGREDIENTS
6 whole Sea bream fillet(s) 140g
200 g chorizo
1 whole Red onion(s)
0.5 bunch Chive(s)
60 ml olive oil
6 pinch(es) Piment d'Espelette
6 pinch(es) fleur de sel
2 whole Lemon(s)
2 whole Fennel
2 whole Granny Smith apple(s)
2 whole Lime(s)
3 pinch(es) Fine salt
 

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DIRECTIONS
01
For the sea bream tartare : Remove the skin and all of the pin bones from the fillets of sea bream

02
Cut the sea bream into small dice

03
Juice the lemons

04
Peel and finely dice the red onions

05
Chop the chives

06
Cut the chorizo into small dice

07
Mix together the sea bream, red onion, chorizo, chives and lemon juice

08
Season with piment d'Espelette, fleur de sel and olive oil and then chill

09
For the garnish : Wash the apples and the fennel bulbs

10
Use a mandolin to finely slice the fennel

11
Cut the apple in half, remove the core and then cut into thin strips

12
Mix the apple and fennel together and then add olive oil, a pinch of salt and the zest and juice of 2 limes

13
To serve: use stainless steel serving rings to plate the sea bream tartare and top with the fennel and apple salad to serve.

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