Hello greedy friends!
I invite you to enjoy a delicious sea bream tartare with lime and passion fruit.
A very nice, refreshing and rather light starter. There's nothing like enjoying a fish tartare when it's hot outside and you don't want to light the oven to cook something
That said, because tartare is made up of raw fish, it is essential to take certain precautions
Choose a fish of great freshness, tell your fishmonger that it is for use in vintage.
What you need to know to make a fish tartare
It is best to freeze your fish 24 hours before using it. Thaw it in the refrigerator and especially not at room temperature, otherwise hello bacterial proliferation
Wild fish are more likely to contain this famous parasitic worm quest "anisakis". Farmed fish are more controlled and the risk is low.
So to not take any risks we go through the freezing stage before preparing it. This will eliminate the risk of parasitosis
If you are really pressed or caught up in time, you can dive the fish to thaw be previously filmed in cold water to speed up the thing.
But you might as well do things, well. We anticipate and buy our fish the day before.
You can make your tartare a little in advance without seasoning it. Then add the seasoning before moving to the table.
This will save you time and spend more time with your guests
Please, of course, have clean hands, utensils too. Nothing prevents you from taking gloves to handle the fish
Can fish tartare be preserved?
Prepare the right proportions of tartare, knowing that for obvious health reasons, you will not be able to keep your tartare for the evening or the next day for example.
You will have to throw away what has not been consumed.
Or you'll have to cook it, for example, to make a fish rillette.
But don't delay. 30 minutes maximum between the exit of the fridge and its consumption in vintage.
Preparation: 15 minutes
- 400g sea bream fillet
- 2 untreated limes
- 1 shallot
- 4 passion fruit
- Salad sprouts
- Olive oil
- Salt, pepper
Cut the top of the tomato into a cross, dip it for 15 seconds in boiling water, pass it under cold water and peel it.
Cut it into quarters, seed it and dice the flesh.
Coarsely chop the fish with a sharp knife, pour it into a bowl and add the tomato.
Cut the passion fruit in half and then scoop out the pulp in a bowl with a tablespoon
Peel and finely chop the shallot. Squeeze 1 lime and cut the other into slices. Pour the lemon juice into the bowl, add the shallot, chives, passion pulp, olive oil, salt and pepper. Mix, cover and set aside 20 minutes in the fridge.
Divide tartare in glasses or on small plates. Garnish with salad shoots of your choice and aromatic herb
I don't want to scare you about making tartare, but by following these few rules you make sure you have taken all the precautions for your health and that of your family or friends.
If you liked this sea bream tartare with lemon and passion fruit, don't hesitate to leave me a note before you leave