Tartare De Daurade Recipe
Sea Bream Tartare with White Shoyu and Yuzu Dressing
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Ingredients
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Tartare
White Shoyu & Yuzu Dressing
Accompaniments & Finish
Method
Tartare
- 1
Prepare fish
Keep the sea bream thoroughly chilled. Using a sharp knife, trim any remaining bits of skin and remove any pin bones. Cut the fillets into 3–4 mm small dice. Transfer the diced fish to a chilled bowl to keep cold.
- 2
Season fish
Sprinkle the diced sea bream with the sea salt and white pepper and gently fold in the finely minced shallot and sliced chives. Do not overwork the fish — fold just until evenly distributed.
White Shoyu & Yuzu Dressing
- 3
Make dressing
In a small bowl or jar combine the white shoyu, yuzu juice, rice vinegar, grated ginger, and caster sugar. Whisk until the sugar dissolves. Slowly whisk in the neutral oil to emulsify, then whisk in the toasted sesame oil. Taste and adjust balance: add a little more yuzu for brightness, a pinch more sugar if too sharp, or a few drops of shoyu for salt.
- 4
Finish dressing
Fold in the yuzu zest. Chill the dressing briefly (5–10 minutes) if not using right away so flavors meld.
Assembly & Finish
- 5
Combine fish and dressing
Add 2 tablespoons of the dressing to the seasoned diced sea bream and gently fold to coat. Taste and add up to 1 tablespoon more dressing if desired — the tartare should be bright but not saturated with liquid.
- 6
- 7
- 8
Finish and garnish
Drizzle a small amount (about 1 tsp) of extra virgin olive oil around the plate and a few drops of remaining dressing over the tartare. Sprinkle toasted sesame seeds and scatter chive blossoms or microgreens on top. Serve immediately with the crispy rice crackers or toast points on the side.
