Sea Bass Tartare Recipe
Black Winter Truffle Carpaccio Fennel Pollen Crostini Cooked & Chilled
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Ingredients
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Tartare Ingredients
Method
Preparation Steps
- 1
Prepare the Sea Bass
Finely dice the fresh sea bass and place it in a mixing bowl.
- 2
Add Seasonings
Add the lemon juice, olive oil, fennel pollen, sea salt, and chopped chives to the diced sea bass. Mix gently to combine.
- 3
Prepare the Truffle
Using a truffle slicer or a sharp knife, thinly slice the black winter truffle.
- 4
Chill the Tartare
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- 5
Prepare Crostini
Slice a baguette into thin rounds and toast them in the oven at 180°C (350°F) until golden brown.
- 6
Assemble the Dish
Place a spoonful of the sea bass tartare on each crostini and top with slices of black winter truffle.
- 7
Serve
Serve immediately as an appetizer, garnished with additional chives if desired.
