Sea bass tartare revisited with coriander pesto
- 6 filets de bar
- 3 pommes de terre à chair ferme
- 3 tomates
- 30g de pignons de pin Daco Bello
- 30g de parmesan Parmigiano Reggiano
- 3 oignons nouveaux
- 1 citron confit au sel
- 1 botte de coriandre fraîche
- 1 gousse d'ail
- 15cl d'huile d'olive
- Gros sel
- Sel fin
- Poivre
For the bar tartare:
Wash and peel the potatoes, then cut them into small 0.5 cm cubes.
In a large saucepan, place the potatoes and cover them with cold water, then salt with coarse salt (10g/litre).
Bring to the boil, then reduce the heat and simmer for 4 minutes (the tip of a knife should easily penetrate the flesh).
Immediately drain the potatoes and cool them under cold water.
To book.
Remove the bone from the sea bass fillets, then cut them into small cubes.
Wash the tomatoes, remove the stem and seeds, then cut them into small cubes.
Also cut the candied lemon into small cubes.
Peel and chop the spring onions.
In a salad bowl, mix all the ingredients, add 10cl of olive oil and season.
Then set aside to cool.
For the coriander pesto:
Peel and degerm the garlic.
Wash and strip the coriander leaves.
Grate the parmesan.
In a blender, mix the garlic, parmesan, coriander, pine nuts , 5cl of olive oil, salt and pepper until you obtain a smooth and fluid paste.
Adjust the seasoning if necessary.
On a plate, arrange the tartare using a circle and decorate with a drizzle of coriander pesto!
