Seabass Tartare |Fennel & Potato Cream - By Chef Ashish
- chefashish28
- 4 days ago
- 3 min read
RECIPESWild seabass caught by line, accompanied by shallots, red pepper, and chives.
The Wild Sea Bass (Line Caught Seabass) is one of the most popular fish. Celebrated for its delicious taste and firm white flesh, it has very few bones. It can be cooked whole or as fillets, used in raw ceviche, or crafted into the famous tartare.
This fish is an excellent source of omega-3 fatty acids, which support heart and brain health. It also provides essential vitamins and minerals such as vitamin B-12, phosphorus, and selenium, which are crucial for bodily functions.
The true distinction between lies -
Wild-Caught Bass vs. Farm-Raised Bass
The term "Bass" usually denotes bass that is caught in the wild and landed locally, often using line or net methods, and sold fresh. It is a seasonal, high-quality product known for its excellent texture and a cleaner, more subtle flavor.
"Seabass" typically denotes farmed fish, commonly cultivated in the Mediterranean. Though still tasty, farmed seabass possesses a slightly softer texture and a richer, more oily flavor profile.
The fish I select for the seabass tartare is line-caught seabass. As mentioned earlier, line-caught fish is fresher than farm-raised, with less oil and an excellent texture. Since tartare is always served raw, ensuring the fish's freshness is crucial. Ideally, you should use fish that you received on the same day.
In the picture, you can observe that the tartare is artfully prepared with fresh line-caught bass, finely chopped shallots, chives, red pepper, salt, pepper, gherkins, capers, and a touch of red chili to add an intriguing twist compared to the usual tartare. To enhance its flavor, I serve this tartare with a fennel and potato cream, providing a creamier and smoother texture.
And decorate with attractive edible flowers, making the dish an ideal appetizer or starter on the menu.
Below is the recipe for Seabass Tartare
Ingredients & Quantity
Line-Caught Seabass - 150g (skin off, diced)
Lemon - 1 piece
Capers - 5g
Gherkin - 5 grams
Red Pepper - 5grams
Chives - 3 grams
Salt - a small amount
Black Pepper - a small amount
Shallots - 5 g
Edible Flowers - 3 to 4 blooms
Olive Oil - 4 ml
Fennel & Potato Cream
Fennel - 2 pieces
Peeled Potato - 2 pieces
Salt - As per taste
Cream - 200 ml
Onion - 10 grams
5ml of Olive Oil
Method -
Clean the fennel, peel the potatoes, and slice the onion. Heat a pan and pour in some olive oil. When the oil is hot, add the sliced onion and sauté briefly. Gradually add the sliced fennel and potatoes, sprinkle a bit of thyme for extra flavor, and then stir in the cream.
Maintain a simmering fire, and intermittently add a small amount of salt, remembering to consider the salt you will also add to the tartare later.
In the meantime, check if the fennel and potato have softened. Once they are well-cooked and tender, remove them from the heat and set them aside to cool.
Next, take the line-caught sea bass and remove the skin and bones. If you're not skilled at this, ask your fishmonger to do it when purchasing. Chop the fish and place the pieces in a bowl.
Finely chop the chives and incorporate them into the bowl with the fish. Next, include the zest and juice of one unwaxed lime, olive oil, salt, black pepper, chopped capers, gherkins, red pepper, and red chili. Gently mix the ingredients together.
Sample the tartare to decide if you want to add extra lemon, olive oil, or more chili pepper for a spicier taste. Keep the fish in the refrigerator until serving time.
Next, place the fennel and potato in the blender and blend until you achieve a smooth puree. Adjust the seasoning as needed and set it aside in a small bowl.
It's presentation time. Observe the picture, take a plate, and place the mold on it. Arrange the tartare inside the mold. Garnish with edible flowers, and finally, pour the fennel and potato sauce into the center of the tartare.
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