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Sea Bream Tartar: Recipe

The document provides a recipe for sea bream tartar with instructions for making lemon oil, curing the sea bream fillets, and pickling fennel and cucumber vegetables to include in the tartar mix. It also shares tips from The Journal's top five culinary tips, such as not overcrowding when roasting vegetables, braising rabbit with a fatty sauce to balance its leanness, and peeling ginger with a spoon.

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36 views

Sea Bream Tartar: Recipe

The document provides a recipe for sea bream tartar with instructions for making lemon oil, curing the sea bream fillets, and pickling fennel and cucumber vegetables to include in the tartar mix. It also shares tips from The Journal's top five culinary tips, such as not overcrowding when roasting vegetables, braising rabbit with a fatty sauce to balance its leanness, and peeling ginger with a spoon.

Uploaded by

api-224336109
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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RECIPE

Go

Pro

Shay Cooper, head chef at The Goring,


teaches Belgravias kitchen wannabes
how to cook like the professionals

Sea bream tartar


Serves 4
Ingredients:
Lemon oil:
45g lemon zest, microplaned
100ml olive oil
Cure:
100g Maldon salt
200g sugar
Zest of 1 lime

Tartar mix:
500g cured seabream
150g pickled fennel
18ml lemon oil
Zest of 2 limes
4g salt
10 twists of black pepper
1tsp crme frache

Pickled vegetables:
100ml water
100g sugar
100ml Chardonnay vinegar
1 bulb of fennel
1 cucumber

The Journals top five


culinary tips:
1. Dont crowd your tray when roasting
vegetables; the fewer in there, the greater
the roast.
2. If you want to cook rabbit at home,
be sure not to overcook it its very lean.
Braise the meat and balance the leanness
with a fatty sauce.
3. You can use oats like you would any
other grain in cooking. Theyre not just
for breakfast.
4. Ginger is best peeled with a spoon.
5. Slice avocados in their skins.

To make the lemon oil, mix the lemon zest with the olive oil and warm gently in a pan. Leave to cool down and infuse
for 1-2 hours, then pass through a fine sieve to remove the zest.
Fillet the sea bream, remove the pin bones and skin the fillet.
Make the cure mix by combining the salt, sugar and lime zest together and rub the mixture over the fillets and leave for
1 hours.
Next, bring the water, sugar and vinegar to the boil for the pickling liquor.
Dice the fennel and pour the hot liquor over and allow to cool. Next, dice the cucumber and add to the cold
pickle liquor.
Wash the sea bream, pat dry and dice. Then combine the fish with 150g of the pickled fennel, the cucumber, 18ml lemon
oil, the zest of 2 limes and salt and pepper and add a little crme frache to taste.
To serve, spoon into a ring and garnish with croutons. At The Goring we serve this dish with a lemon pure made by
cooking lemon skins until tender and blending them.

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