Stone Bass Tartare with Seaweed Cracker Recipe - Great British Chefs

Ingredients

• 320g of stone bass, you can also use bream or sea bass
• sea salt
• 60g of olive oil
• 10g of wasabi tobiko
• 100g of brown shrimp
• 10g of buckwheat, toasted
• 1 unwaxed lemon
• 100ml of water
• 50g of sugar
• 100g of langoustine shells, or prawn shells
• 150g of rapeseed oil, plus extra for cooking
• 5g of tomato purée
• 30g of egg yolk
• lemon juice, to taste
• 2g of Espelette pepper
• 50g of tapioca pearls
• 450ml of water
• 10g of seaweed, mixed
• vegetable oil, for deep-frying