Stone Bass Tartare with Seaweed Cracker Recipe
This stunning stone bass tartare recipe sees the raw fish topped with a star-studded list of accompaniments. Mayonnaise flavoured with prawn shells, tangy lemon pulp, crispy brown shrimp, nutty...
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Cooking tools:
- Blender
- Kitchen scale
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Saucepan
- Mixing bowl
- Whisk
- Measuring spoon
- Baking sheet
- Parchment paper
- Oven
- Stove
- Spoon
- Plastic wrap
- Airtight container
- Refrigerator
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
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