Fresh sea bass tartare, the recipe

La tartare di ombrina fresca, la ricetta

Fresh sea bass tartare, the recipe.
Some time ago I went to dinner at the beautiful Verve restaurant (here the TripAdvisor review) in Sestri Levante and I tasted, off the menu, an excellent sea bass tartare (the one in the photo) and so I decided to write you a recipe on how to prepare it.
The one in the photo was very simple and delicate: the fish was very fresh and not many ingredients had been added to appreciate the taste of the fish.
The recipe I propose is slightly more refined.

Umbrine tartare is a fresh and refined dish, ideal for those who love raw fish and want to experiment with new flavors. Umbrine, with its white and delicate meat, is perfect for a tartare. Here is a simple but tasty recipe for preparing a umbrine tartare.

Ingredients

(for 4 people)
– 400 g fresh sea bass fillet;
– 1 lemon (juice and zest);
– 2 tablespoons extra virgin olive oil;
– 1 tablespoon desalted capers;
– 1 fresh spring onion;
– 1 small cucumber;
– 1 ripe avocado;
– Salt to taste;
– Black pepper to taste;
– Fresh chives;
– Fresh chilli pepper (optional);
– Croutons to serve.

Preparation

Make sure the sea bass fillet is very fresh. Rinse it under cold water and dry it with kitchen paper.
Using a sharp knife, cut the fillet into very small cubes. Place the cubes in a bowl and refrigerate while you prepare the other ingredients.
Finely chop the spring onion and capers.
Peel and dice the cucumber very small.
Halve the avocado, remove the stone and dice it into cubes the same size as the cucumber.
Finely chop the chives and, if you want a touch of spiciness, finely chop a small piece of fresh chilli pepper.
In a large bowl, mix the cubes of meagre with the spring onion, capers, cucumber and avocado.
Add the juice and grated zest of the lemon.
Season with extra virgin olive oil, salt and pepper to taste.
Add the chopped chives and, if using, the fresh chilli pepper. Stir gently to combine all the ingredients well.
Place a pastry cutter in the center of the plate and fill it with the sea bass tartare, pressing lightly with a spoon to compact it. Carefully remove the pastry cutter.
Garnish with a drizzle of extra virgin olive oil and a little fresh chives.
Serve the sea bass tartare with toasted bread croutons or a slice of lemon on the side.
Freshness of the fish: the freshness of the fish is essential for a tartare. Make sure you buy high-quality sea bass from a trusted fishmonger.
Citrus variant: you can add other citrus fruits such as lime or orange for an extra touch of freshness.
Presentation: presentation is important for this dish. Use clean, white plates to bring out the colors of the tartare.

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La tartare di ombrina fresca, la ricetta

Photo taken with Honor 20.

Fresh sea bass tartare, the recipe – Tartare de courbine fraîche, la recette – Tartar de corvina fresca, la receta – Tártaro fresco de corvina, a receita – Frisches Croaker-Tartar, das Rezept – Bánh tartare tươi, công thức

My home-cooked meat tartare

La mia tartare di carne gustata in casa

My home-made meat tartare.
One of my favorite meat dishes is definitely tartare. I personally prefer tartare to battuta because I like thinly sliced ​​meat.
I found Piedmontese meat at a very good price in a supermarket near my home and I often take it home.
I prepare it half an hour before and season it the way I like it: lemon, oil, salt, pepper, onion (finely sliced), olives (finely sliced) and mustard (I don't add capers, which I don't like, or eggs). I stir it often and it's really delicious.

Do you like tartare? How do you season it?
Add your own comment or go to the bottom of the site to read what other visitors have written.

La mia tartare di carne gustata in casa

La mia tartare di carne gustata in casa

Photo taken with Canon EOS RP and lens Canon RF 28.

My home-cooked meat tartare – Mon tartare de viande dégusté à la maison – Mi tartar de carne disfrutado en casa – O meu tártaro de carne apreciado em casa – Mein Fleischtatar habe ich zu Hause genossen – Bánh tartare thịt của tôi được thưởng thức ở nhà

The beef tartare that I like, the recipe

La tartare di manzo che piace a me, la ricetta

The beef tartare that I like, the recipe.
To tell the truth it is not a real recipe or in any case I believe that everyone at home makes it a bit as they like and with the most appreciated ingredients.
A quick dish and, if the quality of the products is adequate, very good.

Here are my ingredients:
– 300 grams of beef tartare (I find Fassona at the supermarket) whichever you prefer or find or can afford
– a pinch of salt and pepper
– a little chopped onion
– Taggiasca olives (I find them already pitted to save time)
– extra virgin olive oil
– a teaspoon of mustard

Mix all the ingredients with a fork and a spoon until you obtain a smooth mixture and leave to rest for half an hour.
The dish is ready to be enjoyed!

Below I leave you a couple of shots of my dish. Add a comment or go to the bottom of the site to read what other visitors have written.

La tartare di manzo che piace a me, la ricetta

La tartare di manzo che piace a me, la ricetta

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

The beef tartare I like, the recipe – Le tartare de boeuf que j’aime, la recette – El tartar de ternera que me gusta, la receta – O tártaro de carne que eu gosto, a receita – Das Rindertatar mag ich, das Rezept – Tôi thích món bánh tart thịt bò, công thức – 我喜欢的鞑靼牛肉,食谱 – 私が好きな牛肉のタルタル、レシピ

A fresh beef tartare

Tartare di manzo

A fresh beef tartare.
I am a fanatic of raw meat. My favorite is carpaccio but I don't mind beef tartare (or battuta) at all.
This was the appetizer offered at the dinner at Estoril in Genoa (I'll also leave you the review on Tripadvisor), a short time ago.
I have to say that I liked it and also the presentation of the dish was satisfactory!

Do you like it? Add a comment or go to the bottom of the site to read what other visitors have written.

Tartare di manzo

Photo taken with Honor 10.

The name comes from the legend according to which the nomadic Tartar people, originally from Central Asia, not having time to cook, placed dried meat under the saddles of their horses to find it softened at mealtime. In Piedmontese cuisine we also find a dish made with knife-beaten meat (this preparation has the advantage of not “squeezing” the meat, as happens with normal machine mincing) and diced garlic, the so-called carn crua (“raw meat”) or salada ‘d carn crua (“raw meat salad”), seasoned with olive oil, salt, pepper and lemon juice.
Continue and learn more on Wikipedia

Beef tartare, the raw meat par excellence – Le tartare de bœuf, la viande crue par excellence – Tartar de ternera, la carne cruda por excelencia – Tártaro de carne, a carne crua por excelência – Beef Tartare, das Rohfleisch schlechthin – Thịt bò tartare, món thịt sống xuất sắc – 鞑靼牛肉,出类拔萃的生肉 – 生肉の極み、牛肉のタルタル