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In The Raw

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Raw food, even in small amounts, has huge nutritional benefits for just about everyone. Try tartare two ways.

Serves 4

1tbsp extra virgin olive oil
½tsp white wine vinegar
2tsp wasabi paste
2tbsp lime juice, fresh
1 celery stick, diced
1 carrot, diced
400g sea bream fillet, diced fine
1 shallot, diced fine
½tbsp parsley, finely chopped
2tbsp creme fraiche
12 asparagus spears, cut
2tbsp natural yoghurt
1tbsp lemon juice

Whisk together the olive oil, vinegar, wasabi paste and lime juice in a bowl then set aside. Bring a small pan of salted water to the boil and cook the celery and carrot until al dente. Drain and set aside to cool. To make the tartare, place the fish in a cold bowl and season well. Add the shallot, parsley, cooked vegetables and crème fraiche. Add the wasabi and olive oil mixture, mix everything together and season to taste.

Blanch the asparagus in salted boiling water until tender, then plunge into iced water to stop the cooking process. Drain and set aside. Plate the tartar using a pastry ring, and place the asparagus and some additional wasabi on the side. Mix together the yoghurt and lemon juice and drizzle over to serve.

Serves 4

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400g beef fillet,
finely chopped
8 gherkins, finely chopped
4tsp capers, finely chopped
4 shallots, finely chopped
2tsp Dijon mustard
2tsp Tabasco sauce
2tsp Worcestershire sauce
4 free-range eggs

Place the chopped beef, gherkins, capers and shallots into a bowl and mix well. Add the mustard, Tabasco sauce and Worcestershire sauce. Mix again and season to taste.

Plate the tartar using a pastry ring. Make a small dent in the top of the tartare and top with a fresh egg yolk, then carefully remove the ring. Serve immediately with a green salad, toasted bread or fat chips.

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