Seabream Tartare in Zucchini Spiral by Chef Thomas

Experience a symphony of colours, flavours and aromas through the dishes made from high-quality local ingredients including Adriatic fish.

Ingredients (for 4 people): 

  • 400 g Seabream filet
  • Red onion (chopped)
  • 2 pc Zucchini
  • Mint
  • Fennel leaves (or dill)
  • Lemon balm (or basil)
  • Chives
  • 2 Tblsp Olive oil
  • 1 tsp Chili oil (or few drops of tabasco)
  • 1 tsp Balsamic vinegar
  • 1 tsp Lemon juice
  • Pinch of salt

(Optional for infusion): 

  • 20 g Ginger (sliced)
  • Some fresh herbs
  • 2 cloves Garlic (whole)

Preparation:

  1. Cut the ends of the zucchini off, then into two halves lengthwise. 
  2. Take a peeler and peel the zucchini into thin slices like tagliatelle.  Arrange them into a spiral using a metal ring mould about 8 cm in diameter.
  3. Cut the red onion into thin slices and put them around the spiral, then insert a couple of sprigs of mint leaves randomly around that (doesn't have to be regular).
  4. To make the infusion, put a bit of herbs (you can use any herbs you like), the garlic and ginger into a small pot of water, let it boil and steep for a few minutes.
  5.  Remove the skin of the seabream filet (or white fish), and cut or chop it into a tarte.
  6.  Heat 2 tablespoons of olive oil up in a sautee pan and sear the bottom side of the zucchini spiral in hot oil for a few minutes.
  7.  Season the tartare with the chopped herbs, red onion, a bit of chili oil, olive oil, lemon juice and a pinch of salt.
  8.  When the zucchini spiral starts to sizzle, add about 1.5 tablespoons of the herbal infusion. Cover and let it boil.
  9.  Put the tartare in a ring mould and place it on a plate.
  10.  Slowly remove the zucchini spiral from the pan, drain it on a paper towel, then put it on top of the tartare and remove the ring mould.
  11.  Garnish the tartare with some herbs of your choice (chive flowers, dill, etc.), and a drizzle of balsamic vinegar.

Bon Apetit!

Seabream Tartare in Zucchini Spiral Recipe Download