For: 4 people • Preparation : 50 minutes • Cooking : 0 minutes • Difficulty : easy
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Ingredients
Tartar:- Very fresh fillet of pollock (or sea bass, sea bream, etc.): 120 g
- Olive oil: 2cl
- Old-fashioned mustard with Espelette pepper: 20g
- Sherry vinegar: 1cl
- Smoked paprika: ½ tsp (optional)
- Chopped marjoram or basil: 1 tbsp
- Large Daikon radish or large long turnip: 1 unit
- Sherry vinegar: 2 cl
Recipe process
Tartare:
- Bone the fish fillet then remove the skin.
- Cut into tartare with a very sharp knife and on a clean board. Pour into a salad bowl then add the dash of sherry vinegar, olive oil, Espelette pepper mustard, smoked paprika and chopped herbs.
- Season well.
Pickled radish:
- Wash and peel the large daikon radish.
- Cut into 6 cm sections.
- Cut these sections lengthwise into very thin slices using a mandolin.
- Brush with sherry vinegar.
- Place the fish tartare in the marinated radish slices, then fold them over. Hold them in place with mini clothes pegs.
