DIFFICULTY: 2
INGREDIENTS PER 2 PEOPLE
Fresh Sea bass, 1
Lemon grass, 1 Stick
Finely chopped chives, 1 Tablespoon
Caviar, 1 Tablespoon
Sliced courgette, 1
Olive oil, 1 Tablespoon
Cherry tomatoes, 2
PROCEDURE
Remove the skin from the sea bass. Cut flesh off either side of the bone and place in a cold bowl, once you have finely chopped the sea bass. Add chopped lemon grass, chives, courgette and cherry tomatoes, along with salt and pepper, extra virgin olive oil and mix well together.
Fill a little mould with sea bass tartare mixture and gently pat down. You can decorate by garnishing with chive, courgette, caviar and a roast cherry tomato.
Thanks to: Chef Emanuele Murgia
