A little freshness in the plates, during this complicated period of confinement, it does not hurt! To indulge yourself while eating healthy, we follow the recipe of the sea bream tartar and horseradish cream of Julien Conca, the chef of the Brasserie Là-Haut in La Rochelle.
An easy to follow recipe that will please your whole family, even the kids, for sure!
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Julien Conca's recipe for sea bream tartar and horseradish cream
For 6 persons
Ingredients:
Sea bream tartar :
- 0.5 kg sea bream fillet
- 1/2 cucumber
- Dill
- 1 lemon
- Salt and pepper
Horseradish cream :
- 30 cl of liquid cream 35
- 20 g horseradish cream
- Salt and pepper
Red onion pickles :
- 1 red onion
- 100 g sugar
- 20 cl of vinegar (10 cl of rice + 10 cl of cider)
- 15 cl of water
Preparation:
Pickles
Peel and cut the onion into small quarters. In a saucepan, heat the sugar, vinegar and water. At the first boil, pour the mixture over the onion quarters and let stand in the refrigerator overnight.
Horseradish cream
In a bowl, whip the cold liquid cream until it is thick. Add the horseradish cream, salt and pepper and keep in a cool place.
Sea bream tartar
Remove the bones from the sea bream fillets and remove the skin. Cut the sea bream into small cubes of about 0.5 cm. Wash, remove seeds and cut the cucumber into cubes of the same size as the sea bream. Chop the dill finely and squeeze the juice of 1 lemon.
Dressing:
In a salad bowl, mix the sea bream with the cucumber, chopped dill, lemon juice, salt and pepper. Using a circle, place the tartar in the center of the plate, add a quenelle of horseradish cream, 3/4 onion pickles and a few dill leaves. Serve chilled. Depending on your taste, you can add a few fish eggs and a pinch of smoked salt.
Official website
www.brasserie-la-haut-la-rochelle.com
