Name: Sea Bream Tartare with Lemon, Green Herbs & Wasabi Dressing on Julienned Apples
Yield: Serves 4
Cuisine: Japanese
Ingredients: freshly ground salt and black pepper; 2 Granny Smith apples, cored but with the skin on; 200 g (7 oz) sushi-grade sea bream fillets, skinned; 15 g (½ oz/1 tbsp) wasabi paste; a little extra virgin olive oil, to garnish; 4 tbsp sunflower oil; 2 tsp toasted sesame oil; finely grated zest and juice of 1 lemon; 10 g (¼ oz/¼ cup) shiso; 10 g (¼ oz) chives; 10 g (¼ oz/½ cup) basil; 10 g (¼ oz/½ cup) mint; 10 g (¼ oz/⅓ cup) tarragon; 1 spring onion (scallion)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

A Francophile version of the much-loved ceviche, this sea bream tartare recipe was inspired by my days at Le Cordon Bleu. It uses a variety of herbs together with wasabi and lemon to create an aromatic marinade for the raw fish. The apples, as well as forming a bed for the sea bream, also provide a delicious crunch and refreshing acidity.