Fish Tartare

This tartare is a simple combination of flavors that will showcase whatever fish it’s paired with; as long as your fish is beautiful, you can take your pick: tuna, yellowtail, branzino, or sea bream all work well. You can use a whole fillet if you like, but at the restaurants (and now at home), I like to whip this up with whatever fish trimmings I have left over after preparing a larger dish. There are few things more satisfying for a chef—or home cook—than taking scraps and elevating them