Serves: 4 • Prep: 50 minutes • Cooking: 0 minutes • Difficulty: easy
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Ingredients
Tartare:
- Very fresh pollock fillet (or sea bass, sea bream...): 120 g
- Olive oil: 2cl
- Moutarde au Piment d’Espelette Pommery®: 20g
- Vinaigre de Vin de Xérès Pommery®: 1cl
- Smoked paprika: ½ tsp (optional)
- Chopped marjoram or basil: 1 tbsp
Radish wrap:
- Large daikon radish or a long, fat turnip: 1
- Sherry vinegar: 2 cl
Method: Pollock Tartare in Daikon Radish Wraps with Moutarde au Piment d’Espelette Pommery®
Tartare:
- Bone the fish fillet, then remove the skin.
- Dice into a tartare with a very sharp knife on a clean board. Transfer to a mixing bowl, then add the splash of sherry vinegar, the olive oil, the Moutarde au Piment d’Espelette, the smoked paprika and the chopped herbs.
- Season well.
Marinated radish:
- Wash and peel the large daikon radish.
- Cut into 6 cm lengths.
- Slice these lengths lengthways into very thin strips using a mandoline.
- Brush with sherry vinegar using a pastry brush.
- Place the fish tartare onto the marinated radish strips, then fold them over. Hold in place with mini clothes pegs.
