Production
Preparation: 50 minutes
Ingredients
For 4 persons:
Tartar:
- 100 g of fresh fillet of pollack (or sea bass or sea bream)
- 25 g of herbs mustard Pommery®
- 15 g of homemade mayonnaise sauce
- A teaspoon of chopped capers
- A teaspoon of chopped pickles
- A teaspoon of chopped onions
- Chopped herbs
Leaflet:
- 1 Large daïkon radish or a long turnip
- 2 cl of red wine Pommery® vinegar
Pollack tartar, daïkon radish leaf, tartar sauce
Steps:
- Remove the fishbones from the fish fillet then remove the skin.
- Transform in a tartar way with a sharp knife on a clean plate.
- Pour into a bowl then add the Fine herbs mustard Pommery®, the mayonnaise sauce, condiments and chopped herbs.
- Wash and peel the large radish.
- Cut into 6 cm pieces.
- Cut every section lengthwise into very thin slices using a mandolin.
- Brush them with some red wine vinegar.
- Put the tartar into the marinated radish slices and fold them over.
- Maintain with mini clothespins.
Recipe imagined and produced by chef Frederic Le Guen-Geffroy
