Pollack tartare



Preparation: 50 minutes


For 4 people:


  • 120 g of fresh pollack fillet (substitute with sea bass or sea bream is fine)
  • 2 cl of olive oil
  • 20 g of Espelette pepper Pommery® mustard
  • 1 cl of sherry Pommery® vinegar
  • ½ teaspoon of smoked paprika (optional)
  • 1 tablespoon of chopped marjoram or basil


Radish Strips for holding the tartar:

  • 1 large daikon radish or 1 large long turnip
  • 2 cl of sherry Pommery® vinegar
Imprimer la recette

Pollack tartare, daikon radish sheet with Espelette pepper Pommery® mustard, sherry Pommery® vinegar




  • Remove the bones from the fish fillet then remove the skin.
  • Cut into a tartare with a sharp knife and on a clean board.
  • Pour into a salad bowl then add a dash of sherry Pommery® vinegar, olive oil, Espelette pepper Pommery® mustard, smoked paprika and chopped herbs. Season well.
  • Wash and peel the large daikon radish.
  • Cut sections of 6 cm.
  • Cut these sections lengthwise into very thin slices using a mandolin.
  • Brush with Pommery® Sherry Vinegar with a brush.
  • Place the fish tartare in the marinated radish slices, then fold them over. Hold them there with mini clothespins.


Recipe imagined and produced by chef Frederic Le Guen-Geffroy

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