Sea Bream tartare with coastal herbs
- Serves: 4
- Cooks in: 15 mins
- Difficulty: Easy
Ingredients
1 whole sea bream filleted, pin boned, skinless
4 tops of rock samphire
8 medium size sea aster leaves
½ lemon for juice
50 ml of olive oil
1 chili
Sea salt
Method
Cut the bream fillets in strips of 0.5cm thick, then cut them in small cubes. Wash both costal herbs and spin dry them, chop finely with a sharp knife so they don’t oxidize.
Remove the seeds from the chilli and chop finely too.
In a bowl combine the fish, the chopped herbs, half of the lemon squeezed and the olive oil, season with a pinch of salt and stir all.
Serve on a plate