Gourmet Alsace > Gastronomy and Alsatian recipes > Recipes by Alsatian Chefs
Recipe suggested by Michel Husser
Sea bream tartare with Chardonnay vinegar, garnish à la Maatjes
Serves 10 :
400 g sea bream fillet
3 cl Chardonnay vinegar (white balsamic)
1 cl olive oil
150 g various lettuces
3 small jacket potatoes
100 g chopped onions
100 g chopped pickled gherkins
100 g diced apple
20 g chopped parsley, chives, chervil
1.5 g horseradish
1 lemon
1 dl fresh single cream
1 whole apple
Preparation
Mix the cream with the lemon juice and horseradish and season with salt.
Add the onions, gherkins, apple and herbs.
Cut the potatoes into slices.
Cut the sea bream into small cubes, season it with salt, pepper, olive oil and Chardonnay vinegar.
Garnish the outside of the plates with lettuce leaves and place the potatoes in the centre.
With a round mould, arrange the cream garnish on the potatoes and add the sea bream tartare.
Garnish the tartare with cardomine and apple julienne.
Season the lettuce with the rest of the cream and serve with a slice of toast rubbed with garlic.
Informations :
Restaurant Le Cerf
30
Rue du Général de Gaulle
67520 Marlenheim
Tél : +33 3 88 87 73 73
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