Sea Bass Tartare
Nutritional values
(Percentage of daily recommendation)
| Calorie | 349 cal. | (17 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 103.6 μg | (173 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 139 mg | (146 %) | ||
| Potassium | 695 mg | (17 %) | ||
| Calcium | 174 mg | (17 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 162 mg | |||
| Cholesterol | 72 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 400 grams Sea bass fillet
- salt
- white peppers
- 4 Tbsps lemon juice
- 3 Tbsps grapeseed oil
- 1 stalk Celery
- 1 red Bell pepper
- 1 yellow Bell pepper
- 2 Tbsps white balsamic vinegar
- 1 pinch sugar
- 4 Tbsps olive oil
- 100 grams Arugula
- 1 generous pinch Lemon peel
- 4 slices Flatbread (for serving)
Preparation steps
Preheat the oven to 250°C (approximately 485°F). Rinse the sea bass, pat dry, and finely dice. Add the lemon juice and grapeseed oil, then season to taste with salt and white pepper. Cover and refrigerate so the fish can marinate. Rinse, trim, and finely dice the celery. Blanch in boiling salted water for 2 minutes, then drain and mix with the sea bass tartare. Rinse and dry the peppers. Halve, remove the seeds, and roast in the oven until the skin is black and blistered.
Mix the balsamic vinegar and oil. Season to taste with salt, pepper, and sugar. Remove the peppers from the oven, cover with a kitchen towel, and let rest. Peel the peppers, julienne, and brush with the balsamic marinade. Cover the peppers, and let infuse briefly. Rinse and dry the arugula. Divide the peppers and arugula on plates, top with the sea bass tartare, sprinkle with the lemon zest, and serve with the flatbread.
