Sea Bass Tartare

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Sea Bass Tartare
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Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
349
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie349 cal.(17 %)
Protein23 g(23 %)
Fat19 g(16 %)
Carbohydrates21 g(14 %)
Sugar added1 g(4 %)
Roughage3.7 g(12 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.2 μg(1 %)
Vitamin E7.8 mg(65 %)
Vitamin K103.6 μg(173 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin7 mg(58 %)
Vitamin B₆0.5 mg(36 %)
Folate87 μg(29 %)
Pantothenic acid0.7 mg(12 %)
Biotin8.3 μg(18 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C139 mg(146 %)
Potassium695 mg(17 %)
Calcium174 mg(17 %)
Magnesium57 mg(19 %)
Iron1.5 mg(10 %)
Iodine8 μg(4 %)
Zinc1.1 mg(14 %)
Saturated fatty acids2.5 g
Uric acid162 mg
Cholesterol72 mg
Complete sugar6 g

Ingredients

for
4
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)
How healthy are the main ingredients?
ArugulaCeleryolive oilgrapeseed oilsugarsalt

Preparation steps

1.

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.

2.

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.