We all dream of cool raw tartares to savor without putting on any weight this Summer. Our gourmet and ultra light plate ? A raw sea bass with its espuma of Wasabi !
Preparation : 15 min
For 4 persons
In a siphon, pour the Sirops à Idées Moulin de Valbonne Wasabi taste and the cold liquid fresh cream, then close it up.
Cap the gas cartridge and shake. Before serving, put in the icebox for 2 h minimum so that the preparation and the siphon are at same temperature.
Cut the raw bass in regular small cubes with a large sharp knife. Set them aside in a recipient. Chisel the bouquet of coriander, add to the cut up bass.
Season with salt, oil, shallots, ginger, star anise, lemon juice, small spring leeks, add the diced cucumber and the slivers of radish, delicately mix all together.
To serve, set up a circle in a plate, fill with tartare. Pull up the circles and pour some d’Espuma with Sirops à Idées goût Wasabi on each bass tartare.
Each plate should be presented this way.
Also discover the red tuna tartare of the restaurant Le Drugstone and the fresh raw mango-salmon.