Recipe: Tartare of sea bass and Zeeland oysters

Recipe by Raymond de Jonge. He is the head cook and owner of the Gecroonde Liefde in Vlissingen. This appetiser dish is relatively easy to prepare, but it’s best to have a bit of experience in cooking. The dish combines briny Zeeland flavours with fresh local produce.

Ingredients

  • 400 grams sea bass fillet
  • 3 flat Zeeland oysters
  • 1 avocado
  • 1 lime
  • 1 tablespoon crème fraîche
  • 1 shallot
  • shiso purple
  • cucumber
  • mirin
  • coriander leaves
  • 100 grams Zeeland shrimps
  • 250 grams oyster liquid
  • 3 grams agar agar
  • 0.5 grams gelatine

Preparation

Cut the skin off the sea bass fillet and chop up the fish very finely. Open the oysters and reserve their liquid. Chop the oyster up very finely and stir it together with the chopped fish fillet (=tartare).

Chop the shallow very finely, and then do the same with the coriander. Add, according to taste, to the tartare. Round off with some grated lime peel – from a well-scrubbed lime. Add pepper, according to taste.

To make the oyster jelly, quickly bring the oyster liquid to the boil with the agar agar. Remove from the heat. Add the gelatine, let it cool and pour onto a flat plate. Put the plate in the fridge for it to set.

Clean the avocado, cut into small pieces, add the crème fraîche and the lime juice. In a blender, blend to a smooth paste. Add pepper and salt, as desired.

Put the paste in a piping bag, and store this in the fridge.
Peel the cucumber, and slice thin lengths with a cheese slicer. Marinate in the mirin. Later, roll these up tightly into 12 rolls.

 

Presentation

Use a cookie cutter to cut out 12 round shapes from the jelly. Using two spoons, make equal-size quenelle portions of the tartare and divide between four plates. Divide the shrimps over them. On each plate, make some peaks of the avocado cream, and place three of the cucumber rolls. Distribute the jelly rounds fairly over the plates, and garnish with some stalks of shiso purple.

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