Foodservice / Recipes

The best Fish Tartar recipe with avocado for fish lovers

Written by Cédric Bourassin

Lecturer in Practical Arts & Head Chef in the Berceau Des Sens (BDS) - EHL Lausanne

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From starred restaurant tables to embassies, the chef of the Berceau des Sens, Cédric Bourassin, has acquired unique expertise that he shares with students and clients in our Michelin Star gastronomic restaurant.

Today we share one of these recipes published on the Gault & Millau website:

Picture & content: Gault & Millau

Fish Tartar with avocado

Ingredients

200g avocado puree
Salt, pepper
Lemon juice
30g Pepquino gherkins
120g cucumbers
4 egg yolks
½ litre of grapeseed oil
Herbs: dill, chervil, tarragon, chives, parsley, chopped capers, salt, pepper
500g seabream
1 potato
Salt, saffron and cayenne pepper
Garlic
Olive oil
Red wine vinegar
Red Port
Sugar
Pink grapefruit
Edible flower petals and small salad leaves such as purslane and/or red and green Mizuna

For the 'rouille' rust sauce

1 floury potato (e.g. Bintje)
4 cloves of garlic
25cl olive oil
1 dash of lemon juice
Cayenne pepper
1g saffron
Fine salt

Instructions

Preparation

Mix the avocado with the lemon juice, (it is advisable to quickly fry the avocado in olive oil to fix its green color before blending).
Cut the pepquino into quarters and set aside in a cool place.
Cut the cucumber in slices with a Japanese mandolin and salt them to drain them. Keep in a cool place.

Tartar sauce

Make a mayonnaise with the 4 egg yolks and ½ litre of grapeseed oil.
Add the herbs: dill, chervil, tarragon, chives, parsley, chopped capers, salt & pepper.
Set aside in a cool place

Fish and potato

Knife the seabream into small chunks and season with the tartar sauce.
Make the rust sauce with the indicated ingredients.
Cook the potato, skin on, in salted water.
Peel the potato while it is still warm and crush it finely with a fork, adding salt, saffron and a touch of cayenne pepper.
Add the very finely chopped or crushed garlic and a dash of lemon juice.
Stir in olive oil very gradually, stirring constantly as with mayonnaise, and leave to cool.
Place the tartar on top of the mashed potato as in the picture.

Decoration

Take the red wine vinegar, add 1/3 of its weight in red Port and 20% sugar, and reduce it to the consistency of a syrup.
Dot the red wine vinegar syrup, mayonnaise and avocado mixtures around the plate.
Cut the grapefruit segments and place on top of the fish.
Decorate the plate with all the ingredients and then add the flower petals and salad leaves.