Sea bream tartare

By 30 April 2019 December 13th, 2019 No Comments

Sea bream tartare

With tarragon pesto, kombu marmalade and Kalamansi lemon sorbet

by Alexandros Tsiotinis


For the tarragon pesto:

100g tarragon leaves
8g ice
8g almonds
80g olive oil
Lemon juice

For the Kalamansi sorbet:

290g water
115g glucose
170g sugar
6g super Neutrose
385g Kalamansi puree
Zest of 2 lemons

For the tartare:

100g sea bream
Bergamot oil
Piment d’espellete

For the kombu confit:

500g water
250g kombu (left to wet for 24 hours)
200g sugar
60g lemon juice

For the tarragon pesto:
We put all the ingredients into the thermomixer until the mix becomes homogeneous.
For the Kalamansi sorbet:
We boil all the ingredients except from the Kalamansi and leave it overnight in fridge. The next day we add the puree and homogenize with a beamer. We share it into pacojet bowls and leave them for a night.
For kombu confit:
We cook at low heat for about an hour until it starts thickening.