Loup de mer-Tatar

Ingredients

• 400 g sea bass fillet
• Salt
• white pepper
• 4 tbsp Lemon juice
• 3 tbsp grape seed oil
• 1 stalk Celery
• 1 red bell pepper
• 1 yellow bell pepper
• 2 tbsp white balsamic vinegar
• a pinch sugar
• 4 tbsp olive oil
• 100 g Arugula
• 1 tsp lemon zest
• 4 slices crusty bread (for serving)

Instructions

1. 1.

   Preheat the oven to 250°C fan‑forced. Wash, pat dry and finely dice the sea bass fillet. Marinate with salt, pepper, lemon juice and grape seed oil, taste, cover and refrigerate.

2. 2.

   Clean, wash and finely dice the celery stalk. Blanch in salted water for 2 minutes, drain, shock in cold water, let drain and mix into the sea bass tartare. Wash, pat dry, halve the bell peppers, remove seeds and roast in the preheated oven until the skin blackens and blisters.

3. 3.

   Meanwhile whisk white balsamic vinegar with salt, sugar, pepper and olive oil to make a dressing. Remove the roasted peppers, cover with a damp kitchen towel, let rest briefly and peel off the skins. Slice the peppers into wide strips and brush with the balsamic dressing. Cover and set aside.

4. 4.

   Rinse, wash and spin dry the arugula. Arrange the pepper strips and arugula on plates, top with sea bass tartare, sprinkle with lemon zest and serve with crusty bread slices.