Bass tartare, bouquet of turnip hearts with coulis hearts

  • October 2017

For the festive season, present your guests with a fresh bouquet!

Ingredients – 4 servings

Instructions

  1. Cut the bass into big cubes, then toss with the juice of a lemon and the olive oil.
    Season with salt and pepper.
  2. Use a mandoline to make thin slices of turnip and radish.
    Make flowers with a slice of turnip and a slice of radish.
  3. Make the jelly.
    To do this, heat the water, sugar, soy sauce, vinegar, juice of a lemon and the grapefuit juice in a saucepan.
    Add the gelatine and allow to cool in a bowl until it has set.

Plating

  • Using a spoon, fill the base of a ring mould with the jelly.
    Add the bass and arrange the petals on top to create a bouquet.
    Drop basil coulis and red pepper and rosemary coulis into the centre of the flowers, alternating as you go.

 

Bon appétit !