Mediterranean Seabass tartar with Dakhla oyster & Attilius caviar

INGREDIËNTEN

Recipe serves 1
Seabass 400gr
Lemon juice 35gr
Gr olive oil 25
Shallot 15gr
Pcs oyster 3
Royal Siberian Caviar 80gr
Oyster sauce:
Fresh free range organic eggs 2
Table oil 250gr
Fresh oysters 6
Water 50gr
Garnish:
Watermelon
Lime powder
Gold leave

METHODE

Seabass Tartar:

1.Remove the skin of the seabass, cut the flesh into strips then dice. Place into a bowl seasons with lemon juice, olive oil, chopped shallot, chopped dill, chopped oyster, salt, mix together and refrigerate.

Oyster sauce:

2.Cook the eggs for 6min, then mix the eggs with a little water in order to emulsify the mass, add the oil and the oyster, sieve, refrigerated and reserved into squeezing bottle.

Dressing:

3.Dress the seabass tartare into the ring, add on top the caviar then add around the oyster sauce and the watermelon Decorated with gold leave , lime powder.

Chef Thiery Papillier

Thierry Papillier was born in Brittany France training at Le Nôtre’s School and Alain Ducasse formation centres earning a certificate in chocolate, before accepting a position at Relais & Chateaux hotel on the Normandy coast that was to be the first of five Michelin-starred restaurants that employed him over six years in France – all before he turned 25.

Since then Thierry has developed an illustrious career in leading hotels around the world ranging from the Four Seasons Hotel Casablanca; Four Seasons Resort Mauritius ; Four Seasons Hotel Cairo; First Arabian Hotel and Resort Company, Cairo; Hotel Nile Hilton; as well as various restaurants in France.

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