Wild sea bass tartare with oysters and caviar
A refined recipe for your festive menu: a wild bar tartare with oysters and caviar ... The Prunier house was the first to start producing and distributing French caviar in the 1920s, thanks to the visionary intuition of its owner Émile Prunier.
- 6 Tarbouriech Special Oyster No. 1 (1 piece per person)
- 1 fillet of 200 to 250 g Bar
- 50 g Fresh cream
- 1/2 Lemon (the juice)
- 1 C. soup Chive
- 1 Shallot
- 1/2 c. coffee Horseradish
- 50 g Salt and pepper from the mill
- Caviar Prunier Tradition
- Start this oyster and caviar bar tartare recipe by opening the oysters. Peel them apart and separate them from the shells. Wash the shells and let them dry.
- Cut the bar fillet into very small pieces. Place them in a large bowl on ice. Drain the oysters (reserve the juice) and chop them roughly. Add oysters, lemon juice, reserved oyster juice, horseradish and chopped shallot to the tartare.
- Season with salt and pepper from the mill, then add the cream and finely chopped chives. Mix well. Put a little tartar in each oyster shell. Optional: top off a quenelle of caviar.
- Place the oysters on a plate on a bed of crushed ice or a handful of coarse salt to stabilize them.