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Le Chaudron recipe
Tartare de daurade citron vert
Sea bream tartare with lime
⏱ 20 minServes 4Medium160 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)very fresh sea bream fillets
2limes, zested and juiced
1shallot, finely chopped
2 tbspolive oil
1bunch of cilantro, chopped
1 pinchEspelette pepper
- 400 g (14 oz) very fresh sea bream fillets
- 2 limes, zested and juiced
- 1 shallot, finely chopped
- 2 tbsp olive oil
- 1 bunch of cilantro, chopped
- 1 pinch Espelette pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make sure the sea bream fillets are perfectly fresh, then cut them with a knife into small, neat, even dice.
- Put the diced fish in the bowl and pour the lime juice over it to firm it slightly.
- Gently stir in the chopped shallot, olive oil and lime zest.
- Season with salt and Espelette pepper, then add the chopped cilantro for freshness.
- Chill the tartare for just 15 minutes, so the fish stays translucent without “cooking” in the lime.
- Shape the tartare in rings on the plates and serve well chilled with a crisp salad.
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