BRINED SEA BASS WITH BEETROOT TARTARE
This recipe can be prepared with a cleaned, frozen sea bass fillet or any fish above 1.5 kg in size.
- Mix the salt and sugar with the other ingredients. Cover the sea bass fillet well and leave in the refrigerator for 18 to 24 hours, depending on its thickness. When the time is up, rinse in cold water and dry.
- For the tartare, finely chop the ingredients, mix, and dress with the salt and oil.
- Cut the sea bass into thin slices.
- Place the beetroot tartare alongside the slices, and finish with a few fennel shoots and olive oil.