Sea bass tartare, plankton mayonnaise and fish crackling
This recipe can be prepared with a cleaned, frozen sea bass billet or with any size of fish. It is perfect for making use of the tail or offcuts of fish.
For the crackling:
- Dry the sea bass skin and fry in strong oil.
- Finely chop the sea bass and dress with the tomato, spring onion, chives, mustard, salt and oil.
- Place the tartare on a plate, with a few dots of plankton mayonnaise, and finish with the picklegrass. Serve together with the sea bass crackling