An excellent starter for a summer lunch
On the photo, at the back, you can see the olive oil “Huile des Orgues” Traditions, selected by our Chef for this delicate recipe.
Ingredients (4 people)
320 g. of Saint Pierre filets (raw)
4 Cl of olive oil “Huile des Orgues” from Ille sur Têt (Roussillon)
12 capers from Italy
20 black grape (variety Cardinal) and white grape (variety Muscat)
1 bunch of dill
20 g. of pine nuts
2 cs of mango vinegar
1 root of ginger
2 lime
1 orange
Fleur de sel
Preparation
Make a tartar with the St Pierre filet
In a bowl, add the fish, the grape cut in two (and with no seed), the dill, the grilled pine nuts, the ginger, the skin of the orange and lime, grated.
Add the olive oil “Huile des Orgues” and the mango vinegar.
Then, add the “Fleur de sel” and the capers
Tip
Prepare this starter 2 to 3 hours before to serve and let it wait in the fridge.
Smart idea
This recipe can be adapted to many different fishes, (Salmon, bream…) at different cost.
Wesley Durand, Toque Blanche, is the Chef of the restaurant “Le Cédrat”, Casino du Boulou
