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Tartare of Sea Bass, hand chopped, with aromatic herbs
with the Cognac VS Frapin de Luxe, served frozen


By Chef Thierry Verrat   
Website : Thierry Verrat

La Ribaudière
 
 
Makes 8 servings
- 800 gr line caught Sea Bass fillets


- 5cl olive oil


- 16 stoned black olives


- 1 small bunch of chives


- 1 small bunch of fresh coriander


- 1 small bunch of chervil


- 1 small bunch of basil


- salt & pepper


- Juice of one lemon
 


Cut the fillets of Sea Bass into small dice – 3mm by 3mm with a sharp knife. Mince all the fresh herbs together. Crush the olives with the blade of the knife.


Mix the Sea Bass with the minced fresh herbs, the crushed olives and the olive oil. Season with salt, pepper and lemon juice. Marinate for 2 hours and serve well chilled




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