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Seabream Tartare with Tomato, Cucumber and Wasabi
Sea bream is a lovely fish to serve in its raw state. It has a gentle flavour but good meaty flesh that works perfectly with a little kick of wasabi to stop it being bland. Of course, we like to recommend our own wines with our own cooking and the Nutbourne Blush – delicate, sherbetty and very fresh – would be a delicious pairing.
Ingredients
Serves 4
350g Sea Bream Fillet
1 Lime, zest and juice
Sea salt
½ small fresh Chilli
2 firm but ripe Tomatoes
½ Cucumber
2 Spring Onions
1 slice Sourdough Bread
or 2 tbsp Breadcrumbs
2 Coriander sprigs, shredded
1 tbsp Rapeseed Oil
Salt and pepper
2 tsp Wasabi Paste
1 tbsp plain Yoghurt
Method
Skin the bream fillets (or ask your fishmonger to do so). Finely dice the fish with a sharp knife. Put it in a bowl with the lime, salt and chilli. Leave to marinate in the fridge for about an hour.
Cut the tomato into small cubes, discarding the seeds. Cut the cucumber, spring onion and bread into similar sized pieces. Mix these together in a bowl and gently stir in the coriander, oil and seasoning.
Use an 8cm cooking ring to build small towers on individual serving plates. To do this, place the ring in the middle of the plate, spoon in an even layer of the tomato mixture, then spoon the diced bream on top. Press down gently with your fingers, then carefully twist the ring and lift it off.
Mix the wasabi with the yoghurt. Fill a small piping bag with the mixture and pipe a few dots on to the top of each portion.
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This recipe is from An English Vineyard Cookbook, by the Gladwin Family.
Each month includes a seasonal salad and features locally grown ingredients, stunning images and artwork, together with wine recommendations, foraging advice and a rare insight into a year behind the scenes at a family run vineyard.
The cookbook will be released in June and copies signed by Peter Gladwin are exclusively available direct from Nutbourne.
All proceeds will go to the City Harvest charity.
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