Wild Seabass Tartar Recipe

Prepare fish

Place the very fresh wild seabass fillet on a clean cutting board. Pat dry with paper towels. Using a very sharp chef's knife, trim any remaining connective tissue and dice the fish into uniform small cubes about 1/4-inch (6 mm). Keep the fish cold by placing it briefly in the refrigerator if your prep area gets warm.

Season fish and aromatics

Transfer the diced seabass to a medium mixing bowl. Add the fine sea salt, freshly ground black pepper, lemon zest, minced shallot, chopped capers, and finely diced cornichons. Gently fold to combine so the fish is evenly coated with these aromatics.

Make dressing

In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, Dijon mustard, light soy sauce, and the optional pinch of crushed red pepper or cayenne. Taste and adjust acidity or salt — the soy adds umami and salt, so add sparingly.

Combine and finish

Pour the dressing over the seasoned seabass and fold gently until just combined. Add the chopped dill and sliced chives and fold once more to incorporate. Cover the bowl lightly and chill in the refrigerator for 10–15 minutes to let flavors marry but do not let the acid 'cook' the fish for too long.

Adjust and hold

Taste and adjust seasoning with additional salt, pepper or lemon juice if needed. Keep the tartar chilled until ready to assemble and serve.

Prepare plate: arrange microgreens or mixed salad greens in small nests on chilled plates or a single serving platter. Place toasted baguette slices or crackers beside each portion.

Portion tartar: using a 2.5–3 inch round ring mold (optional) or two spoons, mound approximately 3 oz (about 1/4 of the recipe) of seabass tartar onto each plate on top of the greens or directly on the plate. If using a ring, press lightly and lift straight up for a neat presentation.

Garnish and finish: drizzle a scant teaspoon of extra-virgin olive oil over each tartar portion, sprinkle a few extra sliced chives and a small sprig of dill as garnish. Serve with extra lemon wedges on the side for brightening at the table.

Serve immediately: present the tartar chilled with toasted bread or crackers. If not serving right away, return to refrigerator and consume within 2 hours for best quality and safety.