Ingredients

500g Seabass

200g Taramasalata

50g Verbena Harissa paste

4 no Baby Gem Lettuce

Beldi Lemons

50g Pitted Nocellera olives

1 Yellow courgette

Half cucumber

1 Lemon juice & zest

Seaweed & cucumber powder

50g Thick Yoghurt

Ingredients

500g Seabass

200g Taramasalata

50g Verbena Harissa paste

4 no Baby Gem Lettuce

Beldi Lemons

50g Pitted Nocellera olives

1 Yellow courgette

Half cucumber

1 Lemon juice & zest

Seaweed & cucumber powder

50g Thick Yoghurt

1

Skin the seabass trying not to get too
close to blood line, then dice the seabass
to 1cm by 1cm. Once diced put into a
mixing bowl over ice add in the Verbena
Harissa paste, lemon & seasoning. Leave
to marinade for 10 minutes..

2

The next stage will be to dice the
courgette, olives, cucumber & Beldi
Lemons the same size as the seabass.
With the cucumber cut into quarters
then deseed using a knife then dice.
Once everything is chopped mix with the
seabass & bind in the yoghurt.

3

Chop the bottom of baby gem then wash,
trim them with scissors so there easy to
pick up & eat with your hands.

4

Lay the baby gem cups out, put a spoon
of taramasalata in the cup then top with
a spoon of seabass tartare mix & sprinkle
with seaweed powder then serve.

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