IN THE RAW

from Around DB August 2023

by Around DB Magazine

UNTANGLING UK INHERITANCE TAX

Raw food, even in small amounts, has huge nutritional benefits for just about everyone. Try tartare two ways

Sea Bream Tartare With Asparagus

Serves 4

1tbsp extra virgin olive oil

½tsp white wine vinegar

2tsp wasabi paste

2tbsp lime juice, fresh

1 celery stick, diced

1 carrot, diced

400g sea bream fillet, diced fine

1 shallot, diced fine

½tbsp parsley, finely chopped

2tbsp creme fraiche

12 asparagus spears, cut diagonally

2tbsp natural yoghurt

1tbsp lemon juice

Whisk together the olive oil, vinegar, wasabi paste and lime juice in a bowl then set aside. Bring a small pan of salted water to the boil and cook the celery and carrot until al dente. Drain and set aside to cool. To make the tartare, place the fish in a cold bowl and season well. Add the shallot, parsley, cooked vegetables and crème fraiche. Add the wasabi and olive oil mixture, mix everything together and season to taste.

Blanch the asparagus in salted boiling water until tender, then plunge into iced water to stop the cooking process. Drain and set aside. Plate the tartar using a pastry ring, and place the asparagus and some additional wasabi on the side. Mix together the yoghurt and lemon juice and drizzle over to serve.

Steak Tartare

Serves 4

400g beef fillet, finely chopped

8 gherkins, finely chopped

4tsp capers, finely chopped

4 shallots, finely chopped

2tsp Dijon mustard

2tsp Tabasco sauce

2tsp Worcestershire sauce

4 free-range eggs

Place the chopped beef, gherkins, capers and shallots into a bowl and mix well. Add the mustard, Tabasco sauce and Worcestershire sauce. Mix again and season to taste.

Plate the tartar using a pastry ring. Make a small dent in the top of the tartare and top with a fresh egg yolk, then carefully remove the ring. Serve immediately with a green salad, toasted bread or fat chips.

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