• 25min
  • 0min
  • Intermediate
  • 3 Servings
1 vote


Preparing the sea bass
  • 10 g ginger root
  • 10 chive stems
  • 10 coriander stems
  • 1 shallot
  • Salt and pepper
  • 300 g fresh bar fillet
  • 1 tablespoon of olive oil
  • 1 lime wedge
Preparing the apples
  • 3 Pink Lady® apples


Preparing the sea bass
  1. Cut the fish into small cubes (1/2 cm) and put them in a small bowl.
  2. Finely chop the chives and coriander, peel and grate the ginger, peel the shallot and chop finely. Add to the bowl.
  3. Pour in the olive oil and squeeze in the lime juice. Season to taste. Stir well and keep the salad bowl cool while you take care of the apples.
Preparing the apples
  1. Cut the top off your apples and hollow them out them.
  2. Cut the tops into fan shapes
  3. Finely dice the flesh scooped out of the apple, and add it to the sea bass tartare. Mix well.
  4. Fill the apples with the mixture and finish decorating with the fan tops.

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