Sea bass tartare with lime, baby spinach salad with ginger and olive oil from Nice PDO
Ingredients
For
6
personnes
- 6 sea bass fillets
- 3 limes
- 3g fresh ginger
- 2 shallots
- 10 cl of olive oil from Nice PDO
- 3 pinches of fine salt
- 6 turns of the pepper mill
For the filling:
- 100g of baby spinach leaves
- 3g fresh ginger
- 1 tbsp honey
- 10 cl of olive oil from Nice PDO
- 6 sun-dried tomatoes
- 3 pinches of fine salt
- 3 turns of the pepper mill
- Hazelnuts
Tip
Why not try Nyons olive oil (PDO), which is also a member of the ‘subtle flavour’ range?
Instructions
For the sea bass tartare:
Remove the bones from the sea bass fillets and peel off the skin, then dice the flesh into small cubes.
- Zest the limes.
- Peel and finely chop the shallots.
- Peel and grate the ginger.
- In a mixing bowl, mix all the ingredients together. Stir in the PDO olive oil from Nice, season to taste, then set aside in the fridge.
For the filling:
- Peel the ginger and chop it finely.
- Wash the spinach shoots and set them aside in the fridge.
- Toast the hazelnuts for a few minutes in a dry frying pan, then roughly chop them.
- Cut the sun-dried tomatoes into strips.
- Squeeze the limes that were zested in the first part of the recipe.
- Mix the lime juice with the honey, ginger, salt and pepper, then add the PDO olive oil from Nice.
- Arrange the tartare on the plate, followed by the baby spinach leaves, the sun-dried tomatoes and the crushed hazelnuts, then pour the vinaigrette over the top.
Tip
Why not try Nyons olive oil (PDO), which is also a member of the ‘subtle flavour’ range?
We recommend...
For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.
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