Jul 15, 2019

Sea Bass & Scallop Tartare



Skin fish; remove all bones. Grind fish and scallops through a fine plate. Dice cornichons, capers, green peppercorns, and anchovy fillets fine. Add parsley. Combine oil, brandy, cayenne, and egg yolks and mix with fish. Season. Serve with croutons and fresh butter.

Written by Top-Best.com