A fresh and delicate tartar recipe with olive oil and black olives
2 skinless sea bream fillets (about 14 oz / 380 g total)
6 fresh basil leaves plus 2 for garnish
1 tablespoon O&CO olive oil France
juice of 1 lime
freshly ground pepper
4 tablespoons olive paste and lemon chutney
1 box OCO mini crostini with olive oil
2 short tumbler glasses or verrines.
Cut the fish fillet into ¼-inch cubes. Wash and coarsely chop the 6 basil leaves. In a mixing bowl, combine the fish with the basil olive oil, lime juice and chopped basil. Season with salt an pepper, and refrigerate for 5 minutes. Spread the olive & lemon chutney at the bottom of tumblers or verrines, reserving a heaping teaspoon for garnish. Spoon the sea bream tartare into the glasses and top with the reserved olive & lemon chutney. Garnish with a basil leaf. Serve chilled with warm mini crostini.