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AIF.RU. SEA BASS TARTARE WITH TAHINI PASTE, TOMATOES AND ALMONDS

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Ingredients (1 portion)

  • Shallot – 10 gr
  • Parsley – 1 gr
  • Mint – 1 gr
  • Lemon fresh – 5 gr
  • Baked eggplants – 20 gr
  • Chili pepper – 1 gr
  • Radish – 3 gr
  • Tomato – 30 gr
  • Sea bass fillet – 60 gr
  • Tahini sauce with almond – 40 gr

Tahini sauce with almond:

  • Toasted almond – 2 gr
  • Sesame seeds – 4 gr
  • Olive oil – 10 gr
  • Water – 0,5 gr
  • Lemon fresh – 0,5 gr

Cooking method

Author – Nofar Zohar, concept-chef at Moroccan restaurant Nofar. Specially for summer Moscow Restaurant Week 2017.

  1. For the sauce: grind toasted almond, add olive oil, sesame seeds, water and lemon fresh. Mix everything in blender until you receive a clear paste.
  2. Cut into cubes baked eggplants, sea bass fillet, tomatoes and onion. Mix them together.
  3. Serving: lay out tahini sauce on a plate. Put sea bass fillet with vegetables atop. After that add lemon fresh, parsley and mint. Mix everything together. Decorate with radish and circles of chili pepper.