Tartare de Merlu exotique


Chef .... notably showed me (once again ^^) how to remove the skin from a fish fillet... I understood the technique well, in theory, but I still manage like crazy lol Fortunately I have a nice fishmonger who does this for me ^^ Don't hesitate to ask your fishmonger to lift the fillets or remove the skin ;)

Our challenge for the day was to cook a hake fillet and as we only had 30 minutes and the fish was nice and fresh, I immediately came up with the idea of tartare. The basket of ingredients provided was full of exotic fruits and as I had just returned from Mauritius, it was an exotic tartare that stood out with a touch of curry to spice it up! The mixture is very fresh, the fish is soft and a touch of crunch is brought by the pomegranate.

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