Tartare de Dorade (Sea Bream) à la Batard Langelier

One of the pleasures of being located only 50km from the French Atlantic Coast is the absolutely abundance of fresh seafood – fish, oysters, crustaceans, bivalves, mollusks – there is everything! And what grows together, goes together. For Batard Langelier, their refined Muscadets make the seafood sing, and accordingly vigneron Jérémie Batard has many recipes that he enjoys with his family.

This Sea Bream tartare is made with seasonal Clementine citrus, just now at its peak for the holidays, and the actual recipe has a brief “interlude” for an “oyster break”.

Ingredients :

  • Two fillets of fresh sea bream
  • Langoustines (shrimp can be substitute)
  • Black Radish
  • A small apple
  • Lime
  • Clementine
  • Shallot
  • Red onion
  • Bouquet of fresh basil
  • Olive oil
  • Pepper and salt (freshly ground)
  • Sesame seeds

Optional but essential :

  • 1 Dozen oysters
  • Fresh Baguette
  • Salted butter

Choose a nice sea bream from your fishmonger at the market, ask him to lift the fillets and remove the skin.

At home, cook the langoustines, shell (peel) them, reserve them aside.
Cut the Sea Bream fillets into small cubes, arrange them in a bowl.

Prepare your marinade: slice the basil and shallot very finely. Peel black radish, and slice into wafer-thin wheels. Cut the apple and slice the wedges into small sticks. Add this all to the fish with the juice of a lime and a generous dose of olive oil. Grind fresh salt and pepper to taste, mix it all together and keep in a cool place.

Make lime and clementine filets (as shown) and red onion pickles (slide red onions and cover with white wine vinegar and a teaspoon of sugar for a 1/2 hour).

***Oyster Break***

Now everything ready, you reward yourself with a dozen oysters while the tartare is marinating. Shuck open a small dozen oysters accompanied by a bottle of Didascalie, bread and salted butter and take your well deserved break.

Once this *Oyster Break* is finished…

Place a spoonful of your tartar on a plate, place a few pieces of the citrus filets, the red onion pickles, and a few small basil leaves on top. Sprinkle some sesame seeds and pour a drizzle of olive oil, add 2 or 3 langoustines on the side.

Open a Metaphor 2019, and it’s done.

A treat and surrounded by people you love… it’s: Whoua !!!

Keep smiling, because life is beautiful!

Happy Holidays to all!