L'atelier des Chefs cooking classes - Sea Bream And Chorizo Tartare With Fennel And Apple Salad

Sea bream and chorizo tartare with fennel and apple salad

Tartare of sea bream with chorizo, red onion, chives and lemon juice served with a crisp fennel and apple salad.

Recipe rating: (10 votes)

Preparation time
Cooking time
Rest time

Ingredients (To serve 6)

Part one of the recipe

  • Sea bream fillet(s) 140g 6 whole
  • Chorizo 200 g
  • Red onion(s) 1 whole
  • Chive(s) 0.5 bunch
  • Olive oil 30 ml
  • Piment d'Espelette 6 pinch(es)
  • Fleur de sel 6 pinch(es)
  • Lemon(s) 2 whole

Part two of the recipe

  • Fennel 2 whole
  • Granny Smith apple(s) 2 whole
  • Lime(s) 2 whole
  • Olive oil 30 ml
  • Fine salt 3 pinch(es)

Chef's tip

"Try replacing the lemon juice in the tartare with grapefruit juice to vary the flavour of this sea bream recipe."


For the sea bream tartare

Remove the skin and all of the pin bones from the fillets of sea bream. Cut the sea bream into small dice.
Juice the lemons. Peel and finely dice the red onions. Chop the chives. Cut the chorizo into small dice.
Mix together the sea bream, red onion, chorizo, chives and lemon juice. Season with piment d'Espelette, fleur de sel and olive oil and then chill.

For the garnish

Wash the apples and the fennel bulbs. Use a mandolin to finely slice the fennel. Cut the apple in half, remove the core and then cut into thin strips.
Mix the apple and fennel together and then add olive oil, a pinch of salt and the zest and juice of 2 limes.

To serve: use stainless steel serving rings to plate the sea bream tartare and top with the fennel and apple salad to serve.

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