Sea bream and chorizo tartare with fennel and apple salad Recipe

Sea bream and chorizo tartare with fennel and apple salad Recipe

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

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(17 votes) 4.1/5

Les ingrédients

Pour people
  • 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)



    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.


    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.

Chef's tip

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

Your comments