New potatoes and tarragon
Try this vibrant side dish with golden roasted spuds, crunchy radishes, peppery rocket and baby spinach from 26 Grains in Covent Garden
Stonebass tartare
- Preparation and cooking time
- Prep:
- Cook:
- A little effort
Skip to ingredients
- 750g cherry tomatoeshalved
- 80g cucumberpeeled
- 80g red pepperchopped
- 10g garlicpeeled
- ¼ red chillistem removed
- 15g tomato purée
- ½ lemonjuiced
- 25ml sherry vinegar
- 100ml olive oil
- 10ml tarragon oilplus extra for drizzling (make it by blitzing 20g tarragon with 80ml neutral oil, then strain through a square of muslin)
- micro leaves or cress and caviar or fish roeto serve
Charif (hot sauce)
- 175g habanero chilliesdeseeded and chopped
- 125g red chilliesdeseeded and chopped
- 20g dried nora chilliesrehydrated in warm water, stems removed and deseeded, roughly chopped
- 135g green tomatoeschopped
- 10g garlicpeeled
- 45g tomato purée
- 50g caster sugar
- 25ml sherry vinegar
- 20ml fresh orange juice
- 15g flat-leaf parsley
Stonebass
- 200g skinless, boneless, stonebassfinely chopped
- 1 ½ tsp harissa oil(you can use the oil on the surface of a jar of harissa or blend harissa with oil)
- 1 lemonjuiced
Nutrition: per serving
- kcal257
- fat19g
- saturates2.7g
- carbs11.6g
- sugars11.2g
- fibre2g
- protein8.9g
- salt0.7g
Method
step 1
To make the charif, fry all of the chillies, the tomatoes and garlic in a pan over a medium heat for 15 mins until soft. Add the tomato purée and sugar, and cook for 15 mins more until you have a thick paste. Stir in the vinegar, orange juice and parsley, then remove from the heat and blitz using a hand blender (or do this in a food processor) until smooth. Cool, then chill until ready to serve.
step 2
Tip the tomatoes, cucumber, pepper, garlic, chilli, tomato purée, lemon juice, vinegar, olive oil, tarragon oil and 1/2 tbsp of sugar into a large blender, and blitz until very smooth. Strain, then chill until ready to serve.
step 3
Mix the stonebass with the harissa oil. When ready to serve, dress the stonebass in some of the lemon juice and salt, then spoon four small piles of the fish each into six shallow bowls. Ladle in the gazpacho, then dot over the charif, garnish with the cress and some caviar, and drizzle with tarragon oil.
