A bowl of orange sauce with stonebass sitting inside topped with caviar and cress

Stonebass tartare

Name: Stonebass tartare
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Ingredients: 750g cherry tomatoes halved; 80g cucumber peeled; 80g red pepper chopped; 10g garlic peeled; ¼ red chilli stem removed; 15g tomato purée; ½ lemon juiced; 25ml sherry vinegar; 100ml olive oil; 10ml tarragon oil plus 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 roe to serve; 175g habanero chillies deseeded and chopped; 125g red chillies deseeded and chopped; 20g dried nora chillies rehydrated in warm water, stems removed and deseeded, roughly chopped; 135g green tomatoes chopped; 10g garlic peeled; 45g tomato purée; 50g caster sugar; 25ml sherry vinegar; 20ml fresh orange juice; 15g flat-leaf parsley; 200g skinless, boneless, stonebass finely 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 lemon juiced

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A little effort

Prep: 1 hr and 30 mins

Cook: 30 mins

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Make this beautifully vibrant dish at home, courtesy of Penelope's, an Israeli-Spanish fusion restaurant at the Amano hotel in Covent Garden

Gluten free

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Try this stonebass tartare recipe then check out our salmon tartare and more starter recipes.

Ingredients

Nutrition

750g cherry tomatoes

halved
80g cucumber

peeled
80g red pepper

chopped
10g garlic

peeled
¼ red chilli

stem removed
15g tomato purée
½ lemon

juiced
25ml sherry vinegar
100ml olive oil
10ml tarragon oil

plus 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 roe

to serve

Charif (hot sauce)

175g habanero chillies

deseeded and chopped
125g red chillies

deseeded and chopped
20g dried nora chillies

rehydrated in warm water, stems removed and deseeded, roughly chopped
135g green tomatoes

chopped
10g garlic

peeled
45g tomato purée
50g caster sugar
25ml sherry vinegar
20ml fresh orange juice
15g flat-leaf parsley

Stonebass

200g skinless, boneless, stonebass

finely 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 lemon

juiced

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.

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