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


  • 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


  • 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


  • 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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