Sea Bream Tartare

With Mushroom Dashi, Egg Yolk & Crispy Onions. A savoury, textured dish that will delight your dinner guests.

Ingredients for 4
400g bream 
1 Red Chilli, diced
2 Spring Onions, thinly sliced
4 small Egg Yolks 
Crispy Onion Flakes
Sesame Oil

For the mushroom dashi 
30g Dried Mushrooms
200ml of Hot Water 
40ml of Stemmed Ginger Syrup (use the ginger itself in a cake or pudding!)
50ml Dark Soy Sauce 
50ml of Ponzo 
20ml Lime Juice 

Method

• To make the dashi,

• Put the dried mushrooms into a mixing bowl, bring the water to the boil, pour over.

• Leave to cool, then scoop out and finely chop the mushrooms. Return these to the liquid.

• Mix in all the other ingredients to complete the dashi. 

• Skin then finely chop the bream. Add the chilli, spring onion and a little of the dashi. Mix together

• Now divide the fish into 4 equal amounts, press into individual ramekins or rings and place a portion in the centre of a cold bowl. 

• Make a small well in the middle of the fish so the egg yolk sits in the centre, sprinkle with crispy onions, and finish with a little more dashi and a few drops of sesame oil.