Cabillaud tartare recettes vb 2015COD TARTARE

Alliance food - wine:

The rosé wine DOMAINE LES GRÈS AOP Côtes de Provence goes well with cod tartare.

Preparation - 40 minutes. For two (2) servings: one or more cod fillets weighing approximately 200g, 4 tablespoons of olive oil, 4 tablespoons of lemon juice, fresh parsley or mixed provencal herbs, salt, pepper.

In a mixing bowl, combine 4 tablespoons of olive oil and 4 tablespoons of lemon juice. According to taste, add chopped parsley or herbs de Provence to complete the marinade sauce.

Clean cod fillets under cold water and gently dry the fish with paper towels. Cut the fish fillets into small cubes and place in a bowl with the marinade. Put the bowl in the refrigerator to chill for about 30 minutes.

Serve tartare on plates, salt and pepper at the moment of serving.

Cod tartare can be garnished with pickled red peppers, salad and carrot puree.