Fava beans puree with sea bass tartare

Fava beans puree with sea bass tartare

Method

  • Remove the skin from the sea bass, cut the flesh into strips and then dice them. Place them into a bowl with the juice from the lime and the lemon, the chopped dill, salt and pepper, mix and cook for 20 minutes.
  • Serve the fava beans puree with a spoon or with a pastry bag and place next to it the fish tartare (use a round cutter for a more impressive result).
  • Garnish the tartare with fresh dill, drill olive oil on the fava beans puree and sprinkle with ground pepper for more color.
  • Time 35'
  • Ingredients 11
  • Portions 2

Ingredients

  • 200 g. Fava Beans Puree Palirria
  • 150 g. sea bass fillet
  • 1 spring onion (only the white part)
  • 5 sprigs of dill
  • 2 cherry tomatoes (1 red & 1 yellow for color)
  • ½ squeezed fresh lemon
  • 1 squeezed fresh lime
  • Α pinch of oregano
  • Salt & pepper
  • 4-5 grains red pepper
  • 2 tbsp. olive oil