15 minutes
Easy
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- For the vanilla vinaigrette
-
Lemon juice
1 -
Vanilla pod
0.5 -
White balsamic vinegar
1 C. soup -
Olive oil
15 cl
-
1
Split and scrape the seeds from the vanilla bean. Pour lemon juice, white balsamic vinegar, olive oil into a bowl, add vanilla mass and mix. Add some fleur de sel.
-
2
Cut the sea cucumber into small cubes. Cut the tomatoes into quarters. Peel and cut the mango into 1/2 cm cubes.
-
3
Mix the bream and mango cubes, shallots, tomatoes and the vanilla vinaigrette.
-
4
In soup plates, place the cookie cutters and then the sea bream-mango-tomato mixture. Remove cookie cutters. Pour 1 tablespoon of vanilla vinaigrette and some Espelette pepper. Garnish with a few coriander leaves.
Tips
For this recipe for sea bream tartar with vanilla and mango from Cyril Lignac, you can count on 15 minutes of preparation. To learn more about the food in this recipe, head over to our food guide here.
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