Starter | Serves 4
Ingredients:
• 4 Granny Smith green apples from Alcobaça (size 70/75);
• 200g of fresh sea bass fillet, cleaned (from a 500g sea bass);
• 5g fleur de sel;
• 12 sprigs of samphire;
• 20ml cider vinegar;
• 1 lime;
• 5g fresh coriander microgreens;
• 40ml extra virgin olive oil;
• 50g red onion;
• 1 clove of garlic;
• Coarse salt or crushed ice (to support the apple when plating);
• Thin slices of homemade toast;
Preparation:
1. Start by washing the apples and slicing off the top. Using a cylindrical cutter, hollow out the apple carefully, keeping the base intact. Set the hollowed apples aside for plating, placing them in cold water with a splash of lemon juice to prevent oxidation;
2. In a mixing bowl, combine the lime zest and juice. Add the apple flesh, finely diced (brunoise);
3. Add the finely chopped red onion and garlic;
4. Stir in the cider vinegar, olive oil, very finely sliced samphire, and half of the coriander microgreens;
5. Prepare the sea bass by filleting it and cutting the fillet into small cubes (around 1 cm). Mix with the other ingredients, and finally add the fleur de sel, adjusting the seasoning with the natural saltiness of the samphire;
6. Chill for about 5 minutes to allow a light marination;
7. To plate: place a small mound of coarse salt or crushed ice in the centre of each plate to stabilize the apple. Set the apple shell on top, fill it with the tartare, and finish with the remaining coriander microgreens;
8. Serve with thin slices of homemade toast, ideal for scooping the tartare.
Note: Granny Smith apples are among the most tart and refreshing varieties, contributing a natural crunch and acidity that elevate the dish.
