Burnt Corn Sea Bream Tartare
I've had fish tartare quite a few times before, but I recently had a variation on it at a restaurant and it got me thinking about burning the corn on a Konro grill to infuse a clean, smoky flavour in it. Along with the homemade coriander oil, this dish packs a lot of flavour in!
- 1 whole sea bream (gutted and scaled)
- 1/2tsp cider vinegar
- 2tbsp lime juice
- 2tbsp coriander oil (plus extra for garnish)
- 1 fresh chilli
- 1 banana shallot
- 1/4 cucumber
- 1 corn (on the cob)
- 1 small bunch coriander
- Maldon sea salt
- Fillet, skin, debone and dice the sea bream into small chunks
- On a BBQ or grill, char the corn. Leave to cool then cut off the cob into individual kernels
- Finely chop the chilli, shallot and coriander
- Dice the cucumber
- Add all ingredients to a bowl with the vinegar, coriander oil and lime juice
- Mix it all together and salt the mix to cut through some of the bitterness of the lime juice
- Serve with coriander oil as a garnish
If you don't have a Konro grill or BBQ, take the corn off the cob and bake it in a hot (220°C) oven until it chars on top.
I adapted this Great British Chefs recipe, removing the cream and additional garnish as I wanted a cleaner, simpler flavour on the final dish.