Introduction:
Originally the term tartare described dishes that were covered in breadcrumbs, grilled and then served with a rich and seasoned sauce. More recently tartare has lended itself to describe a sauce or a raw meat dish, such as beef tartare. I have used the term to describe this raw fish dish.
This dish was inspired by the produce first, and the harmony and technique second. The lure of the glistening barramundi at the fish market was too much to resist. Barramundi has a very earthy taste and therefore I wanted an opposing yet harmonious flavour with it. The bite of the citrus counteracts the earthiness of the fish, but also has the freshness that compliments it.
Ultimately, by creating a tartare I have kept the wonderful flavour of the fish whilst (hopefully!) bringing through the other flavours without overpowering the fish itself.
I love to buy the fish whole and clean it at home. For Barramundi I go in at the top by slicing down either side of the backbone, snip out the backbone and then gut it, remove the gills and eyes, and then pin-bone. Then I can stuff the fish and cook it whole, or cut out the individual fillets, as for this recipe.
2 comments
Looks delish! When are you making the next one? Just pop it over the fence 🙂
Where did you get your information regarding origins of tartare? I was under the impression that tartare always used meat dating back to my ancestors and then Escoffier popularised it in french cuisine. Enlighten me!
I can see you just about kissing the fish when it’s prepared!
Hi Irene, thank for the feedback – promise I’ll send one over the fence the next time 🙂
The information on tartare came from Larousse Gastronomique. So maybe as it is French they may want to claim it as their own :). I am always keen to learn more, so it’s great to get feedback – I will check out your ancestors and then Escoffier.