Signature sea bass with tartare and sashimi

Signature sea bass with tartare and sashimi

Sonia Bichet
Difficulty Icon
Expert
Recipe Time Icon
1h
12
Videos
Her signature sea bass recipe: a butterfly cut sea bass, elegantly stuffed with sashimi and tartar, accompanied by a clementine-flavored soy sauce, condiments and candied ginger
Signature sea bass with tartare and sashimi
Completion time
Preparation
1h
Baking
Resting
Techniques taught
  • Selecting a fishmonger / scaling utensil
  • Slicing with a mandolin
  • Making a pickles
  • Preparing a ginger confit
  • Making a sauce
  • Slicing with a mandolin
  • Dicing
  • Slicing an avocado
  • Slicing fennel
  • Carving a citrus fruit supreme
  • Selecting a fish
  • Gutting a fish
  • Boning a fish
  • Cutting a fish butterfly style
  • Filleting a fish
  • Dicing
  • Making a tartar
  • Slicing a fish
  • Cutting a sashimi
  • Decorating with sprouts
  • Decorating a finished dish
  • Stuffing raw fish
  • Decorating a seafood platter
  • Plating a seafood platter
  • Hygiene rules for preparing a seafood platter
Discover the first step of this course for free

Step 1 : A fishmonger's tools

Sonia Bichet
Sonia Bichet
Best Craftsman of France (MOF), Fishmonger & Scaler | World Champion Scaler
Best Craftsman of France (MOF), Fishmonger & Scaler | World Champion Scaler

Step 2 : Candied ginger

Step 3 : Clementine-flavored soy sauce

Step 4 : Condiments for raw fish

Step 5 : How to select a fish

Step 6 : Gutting a fish

Step 7 : Cutting a fish butterfly style

Step 8 : Filleting the fish

Step 9 : Preparing the fillets and cutting the tartare

Step 10 : Cutting sashimi style

Step 11 : Stuffing and decorating the fish

Step 12 : Bonus: plating a raw fish and seafood platter

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