Sea Bass Tartare with Avocado Dill Sauce

A fresh and vibrant dish combining tender sea bass tartare with creamy avocado, enlivened by a zesty lemon-mustard dressing and fragrant herbs. Perfect as a light appetizer or a refined main course.

Steps

1. Cut the skinless, boneless sea bass fillet into very small cubes, similar to tartare size. 2. Peel the avocado, remove the pit, and dice it into cubes matching the size of the sea bass. 3. Immediately toss the avocado cubes with the lemon juice to prevent browning. 4. In a deep bowl, whisk together the olive oil, remaining lemon juice, Dijon mustard, salt, and freshly ground black pepper until emulsified. 5. Add the chopped sea bass, avocado, finely chopped red onion, spring onion, and dill to the bowl with the sauce. 6. Gently mix all ingredients together carefully to avoid mashing the avocado and fish. 7. Drizzle a few extra drops of olive oil on top before serving. 8. Serve chilled as an elegant starter or light main dish.

200g sea bass fillet (skinless, boneless) 1 ripe avocado 1 small red onion (finely chopped) Juice of half a lemon 1 tablespoon finely chopped dill 1 tablespoon finely chopped spring onion 3 tablespoons extra virgin olive oil 1 teaspoon Dijon mustard Salt and freshly ground black pepper to taste