Sea bream tartare with seaside herbs and algae salad - Saborea España

Sea bream tartare with seaside herbs and algae salad



Mix all of the tartar ingredients and allow to macerate.

Crush the fresh codium to form a puree, add the lyophilized codium and egg yolk. Crush it again, slowly adding the oil to obtain an emulsion.

Boil rice vinegar and sugar and add dashi kombu.

When it is cold, add the algae and soak them with the help of a vacuum sealer.



Make a base of strained algae salad, with the sea bream tarta ron top.

Place some blobs of emulsion, Salicornia sprouts and sorrel leaves around it.


Tino Otero, Porto-Muiños (Coruña Cociña)


For the tartar

  • 200 gr of diced sea bream loin
  • 25 gr of osmundea
  • 20 gr of virgin extra olive oil
  • 15 gr of lemon juice
  • 10 gr of soy sauce
  • 5 gr of grated Indian cress root

For the codium emulsion
  • 80 gr of fresh codium
  • 10 gr de codium liofilizado
  • 10 gr of lyophilized codium
  • 20 gr of egg yolk
  • 200 gr of vegetable oil

For the algae salad
  • Dilsea carnosa
  • Codium
  • Gracilaria
  • Dashi kombu
  • Rice vinegar
  • Sugar

Other ingredients
  • Salicornia sprouts
  • Sorrel

a coruña