Serves 2 as a starter
- 100g of fresh picked white crabmeat
- 100g of fresh sea bass or stone bass skinned
- 1 small shallot finely chopped
- ¼ bunch of dill finely chopped
- 1tsp capers finely chopped
- 1 small gherkin finely chopped
- 50g sour cream
- Salt and pepper
- 4 whole raw beetroots, roughly chopped
- 100ml red wine vinegar
- 25g caster sugar
- salt and black pepper
- 2 gelatine leaves (or more if needed)
- 1 candied beetroot finely sliced and julienned
- Micro herbs
To make the jelly
Make the jelly the night before so it has time to set and be firm enough to cut into cubes.
Place the beetroot, red wine vinegar and sugar in a food processor and blend to a purée. Season to taste with salt and pepper.
Line a sieve with muslin and place over a bowl. Pour the beetroot purée into the sieve and set aside to allow the juice to run into the bowl below.
Using the recommendations on the back of the gelatine pack use enough to set firm the quantity of juice you get from the beetroot mix. Soak the gelatine leaves in cold water until soft.
Warm the beetroot juice and then squeeze the excess water from the soaked gelatine before adding them to the beetroot juice. Stir to dissolve. Leave to set overnight until firm enough to cut.
To make the sea bass tartare
Finely chop the skinned sea bass and place in a small bowl with the shallot, dill, capers and gherkins. Mix together and add the sour cream and season to taste.
Julienne the raw candied beetroots and make a pickling liquor with the white wine, sugar, bay leaf and black pepper corns, bring all the ingredients to the boil in a small saucepan and then set aside to infuse. Whilst it’s still warm sieve the liquid over the julienned beetroot and leave to lightly pickle for 10mins or longer if you want to make it ahead of time.
On a serving plate, pile little mounds of crabmeat, tartare and arrange the jelly cubes and then scatter the beetroot sticks and the micro herbs and serve straight away.