Stone bass tartare with lemon, shrimp mayo and seaweed crackers


Fish & Shellfish

  • 320g of stone bass, you can also use bream or sea bass
  • 100g of brown shrimp
  • 100g of langoustine shells, or prawn shells

Store Cupboard

  • sea salt
  • 50g of sugar
  • 5g of tomato purée
  • 30g of egg yolk
  • sea salt

Oils & Vinegars

  • 60g of olive oil
  • 150g of rapeseed oil, plus extra for cooking
  • vegetable oil, for deep-frying

Speciality Ingredients

  • 10g of wasabi tobiko
  • 50g of tapioca pearls
  • 10g of seaweed, mixed

Cereals, Grains & Pasta

  • 10g of buckwheat, toasted

Fruit & Vegetables

  • 1 unwaxed lemon
  • lemon juice, to taste
  • 2g of Espelette pepper


  • 100ml of water
  • 450ml of water