Discover how Cyril Lignac twists the usual sea bream tartare

For the last of Tous en Cuisine in 2022, Cyril Lignac suggests we twist the sea bream tartare with mango and vanilla. Here is the recipe.

 Discover how Cyril Lignac twists the'habituel tartare de dorade

For the latest show All in the Kitchen of the year 2022, Cyril Lignac focuses on a dish loved by all: the golden tartare . The chef suggests revisiting it with mango but also vanilla. Here is the recipe.

Ingredients for Cyril Lignac's sea bream tartare

Thanks to this tartare sea ​​bream with vanilla and mango , you will end the year on an exotic touch! Here are the ingredients you will need:

  • 250 g boneless, skinless sea bream fillets
  • 1 mango
  • 1 shallot, peeled and finely chopped
  • 1 dozen washed cherry tomatoes
  • A few fresh coriander leaves
  • Espelette pepper
  • Fleur de sel and ground pepper

For the vanilla vinaigrette:

  • 1 lemon juice
  • ½ vanilla pod
  • 1 tbsp. tablespoons white balsamic vinegar
  • 15 cl of olive oil

The preparation of sea bream tartare with mango by Cyril Lignac

Now that all your ingredients are ready, here's how to prepare the sea ​​bream tartare with mango and vanilla from Cyril Lignac :

  • Split and scrape the seeds from the vanilla pod. In a salad bowl, pour the lemon juice, white balsamic vinegar, olive oil, add the vanilla pulp and mix. Add a little fleur de sel.
  • Cut the sea bream into small cubes. Cut the tomatoes into quarters. Peel and cut the mango into 1/2 cm cubes.
  • Mix the sea bream and mango cubes, the shallot, the tomatoes and the vanilla vinaigrette.
  • In soup plates, place the cookie cutters then the sea bream-mango-tomato mixture. Remove cookie cutters. Pour 1 tablespoon of vanilla vinaigrette and a little Espelette pepper. Garnish with a few coriander leaves.

Will you end the year in style with this Sea bream tartare from Cyril Lignac ? Anyway, we wish you a good New Year's Eve!