Since the nice weather is making a comeback and it’s getting hotter, we all want something a bit fresher for dinner. Here is a scrumptious recipe for cod tartare, great for a zingy starter!
Ingredients (4 people)
½ orange or grapefruit
1 lemon or lime
4 tbsp olive oil
1 small fennel
1 piece of ginger
Cut the fish into small cubes, then cut the fennel into fine ribbons. Grate the zest of your citrus fruit with a plane grater. Chop the ginger finely.
To prepare the marinade, mix together the lemon juice and orange/grapefruit juice with the olive oil. Add the citrus zest into the marinade along with the ginger. Add salt to taste.
Marinate the fish and fennel in the mixture for 5-10 minutes. This duration can vary depending on the thickness of the fish pieces and the desired texture – the longer you leave it, the more it ‘cooks’ in the acidity of the marinade. Time it based on your own tastes by observing how the colour of the fish changes.
Put the marinated mixture of fish and fennel into a shallow dish. Add some fine ribbons of kumquat on top with some fresh coriander leaves (you can use basil as an alternative).
A bit of pepper will finish it off nicely!
Since this fish dish is lightly acidic with fresh aromas from the citrus and fennel, you’ll want to pair it with a lively white wine with good minerality. Whites from the Loire are a good option (Sauvignon, Melon de Bourgogne, Chenin), whether it’s a Muscadet, Vouvray, Saumur, Sancerre or Pouilly-Fumé. Riesling is also a good option, particularly the grands crus that are dry, frank and mineral. Another potential success would be a blanc de blancs champagne that will match wonderfully.