Asps of cream cheese and fish tartar

tartare faisselle poisson fruits

Treat yourself with this recipe of fresh cheese aspic and fish tartar, a tasty sweet and sour mix.

Ingredients for 4 people

  • 300 g of faisselle
  • 200 g curd cheese
  • 1 crushed clove of garlic
  • 10 cl liquid cream
  • 2 g agar-agar
  • 2 nori leaves
  • 1 sheet of brick pastry
  • 1 teaspoon golden sesame seeds
  • 50 g smoked or raw fish
  • 1 mango (or 1 kiwi)
  • 1 green apple
  • 1 lemon juice
  • 1 drizzle of olive oil
  • Fleur de sel, freshly ground pepper
  • a few sprouts

In a large bowl,

  • Mix the faisselle, cottage cheese, garlic, fleur de sel and pepper.

In a small saucepan,

  • Cold mix the crème fraîche and the agar-agar,
  • Heat to boiling.
  • Mix with the rest of the preparation, adjust the seasoning.

Prepare 4 ramekins by brushing them with olive oil and lining them with nori leaves.

Pour the preparation and chill for at least 2 hours.

Preheat the oven to 180 °C (th. 6).

  • Brush the brick sheet with olive oil and sesame.
  • Cut out triangles and put them in the oven until they are nicely coloured.

Prepare the fish tartar :

  • Cut the fish into mirepoix as well as the mango and green apple.
  • Sprinkle with lemon juice, olive oil, pepper and fleur de sel, mix well and leave to rest in a cool place.

Just before serving, unmould the aspic into small plates, add the fish tartar and garnish with the feuillantine and a few sprouts.

Learn more about Nori

A reddish algae that blackens when dried and turns green when cooked, nori is used, among other things, in the preparation of dry leaves for
sushi.

Recipe: A. Beauvais, Photo: A. Roche