Lavraki Tartare
Recipe by Chef Gregory Zapantis
Ingredients
2 thin slices of lavraki (Mediterranean sea bass) approx. 4oz.
1 tbsp Scordalia (garlic almond mousse)*
¼ inch thick sliced of a peeled cucumber
¼ inch thick slice of a roasted red pepper
¼ inch thick slice of a roasted beet
6 pcs poached grape leaves
½ tsp lemon and orange zest (mixed)
Salt and pepper to taste
Preparation
Lay out the poached grape leaves, to form a square, and spread the scordalia on one side. Place the lavraki about one third in from the edge and on top of the grape leaves covering the entire length. Place cucumber, pepper and beet over the lavraki. Add zest and salt and pepper to taste. Take hold of the grape leaves and roll the entire length gently, but tight enough to avoid spillage.
Mise en Place
Cut into 1 inch pieces, and place on serving dish.
Top each piece with tobiko caviar.
*Ingredients & Preparation for Garlic Almond Mousse
Makes enough for four cups, which and be refrigerated and used in other dishes, or as a garnish for almost any grilled fish.
1 oz fresh garlic
½ cup blanched almonds
1/3 cup vinegar
½ tsp white pepper
1 tsp sea salt
½ lb Country loaf (crust removed), soaked in cold water and squeezed dry
3 oz extra virgin olive oil
4 oz cold water
Add all ingredients (except the olive oil) to a food processor and blend for 3-4 minutes. Continue to blend while adding the oil in a slow stream. After completely blended, store in the refrigerator until ready to use.
