At Restaurant Barceloneta, the sea is transformed into a delicate and sophisticated dish. Our sea bass and prawn tartare combines the freshness of the fish with the subtle intensity of fish roe and the aromatic creaminess of squid ink and tarragon mayonnaise. Each bite is a journey through soft, juicy, and slightly crisp textures — perfect to enjoy on a sunny afternoon by the Mediterranean or as a refined starter for an unforgettable gastronomic experience.
Ingredients
Sea bass and prawn tartare
- 120 g wild sea bass
- 40 g prawn tails
- 1 g chopped parsley
- 14 g hard-boiled egg
- 8 g pasteurized egg yolk
- 8 g extra virgin olive oil (EVOO)
- 2 g salt
- Freshly ground black pepper
- 10 g mullet roe
- 4 g lemon juice (approx. 10–12 drops)
- 1 g chopped chives
- 4 g trout roe
Squid Ink and Tarragon Mayonnaise
- 40 g house-made mayonnaise
- 50 g Worcestershire sauce
- 20 g Tabasco
- 25 g tarragon mustard
- 12 g squid ink
- 20 g tarragon in Sherry vinegar
Preparation
Fish and Seafood Preparation
Clean the sea bass by removing the scales, bones, and viscera. Rinse with cold water and pat dry carefully to preserve its freshness. Cut the sea bass into cubes of approximately 1.5 cm. Peel the prawns, remove the intestinal vein, and slice the tails into 4–5 mm rounds.
Tartare Seasoning
In a bowl, gently mix the sea bass and prawns with salt, freshly ground black pepper, extra virgin olive oil, egg yolk, grated hard-boiled egg, mullet roe, and lemon juice. Stir with soft, circular movements to integrate the ingredients without breaking the fish cubes, ensuring a balanced and uniform seasoning that enhances the natural flavors of the sea.
Squid Ink and Tarragon Mayonnaise
Marinate the fresh tarragon in Sherry vinegar for 10 minutes, then drain and finely chop it.
In a bowl, mix the house-made mayonnaise with Worcestershire sauce, Tabasco, tarragon mustard, squid ink, and the chopped tarragon. Blend until smooth and glossy to achieve a homogeneous emulsion ready to add aromatic and visual appeal to the tartare.
Plating and Decoration
Arrange the sea bass and prawn tartare along the serving platter, spreading it evenly from end to end with attention to linear presentation. Then place three dollops of squid ink and tarragon mayonnaise on each side of the tartare—starting from the center and adding one on each side to mirror the same arrangement on both ends.
Finish the dish with a drizzle of extra virgin olive oil over the tartare and on both sides of the platter to add shine and smoothness. Sprinkle with chopped chives and distribute the trout roe over the tartare to create a colorful contrast and a crisp texture that elevates the dish’s taste and visual appeal.
From the Sea to Your Table
This sea bass and prawn tartare is a tribute to the sea and to Mediterranean haute cuisine — light, elegant, and full of nuance. Every detail, from the freshness of the wild sea bass to the intensity of the squid ink and tarragon mayonnaise, invites you to savor this creation at Restaurant Barceloneta.
Share it, enjoy it, and let yourself be seduced by the purity of its flavor. Book your table and experience this dish in all its splendor.
