{"id":174098,"date":"2025-10-22T08:02:48","date_gmt":"2025-10-22T08:02:48","guid":{"rendered":"https:\/\/grupoliveslowfoods.com\/tartar-de-llobarro-i-llagostins\/"},"modified":"2025-10-25T00:24:42","modified_gmt":"2025-10-25T00:24:42","slug":"tartar-de-llobarro-i-llagostins","status":"publish","type":"post","link":"https:\/\/grupoliveslowfoods.com\/en\/tartar-de-llobarro-i-llagostins\/","title":{"rendered":"Sea bass and prawn tartare"},"content":{"rendered":"<p data-start=\"106\" data-end=\"567\">At <a href=\"https:\/\/restaurantbarceloneta.com\/ca\/\"><b>Restaurant Barceloneta<\/b><\/a>, 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 \u2014 perfect to enjoy on a sunny afternoon by the Mediterranean or as a refined starter for an unforgettable gastronomic experience.<\/p>\n<h2><b>Ingredients<\/b><\/h2>\n<h3>Sea bass and prawn tartare<\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\">120 g wild sea bass<br \/>\n&nbsp;<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">40 g prawn tails<br \/>\n&nbsp;<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">1 g chopped parsley<br \/>\n&nbsp;<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">14 g hard-boiled egg<br \/>\n&nbsp;<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">8 g pasteurized egg yolk<br \/>\n&nbsp;<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">8 g extra virgin olive oil (EVOO)<br \/>\n&nbsp;<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">2 g salt<br \/>\n&nbsp;<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">Freshly ground black pepper<br \/>\n&nbsp;<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">10 g mullet roe<br \/>\n&nbsp;<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">4 g lemon juice (approx. 10\u201312 drops)<br \/>\n&nbsp;<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">1 g chopped chives<br \/>\n&nbsp;<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">4 g trout roe<br \/>\n&nbsp;<\/li>\n<\/ul>\n<h3>Squid Ink and Tarragon Mayonnaise<\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\">40 g house-made mayonnaise<br \/>\n&nbsp;<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">50 g Worcestershire sauce<br \/>\n&nbsp;<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">20 g Tabasco<br \/>\n&nbsp;<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">25 g tarragon mustard<br \/>\n&nbsp;<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">12 g squid ink<br \/>\n&nbsp;<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">20 g tarragon in Sherry vinegar<\/li>\n<\/ul>\n<h2><b>Preparation<\/b><\/h2>\n<h3>Fish and Seafood Preparation<\/h3>\n<p>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\u20135 mm rounds.<\/p>\n<h3>Tartare Seasoning<\/h3>\n<p>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.<\/p>\n<h3>Squid Ink and Tarragon Mayonnaise<\/h3>\n<p>Marinate the fresh tarragon in Sherry vinegar for 10 minutes, then drain and finely chop it.<br \/>\nIn 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.<\/p>\n<h3>Plating and Decoration<\/h3>\n<p>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\u2014starting from the center and adding one on each side to mirror the same arrangement on both ends.<\/p>\n<p>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\u2019s taste and visual appeal.<\/p>\n<p>&nbsp;<\/p>\n<h2>From the Sea to Your Table<\/h2>\n<p>This sea bass and prawn tartare is a tribute to the sea and to Mediterranean haute cuisine \u2014 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 <a href=\"https:\/\/restaurantbarceloneta.com\/ca\/\"><span style=\"font-weight: 400;\">Restaurant Barceloneta<\/span><\/a>.<br data-start=\"2887\" data-end=\"2890\" \/>Share it, enjoy it, and let yourself be seduced by the purity of its flavor. <a href=\"https:\/\/grupoliveslowfoods.com\/ca\/reservar-taula\/\">Book your table<\/a> and experience this dish in all its splendor.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 \u2014 [&hellip;]<\/p>\n","protected":false},"author":12,"featured_media":174094,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-174098","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categorizar"],"acf":{"schema_json":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sea bass and prawn tartare - Grup Olive Slow Foods<\/title>\n<meta name=\"description\" content=\"T\u00e0rtar de llobarro i llagostins: fresc, elegant i ple de matisos, amb maionesa de tinta i estrag\u00f3 que ressalta cada mossegada.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/grupoliveslowfoods.com\/en\/tartar-de-llobarro-i-llagostins\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sea bass and prawn tartare - Grup Olive Slow Foods\" \/>\n<meta property=\"og:description\" content=\"T\u00e0rtar de llobarro i llagostins: fresc, elegant i ple de matisos, amb maionesa de tinta i estrag\u00f3 que ressalta cada mossegada.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/grupoliveslowfoods.com\/en\/tartar-de-llobarro-i-llagostins\/\" \/>\n<meta property=\"og:site_name\" content=\"Grup Olive Slow Foods\" \/>\n<meta property=\"article:published_time\" content=\"2025-10-22T08:02:48+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-10-25T00:24:42+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/grupoliveslowfoods.com\/wp-content\/uploads\/2025\/10\/5-scaled-e1761120020199.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1707\" \/>\n\t<meta property=\"og:image:height\" content=\"2560\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Aroa\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Aroa\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/en\\\/tartar-de-llobarro-i-llagostins\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/en\\\/tartar-de-llobarro-i-llagostins\\\/\"},\"author\":{\"name\":\"Aroa\",\"@id\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/en\\\/#\\\/schema\\\/person\\\/512577251e3dd22688f3e9534e657088\"},\"headline\":\"Sea bass and prawn tartare\",\"datePublished\":\"2025-10-22T08:02:48+00:00\",\"dateModified\":\"2025-10-25T00:24:42+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/en\\\/tartar-de-llobarro-i-llagostins\\\/\"},\"wordCount\":540,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/en\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/en\\\/tartar-de-llobarro-i-llagostins\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/wp-content\\\/uploads\\\/2025\\\/10\\\/5-scaled-e1761120020199.jpg\",\"articleSection\":[\"Sin categorizar\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/grupoliveslowfoods.com\\\/en\\\/tartar-de-llobarro-i-llagostins\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/en\\\/tartar-de-llobarro-i-llagostins\\\/\",\"url\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/en\\\/tartar-de-llobarro-i-llagostins\\\/\",\"name\":\"Sea bass and prawn tartare - 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