Skipjack tataki, green zebra tomato hearts, "One Ultreïa" caviar

For four persons



  • 160g of skipjack fillet heart
  • 2 green zebra tomatoes
  • Salt flower
  • Extra virgin olive oil
  • Strands of chives
  • 20g of "One ultreïa" caviar



1. Season a 4 cm square of Skipjack fillet heart. Oil it lightly before searing it on the four sides on a very hot barbecue. Stop the cooking by immersing it in an ice water container a minute. Then drain it thoroughly, and cut it into 4 beveled pieces.

2. Retrieve the green zebra tomato hearts.

3. Put a tataki on each plate. Add a prettily formed caviar quenelle. Finish by placing a green zebra tomato heart, covered with a little olive oil and salt flower, add a touch of chive.


La vente d'alcool est interdite aux mineurs de moins de 18 ans

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