Finely sliced marinated grey mullet with curried vegetable tartare

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  • 300 g fillet grey mullet
  • 1 unwaxed lemon
  • 2 spring onions
  • 4 tablespoons olive oil
  • 2 pinches sea salt
  • 2 pinches Piment d’Espelette
  • 1 carrot
  • 1 small fennel bulb
  • half a cucumber
  • 3 spears green asparagus
  • 10 radishes
  • half a garlic clove
  • 2 sprigs basil
  • 1 sprig parsley
  • 1 sprig coriander
  • 1 Greek-style yogurt (125 g)
  • 2 pinches Indian curry powder
  • the juice half a lime
  • 2 tablespoons olive oil
  • salt


Serves 4

Prepare the mullet

Slice a 300 g fillet of grey mullet into very thin slices and lay them side by side in a dish.

Grate the zest of 1 unwaxed lemon. Finely mince or grate 2 spring onions.

Squeeze the juice of the unwaxed lemon into a small bowl, add 4 tablespoons of olive oil, 2 pinches of sea salt, 2 pinches of Piment d’Espelette, the grated lemon zest and minced spring onions.

Spread this marinade over the slices of fish and leave in a cold place for 20 minutes.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits

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