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White fish tartare



  • 240 gr White fish tartar
  • Oil
  • 600 gr Salt
  • 1 kg Sugar
  • Parsley stalk
  • dill
  • nr 40 elderberries
  • 50 gr green apple
  • 60 gr Oxalis

Remove all the scales, and put them in running water for 1 hour. Dehydrate them and fry them at 190°c. Fillet and bone the white fish, marinate with 600g of salt and 1 kg of sugar, aromatize with the herbs for 3 hours. Wash the filets, dry well, remove the skin and cut the tartar.


  • 150 gr Lovage
  • 250 ml Grape seed oil

Take 150g of lovage, 250 ml grape seed oil and add them in the termomix, mix for 14 min at the maximum. Put in a etamine and let it strain by itself.


  • 500 gr white fish carcasses
  • 100 ml Terlan wine
  • 50 gr salty butter
  • 10 gr lovage
  • 10 gr dill
  • Grape seed oil
  • 1 lt Beef Consommé
  • nr 2 leek
  • salt
  • pepper

Leave the carcasses in running water for 1 hour, toast them nicely in a pan with a little bit of grape seed oil. A part saute the leek in a pan, add the carcasses and the wine. At last fill, up with Consommé and boilt for about 2 hours. Strain and mix with fresh salty butter, salt and pepper.

ELDERBERRIES (to prepare in the summer)

Marinate the elderberries for 3 days in coarse salt. Wash them and cook for 3 minutes in a solution of 500g of water, 500g of elderberry vinegar and 2 bayleafs. Verse it in a mason jar, close and posturize for 18 minutes at 86°c in the steamer.


Add the dill, the lovage and the green apple brunoise to the tartar. Put in an ironing and let on the plate. On top some of the elderberries, the crispy scales and the Oxalis.
To finalize add the sauce with some lovage oil.

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