Blue Eye Trevalla Tartare By Chef Markella Koutalidi

At a glance



  • 300gr Blue Eye Trevalla (skinless)
  • 40gr pickled ginger (chopped)
  • 6gr curly leaf parsley (chopped)
  • 2gr dill (chopped)
  • Salt flakes
  • 250gr cherry tomatoes
  • 100gr spinach leaves
  • 100gr curly leaf parsley
  • 200ml water
  • 1 small green capsicum (seeded)
  • 1 small cucumber (seeded and skinned)
  • 15gr brown onion
  • 1/2 a garlic clove
  • 15ml white wine vinegar
  • Tobasco
  • Salt Flakes
  • Pepper
  • Extra virgin olive oil
  • 80gr wakame salad
  • 20gr of sesame seeds
  • 3-4 baby radishes
  • Optional: edible flowers such as nasturtium or sorrel


  1. Gazpacho
    Create a tomato water:  Blend cherry tomatoes on a high speed until smooth consistency is achieved.  Place blended tomatoes in a pot and bring to the boil, then strain tomatoes through an oil filter.  This makes roughly 100ml of tomato water.  Cool in the fridge.
    Create chlorophyll water: Blend spinach leaves, parsley and 200ml of water until a smooth consistency is achieved.  Strain with a sieve, to achieve chlorophyll water.  Cool in the fridge.
    Add tomato water, cucumber, capsicum, onion, garlic, white wine vinegar and a few drops of the chlorophyll water into a blender.  Add a drizzle of olive oil and blend on high speed for four minutes.  Season to taste with tobasco, salt and pepper.
  2. Blue Eye Tartare
    Remove the skin and clean the fillets from the bloodline before finely dice your fish fillets.  Place them in a bowl with the pickled ginger, parsley and dill, then add a generous sprinkling of salt flakes and a drizzle of olive oil.  Mix thoroughly in bowl and adjust to your taste.
  3. Garnish and Serving
    Toast sesame seeds at 120˚C for 4 minutes.   Thinly slice baby radishes.  Place a biscuit cutting ring on the serving plate and fill with the tartare mixture.  Press down lightly.  Remove ring and drizzle gazpacho around the base of the tartare.  Layer the top of the tartare with baby radish then the wakame salad and sprinkle dish with toasted sesame seeds.

For additional garnish you can add edible flowers such as sorrel and nasturtium from the garden.