White Fish and Umeboshi Tartare Style
15 min

Monkfish tartare and pickled plums

hanyacoro By hanyacoro , Food Blogger

The tartare is a kind of fish recipe really easy to prepare. Monkfish includes all the sweet flavor of seafood, like no other fish. The essential condition of a successful recipe is the extreme quality of freshness of the fish. The acidity of the marinated plums blend perfectly with the monkfish. A delicious way to share food with friends and the people you love. 

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Ingredients For

  • 150 g
  • Prunes
    Fruits & Vegetables
    French plums
    5 in syrup See the article
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
    4 tbsp See the article
In partnership with  PAYS D'OC IGP

Cut the monkfish into small cubes.

Remove the dried seeds from the plums and pound them, then combine them with the cubed monkfish and pound them further to make a tartar.

Season with olive oil and a good amount of horseradish.

Spoon the mixture into a cookie cutter and assemble the tartar. You can use a pusher to assemble it. Top with fresh herbs

White Fish and Umeboshi Tartare Style 3
  • hanyacoro

    Pair with

    It looks cool and is the perfect aperitif for spring days.
    The wine I paired it with was a 100% Grenache rosé wine from the IGP Pays d'Oc.
    Gérard Bertrand's Gris Blanc Bio 2020 


    IGP Pays d'Oc wines are...

    Wines made in the Languedoc-Roussillon region of southern France. The area is the oldest and most extensive vineyard in France, producing a wide range of white, rosé and red wines from a total of 58 different grape varieties. The motto is "free of style" and the wines are modern, creative and free in style.
    The IGP is part of the EU's Geographical Indications system, which guarantees the origin and quality of a product.
    This means that IGP Pays d'Oc wines are the pride of France, offering a good balance between price and quality.

    PGI Burgundy mustard
    PGI Burgundy mustard
    See Recipe