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Sea Bass & Scallop Tartare

From The Professional Chef's Art of Garde Manger, by Frederic H. Sonnenschmidt and John F. Nicolas


17 oz fresh bass
4 scallops
2 cornichons
1 Tbsp capers
1 Tbsp green peppercorns, canned
3 anchovy fillets
1 Tbsp parsley, chopped
3 Tbsp oil
1 tsp brandy
1 dash cayenne
4 egg yolks
Salt to taste
Pepper to taste
Croutons, as needed
Butter, as needed


Skin fish; remove all bones. Grind fish and scallops through a fine plate. Dice cornichons, capers, green peppercorns, and anchovy fillets fine. Add parsley. Combine oil, brandy, cayenne, and egg yolks and mix with fish. Season. Serve with croutons and fresh butter.

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