Although Nick Anderson began making fish tartares by following Raymond Blanc’s recipe he has developed different combinations in the intervening years. However he still arranges the tartare with the help of a pastry cutter as Blanc first advised.
1 x 4lb turbot or brill or a 2½lb halibut steak skinned and filleted
1lb tomatoes skinned and deseeded
Splash sherry vinegar
4tbs walnut oil
Salt and black pepper
Shredded zest of lime
Caviar or salmon pearls
Rinse and pat dry the fillets. Roughly chop the tomatoes and blend them with the vinegar walnut oil and seasoning. Pour over the fillets to marinate. Leave in the fridge for six to eight hours.
Reserve the marinade. Dice the fish but not too small and arrange in a 2½in pastry cutter in the centre of a plate.
Press down to compact then top with a teaspoon of sour cream with a little shredded zest of lime.
Put some caviar or salmon pearls in the centre of each tartare.
Use the marinade whisked up to make an accompanying sauce and finish with shredded fresh basil and tomato concasse.