It’s hard to beat a hand-cut tartare of the freshest fish gilded with caviar. It’s a perfect example of the casual luxury that Juliet exudes in spades.
Tartare et Caviar
From Juliet, Los Angeles, California; Instagram: @juliet.restaurant
Ingredients
- 8 ounces wild sea bream fillet, all bloodline removed
- 2 tablespoons crème fraiche
- 1 teaspoon chopped fresh dill
- 1 teaspoon chopped chives
- Salt and lemon juice to taste
- 30 grams (1 ounce) caviar (Juliet uses Kaluga or Ossetra)
Instructions
Cut fish into ¼ inch dice and keep refrigerated until ready to serve. Just before serving, gently mix the crème fraiche, dill and chives with the fish, and add fresh lemon juice and salt to taste (start with 1 teaspoon lemon juice). Divide between two plates and top with dollops of caviar before serving with toast points, blinis, butter crackers or potato chips, if desired. Serves 2.
This article originally appeared in the August/September 2023 issue of Wine Enthusiast magazine. Click here to subscribe today!
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Last Updated: August 29, 2023
