Sesame Wafer with Sea Bass Tartare | Giancarlo Perbellini

perbellini wafer sesamo 970 696x471

Recipe by Giancarlo Perbellini: Sesame Wafer with Sea Bass Tartare

Ingredients for 4 Servings

For the Sea Bass Tartare

  • 120g sea bass
  • 80g goat cheese
  • Chives as needed
  • Lemon as needed
  • Extra virgin olive oil as needed
  • Salt as needed

For the Licorice Syrup

  • 280ml water
  • 140g sugar
  • 10g licorice powder
  • 60g pure licorice in pieces

For the Sesame Wafer

  • 90g almond cream
  • 150g "00" flour
  • 200g semi-whipped egg white
  • 60g pomade butter (butter softened to a pomade consistency)
  • 35g powdered sugar
  • Sesame seeds as needed
  • 60g extra virgin olive oil
  • Salt as needed


For the Licorice Syrup

Boil water and sugar, then add licorice powder and pieces, boiling until a dense yet slightly liquid syrup is formed.

For the Sesame Wafer

Mix the flour with almond cream, semi-whipped egg whites, pomade butter, extra virgin olive oil, salt, and sugar. Refrigerate and let rest for a day.
When ready to prepare, spread a thin layer of the dough on parchment paper, forming rectangles about 3 x 8 cm, sprinkle with sesame seeds, and bake at 160°C (320°F) until golden brown.
Soften the goat cheese by blending it with finely chopped chives.
Season the sea bass tartare with extra virgin olive oil, salt, and a few drops of lemon.

Finishing the Dish

Spread a layer of goat cheese on a rectangle of the biscuit, top with sea bass tartare, and cover with another biscuit. Spread some cheese on top, add another layer of tartare, and cover with a third biscuit.
Serve the wafer with a spoon dipped in light licorice syrup, suggesting to diners to use it to enjoy the wafer.

giancarlo perbellini 970Photographs by @AromiCreativi

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