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
Method
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.
Photographs by @AromiCreativi
