Penelope’s stonebass tartare
SERVES 6 | PREP 1 HR 30 MINS COOK 30 MINS | MORE EFFORT | GF
750g , halved80g , peeled80g , chopped10g , peeled¼ , stem removed15g ½ , juiced25ml 100ml 10ml , plus extra for drizzling (make it by blitzing 20g tarragon with 60ml neutral oil, then strain through a square of muslin), to serveCHARIF (HOT SAUCE)175g , deseeded and chopped125g , deseeded and chopped20g , rehydrated in warm water, stems removed and deseeded, roughly chopped135g , chopped10g , peeled45g 50g 25ml 20ml 15g chopped STONEBASS200g skinless, boneless , finely chopped1½ tsp (you can use the oil on the surface of a jar of harissa or blend harissa with oil)1 , juiced
