Stone bass tartare with lemon, shrimp mayo and seaweed crackers

This stunning stone bass tartare recipe sees the raw fish topped with a star-studded list of accompaniments. Mayonnaise flavoured with prawn shells, tangy lemon pulp, crispy brown shrimp, nutty buckwheat and pretty wasabi tobiko elevate the fish to Michelin-starred proportions. The seaweed cracker on the side offers the perfect textural contrast. Get started on this the day before and all you'll have to do before serving is assemble the dish.



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