Stone bass tartare with lemon, shrimp mayo and seaweed crackers

Ingredients

Oils & Vinegars

  • 60g of olive oil
  • 150g of rapeseed oil, plus extra for cooking
  • vegetable oil, for deep-frying

Speciality Ingredients

Cereals, Grains & Pasta

  • 10g of buckwheat, toasted

Beverages

  • 550ml of water