Stonebass tartare

Stonebass tartare

Make this beautifully vibrant dish at home, courtesy of Penelope's, an Israeli-Spanish fusion restaurant at the Amano hotel in Covent Garden
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  1. Step 1

    To make the charif, fry all of the chillies, the tomatoes and garlic in a pan over a medium heat for 15 mins until soft. Add the tomato purée and sugar, and cook for 15 mins more until you have a thick paste. Stir in the vinegar, orange juice and parsley, then remove from the heat and blitz using a hand blender (or do this in a food processor) until smooth. Cool, then chill until ready to serve.
  2. Step 2

    Tip the tomatoes, cucumber, pepper, garlic, chilli, tomato purée, lemon juice, vinegar, olive oil, tarragon oil and 1/2 tbsp of sugar into a large blender, and blitz until very smooth. Strain, then chill until ready to serve.
  3. Step 3

    Mix the stonebass with the harissa oil. When ready to serve, dress the stonebass in some of the lemon juice and salt, then spoon four small piles of the fish each into six shallow bowls. Ladle in the gazpacho, then dot over the charif, garnish with the cress and some caviar, and drizzle with tarragon oil.