Diced raw grey mullet dressed with olive oil, sumac and chilli, piled high onto grilled toast with cherry tomato, olive and mint. Fifteen minutes, no cooking beyond the toast.
From the Chef
Even the simplest tartare comes down to two things: sourcing good fish and handling it properly. Keep the mullet cold right up until it’s dressed, warm raw fish loses its shine and its texture fast. Season gradually too, add less than you think you need, taste, then build up. It’s easy to add more salt or acid to a tartare. It’s nearly impossible to take it back out.