Fresh from Creation’s creative food team is this truly delectable seabream tartare with goat’s milk cheese, salty peach, kohlrabi and buttermilk. Light and fresh, this gorgeous and healthy dish goes just perfectly with the 2015 Creation Sauvignon Blanc, Semillon in another scintillating Creation pairing.

To be paired with the 2015 Creation Sauvignon Blanc, Semillon

Seabream Tartare with Goat’s Milk Cheese, Salty Peach, Kohlrabi, Buttermilk

Serves 4


Seabream tartare

  • 400 g seabream (filleted)
  • 1 lemon
  • olive oil
  • salt and pepper

Goat’s-milk cheese (Saint Maure Blanc or comparable)

  • 80 g goat’s-milk cheese
  • pepper
  • salt

For the marinade

  • 2 medium size peaches (not too ripe)
  • 100 g water
  • 40 g vinegar
  • 2 g sugar
  • 4 g salt


  • 4 slices of radish
  • 1 piece of kohlrabi (small and peeled)

Crispy bread

  • 100 g bread

Vinaigrette of peach and buttermilk

  • 50 g peach marinade (the same used for the peaches)
  • 50 g buttermilk
  • 50 g olive oil



Seabream tartare

  1. Ensure that the seabream is properly filleted and there are no fish bones left.
  2. Carefully cut it into small pieces (don’t mince it) and divide the clean fish into equal parts.
  3. Prepare the seabream right before serving with olive oil, lemon and lime juice.
  4. Season well with salt and pepper.

Goat’s milk cheese (Saint Maure Blanc or comparable)

Stir the goat’s milk cheese in a bowl and season with pepper and salt.


  1. Place all the ingredients in a saucepan and bring to the boil.
  2. Stir until the sugar and salt are dissolved.
  3. Cut the peaches into fours and remove the pips.
  4. Remove the marinade from the heat and place the peaches in the warm marinade.
  5. Cover and leave to marinate.

Crispy bread

Cut the bread in squares or in thin slices and bake until crispy in the oven or a pan.

Vinaigrette of peach and buttermilk

Mix all the ingredients together. Don’t stir but scoop the mixture. This results in two separate dressings.

To Plate

  1. Finally season the seabream and place in the centre of the plate.
  2. Place the seabream in a mould and press down gently with the stem of a wine glass.
  3. Cut the peaches, radish and kohlrabi in slices of 5 mm thick.
  4. Cover with the goat’s milk cheese.
  5. Ensure that the drops are spread all over the tartare so the peaches and vegetables can rest against it.
  6. Break the bread into pieces and put it between the cheese, peaches and vegetables.
  7. Garnish with edible leaves and flowers and scoop the vinaigrette over.

recipe picture (Adjusted)

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