Tartar with 2 fish, pomegranate mango

Publiée le 28/05/2019


For 4 people

According to a cook recipe from

Isabelle de Vaugelas
Dietician nutritionist specialized in micronutrition and
author of Kaizen Kitchen, I improve my diet gently
Editions Albin Michel.

Tartar with 2 fish, pomegranate mango
with coconut oil / olive Vigean

Preparation: 15 minutes
Cooking: /
Rest: /


  • 200g of salmon fillets
  • 200g of cod fillets
  • 100g shrimp
  • 1 lawyer
  • 60g onion
  • 2 beautiful rocket handles
  • Red beet leaf sprouts
  • 10 sprigs of coriander
  • 1/2 lemon juice
  • 1 grenade
  • 1 beautiful ripe mango
  • 1 tablespoon of pink berries
  • 2 tablespoons of Coconut / Olive Vigean oil
  • Salt and pepper


  1. Cut fish fillets and shrimp into 1 / 2cm cubes as they defrost (it's easier).
  2. Cut the avocado and mango into 1 / 2cm cubes as well.
  3. Peel the pomegranate.
  4. Slice onion and mix all ingredients: onions, coriander, fish, shrimp, avocado, pink berries, pomegranate and season.
  5. On a bed of arugula leaves and beetroot shoots drop the mixture your mixture by tamping well to give it a nice shape.

  6. This recipe can be prepared in advance 3 to 4 hours before keeping in the refrigerator.

Benefits and health benefits:

Salmon is a fatty fish that brings the good omega 3 fatty acids whose health benefits are now proven. Likewise, Coco Olive Vigean oil has an excellent balance of saturated fatty acids, monounsaturated but also polyunsaturated. This balance is known to be the ideal health ratio.
In addition, its exotic taste thanks to coconut will make you want to use it in your sweet and savory dishes of the summer season.

Variations are possible:

  • Sea bream tartare 100% on avocado and salad
  • 100% mackerel tartar on mango
  • Hake tartar and on multicolored young shoots

Good taste tasting!
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