Pike tartare with Garum of the Loire
- Start by rinsing the Loire pike fillet under fresh water, remove the skin and bones, and then cut it into small cubes.
- In a container, add the chopped coriander and parsley, grated carrot, chopped red onion, and lime juice.
- Mix well, then add the pike pieces, garum, olive oil, and kampot black pepper.
- Let it marinate for about twenty minutes, then serve your tartare well chilled!