Sea and wine pairings All the recipes Château Thébaud Bream and smoked haddock tartare with coconut and lime By Frédéric Chiron, Le Petit Boucot – Nantes For 4 Ingredients : 400 g (14 oz.) bream fillets 200 g (7 oz.) smoked haddock 1 fresh coconut, cut into cubes Thai basil A few radishes Salt and pepper 2 limes 4 tbsp. coconut milk 4 tbsp. olive oil Step 1 : Prepare the sauce: mix the juices of the two limes, coconut milk and olive oil. Step 2 : Cut the 2 fish into cubes. Step 3 : Drizzle the sauce over the cubes of fish and refrigerate for 30 minutes. Step 4 : Add the chopped Thai basil and the coconut. Mix and add pepper. Step 5 : Plate the fish and sprinkle with Thai basil leaves, grated coconut and thin slices of radish. Share