Refreshing sea flavours with a Mediterranean twist
Light prawn tartare meets juicy, fresh grapefruit and aromatic mint – an elegant, fine appetiser with a summer feeling.
Ideal wine accompaniment: Vermentino (Vermentino di Gallura DOCG, Sardinia, Italy)
The Vermentino from Gallura impresses with its distinctive sea freshness, citrus flavours and a hint of Mediterranean herbs. Seine klare Mineralität und lebendige Säure harmonieren perfekt mit der saftigen Grapefruit und der leichten Süße der Garnelen, während das zarte Kräuterbouquet die Frische der Minze unterstreicht.Its clear minerality and lively acidity harmonise perfectly with the juicy grapefruit and the light sweetness of the prawns, while the delicate bouquet of herbs underlines the freshness of the mint. With its fine, salty structure, the wine is like an extension of the sea flavour in the tartare – elegant, present and light in summer.
Further wine recommendations:
1st Albariño (Rías Baixas DO, Spain)
Caribbean-fresh grapefruit, green apple notes and salty minerality – Albariño complements the tartare with exciting acidity and sea breeze. Its fruitiness harmonises with prawns and grapefruit, while the crisp acidity works the flavours and cleanses the palate.
2. sauvignon blanc (Marlborough, New Zealand)
Exotic fruit flavours of gooseberry, citrus and green pepper – this white wine brings a lively, expressive freshness into play. Its vegetal depth harmonises with mint, the animating acidity emphasises the sweetness of the grapefruit without overpowering the dish.
3. Picpoul de Pinet (AOC Languedoc, France)
Known as a ‘cracking acid wine’, it has crisp citrus fruit, green apple notes and salty minerality. Ideal for seafood – it emphasises the freshness and makes the tartare shine. Its present acidity perfectly supports ingredients such as grapefruit and mint.
4. Grüner Veltliner (Kamptal DAC, Austria)
With notes of white pepper, lemon peel and spicy herbs, it subtly complements the mint and citrus in the tartare. Its mild minerality and finely structured flavours ensure clarity on the plate.
5. rosé (Bandol AOC, France)
Full-bodied, with red fruits, herbs and a subtle salty note – a strong rosé that carries the fine tartar and combines it with Mediterranean depth. Its fine tannin structure supports the texture of the prawns and its fruit complements the grapefruit in a refined way.
The recipe:
Garnelen‑Tatar mit Grapefruit & Minze
Cooking utensils
- 1 Schüssel + Löffel
- 1 Zitruspresse
- 1 Küchenmesser & Brett
- 1 Portionierring (optional)
Ingredients
Fischbasis
- 200 g rohe Garnelen geschält & entdarmt
- 1 kleine rote Zwiebel fein gewürfelt
Frucht & Kräuter
- 1 kleine rosa Grapefruit filetiert & gehackt
- 1 EL frische Minzblätter gehackt
- 1 TL Zitronensaft
Marinade
- 2 EL Olivenöl
- Salz Pfeffer
Preparation
Tatar anrühren:
- Garnelen und Zwiebel mischen, Grapefruit & Minze zufügen.
- Mit Öl und Zitronensaft mischen, abschmecken.
Servieren:
- In Portionierring oder schön angerichtet auf Teller.
- Mit extra Minze und Grapefruit dekorieren, leicht pfeffern.
Empfohlene Beilagen
- Knusprige Crostini
- Grüner Spargelsalat
- Hausgemachtes Olivenbrot
