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John Dory Tartar and Oysters in March Beer Aspic Recipe
John Dory Tartar and Oysters in March Beer Aspic
Flora Mikula, restaurant Flora Mikula, Paris
Flora Mikula,  restaurant Flora Mikula, Paris
Flavors of Paris and the Ile-de-France
Total time: more than 2 hours

Prep. time: 15 minutes
Cooking time: A few minutes
Refrigeration time: 1 - 2 hours

Difficulty: Easy
Chef's Note

Serve immediately with a spoonful of herring caviar and toast points.


For 4 servings

- 4 nice fillets of John Dory
- 8 oysters (no. 2)
- 500 ml (2 cups) March Beer or other pale beer
- 1 tbsp. chopped black olives
- Juice and grated zest of a lime
- 1/2 bunch cilantro, chopped
- 3 g (1 tsp.) Agar-agar, or 2 sheets of gelatin
- 4 tsp. herring Caviar
- 2 tbsp. olive oil
  1. Open up the oysters and strain their liquor before chopping them coarsely. Set everything aside.
  2. To prepare the Bière de Mars jelly, bring the oyster liquor to a simmer in a saucepan with half the Bière de Mars. Add the agar-agar and bring to a boil; if you're using gelatin, melt it off the heat.
  3. Add the remaining Bière de Mars and place in the refrigerator to set.
  4. Cut the John Dory into small cubes.
  5. In a bowl, combine the diced John Dory with the chopped black olives, the olive oil, lime juice and zest and chopped oysters.
  6. Remove the beer jelly from the refrigerator with a fork and add it to the contents of the bowl. Mix gently.


  1. Divide the mixture among champagne coupes.
  2. Foam a glass of beer and remove the foam, placing it on top of the tartar.

Collaboration: VFC and Maîtres Brasseurs de France


A glass of March Beer

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