Tartare de daurade, granité de citron vert


  • 4 limes
  • 60 ml water
  • 2 sea bream fillets
  • A few pinches of salt
  • 1 new onion, minced (the green chives minced separately)
  • 4 cl of olive oil
  • 60 g (0,132 lbs) caster sugar
  • A few pinches of Espelette pepper
  • 60 ml milk

Remove the bones of the sea bream as well as the skin. Cut the fillets into slices, then
in small cubes.
Grate the skin of the limes without removing the white skin which is bitter.
Squeeze the lemons over the zest, add the sugar, water and milk, mix. To leave
freeze for at least two hours.
Season the sea bream tartare with a drizzle of oil, the minced onion, the flower
salt, Espelette pepper. Add the minced chive greens.
Arrange in verrines. Scrape the granita with a fork and decorate the
tartar.



 

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