It is important for future generations to respect the seabed, fish sizes, and also to respect reproduction periods. That is why I have chosen the sea bream, it meets all the criteria, in collaboration with our local fishermen, so we are all on the same page.
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- 1 sea bream, 800 g
- 1/4 of a cauliflower, 3 lemons
- 1 litre of syrup
- 1 litre of water
- 250 g of sugar
- garden herbs (nasturtium, coriander, fennel flowers ...)
- 100 g of mixed seeds (hazelnut, sunflower seeds, sesame seeds and flax seeds)
- olive oil
- salt, pepper
- 1 piece of kaffir lime, 1 lime
- 1 finger lime
- Cut the sea bream into a tartare and season with olive oil, salt, pepper and citrus zest [lime] and add the finger lime.
- Collect the pith from the lemons. Blanch 3 times and add to a light syrup then mix.
- Cut the cauliflower into semolina, season with olive oil, lemon juice, salt and pepper.
- Dress and decorate with the garden herbs and the mixed seeds.