- 340g Gilthead sea bream
- 10g chopped shallot
- 1 bunch of chopped dill, plus garnish
- 80ml lime juice
- 20ml soya sauce
- 10ml Tabasco
- 50ml olive oil
- 1 bunch of cilantro
- 1 sheet of Filo pastry
- 2g Espelette chili pepper
- 60g curly salad leaves
- 10g red Batavia lettuce
- 5g salmon eggs
- 40g diced preserved lemon
- 80g mango
- A leaf of gelatin
- 20ml balsamic cream
1. Cut the sea bream.
2. In a bowl, combine shallot, dill, chopped cilantro, lime juice, olive oil, soya sauce and Tabasco.
3. With a large stainless steel square cake ring, cut 2 layers of filo pastry sheet bound with a bit of egg yolk, brush a little clarified butter over with a touch of Espelette chili pepper on top and heat in oven between two buttered sheets of paper at 180°C until the desired color.
4. With a small stainless steel square cake ring, cut a slice of mango about 4 mm thick.
5. Cut a triangle of filo pastry sheet with clarified butter to gain some height in decoration and heat in oven with the cake ring.
6. Mix bream with ¾ of the bowl’s juice.
7. Place the first tartare in the large square; add the filo pastry sheet then place the rest of the tartare in the cake ring and add sliced mango.
8. Season the mesclun with a little bit of lime juice and carefully place on the last stainless steel serving square.
9. Add the filo sheet triangle, the jelly mango cubes, the preserved lemon cubes, the cilantro and the salmon eggs.
10. Trace two lines of balsamic cream on the edge of the plate.