Sea bream tartare, cucumber jus and caviar

Create a fresh and summery recipe with this sea bream tartare, served with a refreshing cucumber jus, and elevated with a touch of Daurenki® caviar.

Preparation : 15 minutes

Serves 4

• 4 sea bream fillets
• 50g of Daurenki® caviar
• 1 cucumber
• 2 tablespoons of olive oil
• Edible flower petals and young sprouts
• Sea salt

Method

1. Rinse the cucumber, cut it into large cubes, blend it, then strain through a fine sieve to collect the juice. Lightly season with salt.
2. Dice the sea bream fillets for the tartare.
3. Season with 2 tablespoons of olive oil.
4. Gently place on a plate, garnish with Daurenki® caviar, flower petals, and young sprouts. Pour the cucumber jus around the tartare.
5. Enjoy!

Photographs : Aimery Chemin • Food styling : Coralie Ferreira