[a dish by Dimitrios Karatzaferis ]
for the sea bream tartar
- 300gr of skinless sea bream fillet
- a few drops of Tabasco
- zest & juice from 1 lime
- 20gr of ginger zest
- 50gr of pink grapefruit flesh
- 1 little chilli pepper
- Fleur de sel
- Extra virgin olive oil
We cut the fillet in cubes, and chop the chilli pepper & the pink grapefruit flesh.
We add the lime zest & juice, ginger, Tabasco, evoo, pepper & fleur de sel.
We let the fish aside in the marinade for around 2-3 minutes.
We cut big slices of sourdough bread, we add some evoo on top & we put them at the grill for 1minute at each side.
We put some of the tartar on top of each slice of bread and we garnish the dish with evoo & fleur de sel.