Sea Bream tartar on sourdough bread

[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
• Pepper
• 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.