Preparation
Step 1: Prepare the ingredients
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Infuse 3 teaspoons of lemon & ginger tea in 1/4 liter of mineral water, at least 12 hours in advance, or prepare a tea infused for 3 minutes hot then cooled.
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Strain the tea leaves and press them lightly. Set aside.
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Cut the red onions into thin strips. Bring the sugar and vinegar to the boil, add the onions, then set aside in a cool place.
Step 2: Assembly and finishing
- On a plate, arrange the sea bream, the marinated orange, grapefruit, avocado and red onion pieces. Season with salt and pepper and add a few drops of soy sauce to enhance the flavors.
Step 3: Prepare the sea bream
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Cut the sea bream into thin strips on a board.
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In a bowl, mix the salt, pepper, ginger, mustard and lemon juice. Then gradually add the olive oil, as if making mayonnaise. Finish with a drizzle of soy sauce.
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Add this marinade to the sea bream strips, adding about 2 teaspoons of infused tea leaves. Mix gently. Cover with cling film and leave to rest in the refrigerator for an hour.
Elegant finish
- When serving, add a small spoonful of caviar to the tartare to enhance the salty flavors and add a refined touch to your plate.
Advice
The tea leaf brings a vegetal and herbaceous dimension, making traditional herbs unnecessary. This recipe can also be made with salmon to vary the pleasures.
