Preparation
Step 1: Prepare the ingredients
- 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 and then cooled.
- Drain the tea leaves, press them lightly. Set aside.
- Cut the red onions into thin strips, bring the sugar and vinegar to a boil. Add the onions and set aside in a cool place.
Step 2: Assembly and finishing
- Arrange the sea bream and the previously cut pieces of orange, grapefruit, avocado and onion on a plate. Season with salt and pepper and then slice with a few drops of soy sauce.
step 3: the sea bream
- Cut the sea bream into thin strips on a board.
- In a bowl, mix salt, pepper, ginger, mustard and lemon juice, then add olive oil as if making mayonnaise. Finish with soy sauce.
- Gradually mix this marinade with the thin slices of sea bream and the infused tea leaves (about 2 teaspoons). Place the tartare in the refrigerator covered with film. Leave to mature for an hour.
Advice :
- The tea leaf brings a vegetal and herbaceous side, which explains the absence of traditional herbs.
- You can also reproduce this recipe with salmon.
