Sea Bream Tartare on Zucchini Salad
Preparation steps
Rinse the sea bream, pat dry and chop small. Rinse the limes under hot water and pat dry. From one lime finely zest the peel and squeeze the juice. From the middle of the second lime cut four thin slices, squeeze juice from the rest of fruit. Combine the sea bream with 2-3 tablespoons lime juice, oil, 1 pinch of sugar and pepper flakes, season with salt and pepper. Leave in the refrigerator for about 10 minutes.
Meanwhile, rinse mint, shake dry and pluck off the leaves. Rinse the zucchini and cut with a vegetable slicer into thin slices (or grate). Mix with 1-2 tablespoons lime juice and 1 pinch of sugar, and season with salt and pepper. Distributed with the mint leaves on plates and sprinkle with curry. Top with the sea bream tartare using ring molds, and serve each garnished with a slice of lime.