Recipe for Sea Bream Tartare & Dill Whipped Cream

Cut the fish fillets, apple, fennel, radish, and onion into small cubes and place them in a mixing bowl.

Squeeze the lemon, add the olive oil, salt, pepper, emulsify, and pour into the mixing bowl.

Remove the dill leaves and mix gently, then set aside in the refrigerator.

Place the mixing bowl and the whisk in the freezer for 10 minutes before whipping the cream. Wash and dry the dill, then blend it to extract the juice; if necessary, strain.

Whip the cream for 3 minutes, add the dill juice, a pinch of salt, and beat again for 5 to 7 minutes, until the cream rises and is nice and firm.

To finish, place in a small bowl. Arrange the plates with the tartare and serve the whipped cream in its bowl.