Recipe for Sea Bream Tartare with Passion Fruit Strawberries

Prepare the sauce: rinse, hull, and quarter the strawberries. Cut the passion fruits in half and strain the pulp to keep only the juice.

In a saucepan, heat the sugar, passion fruit juice, and 150 g of chopped strawberries over low heat for 5 to 10 minutes. Pass everything through a fine sieve and let cool.

Once cooled, whisk this juice while adding the olive oil in a thin stream. Season with salt and pepper, then set aside.

Cut the fish fillets into small cubes. Chop the chives, cut the lime into slices and then into small wedges. Mix everything together, add some crushed pink berries and 1 to 2 tablespoons of sauce, then set aside in the refrigerator.

To finish For the presentation, place a bit of passion fruit/strawberry sauce in the center of each plate. Put the rings in the center and fill them three-quarters full with dorade tartare. Place the remaining strawberries on top, then remove the rings. Finally, add a sprig of chives.