Recipe for Sea Bass Tartare with Julienne Vegetables

Cut the fish fillet into cubes and marinate it with lime juice, olive oil, pink peppercorns, salt, and pepper for 20 minutes. Drain and then mix in finely chopped celery.

Cook the potatoes with their skin either by steaming or boiling in salted water for about 20 minutes, starting with cold water, then peel them and cut into cubes.

Put them in a blender with orange juice and cumin. Blend everything until creamy.

To finish, layer in a glass the fish, then the potato cream. Garnish with chervil.