Royal seabream Tartar flavoured with mango and passion fruit

For 2 people

• 2 filets of royal seabream
• 2 passion fruits
• 2 tbsp of sesame oil
• 1 tbsp of sweet soy sauce
• 1 spring onion
• 1 squeeze of lime
• 1 piece of mango
• A few pomegranate seeds
• A few lemon balm leaves
• A few radishes
• Fleur de sel

Biscuits

• Biscuits:
• 1 handful of flat-leaf parsley
• 80g of water
• 30g of sunflower oil
• 10g of all-purpose flour

Prepare the flat-leaf parsley biscuits. Mix water and leaves with a hand blender and sieve.

Add oil and all-purpose flour and mix again. Pour a tbsp of the mixture in a hot frying pan without fat. When the liquid has evaporated, the biscuit is done. Remove from heat before it turns golden brown. Repeat and gently drop the biscuits on paper towel.

Set aside.

Pour the passion fruits juice in a bowl. Add the sesame oil, the sweet soy sauce, the finely chopped stems of spring onion and lemon balm leaves, the cut in small pieces mango, a few pomegranate seeds, a squeeze of lime and a pinch of fleur de sel.

Add the fish cut in small cubes and mix gently.

Arrange the plate using a cookie-cutter. Serve with baby leaves salad and the parsley biscuit.

Add a drizzle of sauce around.