INGREDIENTS
| Seabass | 400gr |
| Lemon juice | 35gr |
| Gr olive oil | 25 |
| Shallot | 15gr |
| Pcs oyster | 3 |
| Royal Siberian Caviar | 80gr |
Oyster sauce:
| Fresh free range organic eggs | 2 |
| Table oil | 250gr |
| Fresh oysters | 6 |
| Water | 50gr |
Garnish:
| Watermelon | |
| Lime powder | |
| Gold leave |
Cooked with
Royal Siberian Caviar
METHOD
Seabass Tartar:
1.Remove the skin of the seabass, cut the flesh into strips then dice. Place into a bowl seasons with lemon juice, olive oil, chopped shallot, chopped dill, chopped oyster, salt, mix together and refrigerate.
Oyster sauce:
2.Cook the eggs for 6min, then mix the eggs with a little water in order to emulsify the mass, add the oil and the oyster, sieve, refrigerated and reserved into squeezing bottle.
Dressing:
3.Dress the seabass tartare into the ring, add on top the caviar then add around the oyster sauce and the watermelon Decorated with gold leave , lime powder.
Chef Thiery Papillier
Thierry Papillier was born in Brittany France training at Le Nôtre’s School and Alain Ducasse formation centres earning a certificate in chocolate, before accepting a position at Relais & Chateaux hotel on the Normandy coast that was to be the first of five Michelin-starred restaurants that employed him over six years in France – all before he turned 25.
Since then Thierry has developed an illustrious career in leading hotels around the world ranging from the Four Seasons Hotel Casablanca; Four Seasons Resort Mauritius ; Four Seasons Hotel Cairo; First Arabian Hotel and Resort Company, Cairo; Hotel Nile Hilton; as well as various restaurants in France.