Grapefruit and sea bream caviar by Frédéric Vardon

Ingredients

For the grapefruit caviar

• 1 red ruby ​​grapefruit
• 3 tablespoons extra virgin olive oil

For the marinated royal sea bream

• 2 sea bream fillets (400 g) without skin

• coarse gray salt

• the zest of 1 organic lemon

For training

• flower of salt

• herbs and flowers from the garden

Preparation

1. Prepare the caviar: using a sharp knife, peel the grapefruit to the quick; there should be no white part left (zest or albedo). Place the grapefruit in a small bowl or deep plate.

2. Microwave it for 2 to 3 minutes at 900 W, turning it every 30 seconds. Using a fork, separate the grapefruit “grains” that make up its flesh. The result should look like a pretty pink caviar. Mix with the olive oil and set aside.

3. Prepare the sea bream: sprinkle the fillets generously with coarse grey salt, refrigerate for 12 minutes. Rinse the fish thoroughly, dry it well with absorbent paper. Cut the fish into thin slices. Season with the lemon zest.

4. On a plate, arrange the thin slices of sea bream nicely. Cover with the caviar. Finish the presentation with the fleur de sel and the herbs and flowers from the garden. Serve with a citrus vinaigrette.