Tartare of sea bass, Osietra caviar, chives oil

Finely slice 80g filets of sea bass in strips, then into very small cubes, then hack them even smaller.

Use slightly wet hands to make four 20g balls, put each ball on a 10x 10cm piece of plastic foil, take the 4 corners and keep turning like a screw to make the ball even more dense and round. Reserve in the fridge. 

Hack 15g chives, then put in the blender with 1 dl olive oil and blend during 5 mins, then use a clean tea towel to drain and separate the green oil from the rest.

Take the fish balls from the foil and grate some lime zest over them.

Start plating with 1 tsp chives oil, then the sea bass and finally a dollop of black Osietra caviar and a sprig of chive

(Recipe by Jonathan Zandbergen)

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