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.
