Sea bream tartare with tarragon pesto

With kombu marmalade and Kalamansi lemon sorbet - by Alexandros Tsiotinis



For the tarragon pesto

100g tarragon leaves
8g ice
8g almonds
80g olive oil
Lemon juice

For the Kalamansi sorbet

290g water
115g glucose
170g sugar
6g super Neutrose
385g Kalamansi puree
Zest of 2 lemons

For the tartare

100g sea bream
Bergamot oil
Piment d’espellete

For the kombu confit

500g water
250g kombu (left to wet for 24 hours)
200g sugar
60g lemon juice


For the tarragon pesto

We put all the ingredients into the thermomixer until the mix becomes homogeneous.

For the Kalamansi sorbet

We boil all the ingredients except from the Kalamansi and leave it overnight in fridge. The next day we add the puree and homogenize with a beamer. We share it into pacojet bowls and leave them for a night.

For kombu confit

We cook at low heat for about an hour until it starts thickening.