1 amberjack Fish from Greece (approx. 2 kg)
A bunch of tarragon
One small stump of curly salad
EVO oil to taste
Scale and clean the fish, gut it and prepare fillets to be cut into thin slices (sashimi). Lay the sea bream sashimi on a plate, overlapping one slice with the other.
Heat a frying pan, lay a sheet of greaseproof paper on top and then sear the fish slices so that they are evenly browned. Place a second sheet of greaseproof paper over the raw side, turn and sear the other side of the fish in the same way to obtain tender flesh.
For the tarragon sauce, emulsify a few leaves of the aromatic plant with the minipimer, or finely chop a few leaves and add EVO oil to taste.
To prepare the dish, wash and cut the curled salad and dress as desired. Place a few leaves on the plate and lay the slices of seared amberjack on top. Add a pinch of salt and a drizzle of EVO oil to taste, a few soya shoots and some edible flowers as decoration.