600 g of fresh sea bass fillets
a bunch of dill
Roughly chop the fish fillets and sprinkle with lemon juice filtered, emulsified with a few tablespoons of olive oil, salt and pepper.
Sprinkle with chopped dill and keep cool.
Just before serving, blanch for a minute the tomatoes, skinned, remove seeds, cut the flesh into cubes and distribute them on the tartare and serve immediately.
(Grandma Leah may want to try with salmon)