Sea bream tartare with anise
For 4 people
500 g sea bream fillet, skinless
½ teaspoon of anise seeds
3 tablespoons of olive oil
½ tablespoon lemon juice
½ teaspoon pastis Henri Bardouin
1 pinch of fleur de sel
Check that there are no more edges in the fish fillets. If they are left, remove them with a small clip. Rinse them with fresh water and then mop them up carefully. Place them for about 15 minutes in the freezer to firm the flesh. Put 4 plates to cool.
Prepare the seasoning. Crush the anise seeds and the fleur de sel in a bowl. Mix the lemon juice and pastis Henri Bardouin, then pour the oil whipping to emulsify the whole.
Remove the bream fillets from the freezer, place them on a board and chop them into small cubes with a sharp knife. Put them as you go in a bowl on a dish filled with ice cubes.
Pour the sauce over the fish, give a few turns of pepper mill and mix well. Form small domes on chilled plates or spread the tartar in verrines. Sprinkle with anise seeds and refrigerate until ready to serve.