Tartar of sea bream with corn mousse
2 tbsp. olive oil
2 sheets of gelatine
4 sea bream fillets, coarsely diced
1 bunch of coriander
2 tins of corn
Empty the two tins of corn into a sieve and collect the juice.
Blend three quarters of the corn.
Mix the juice of the corn, the mixed corn and the gelatine.
Fill the siphon, close it and put in the gas cartridges and shake well. Keep in a cool place for at least 2 hours.
Mix the cubes of sea bream with the coriander, the juice of the 2 limes, the onion, the olive oil, salt and pepper and add the last quarter of the corn.
Arrange in the bottom of the plate, add the corn foam and the zest of the limes.