Ingredients for 4 people

•  500 g (1 pound) very fresh Sea Bass
• 2 avocados, ripe
• 2 teaspoons mustard
• 1 tablespoon cider vinegar
• 1 egg yolk
• 3 Tbsp olive oil
• salt to dash
• juice of one lemon

Wash, dry and cut the bar into small cubes. Keep in a cool place. Cut and remove the stone of one of the avocado and mix the flesh into a bowl to a consistency of a purée. Add the egg yolk, then, mustard, vinegar, oil and salt and mix again with an electric mixer. Add the resulting mousse to the diced fish and marinate in the refrigerator half an hour. Meanwhile, peel and cut the remaining avocado into thin slices and sprinkle with lemon juice. Prepare your tartare with presentation circles on individual plates starting with a layer of avocado slices and eventually decorate with 2 or 3 avocado strips on top. Serve chilled with toasted country bread.