The firm flesh of bream in Nathan Outlaw's recipe is complemented by the sweet flavour of cream-enriched tartare-style sauce flecked with potatoes, asparagus, lettuce and peas. You can buy two large, whole fish if you want to fillet them yourself, or ask your fishmonger to do this for you.
Cut the tuna and avocado into small cubes. Chop the spring onions and chives. Mix everything carefully and add soy sauce, a few drops of lime, salt, pepper and olive oil. Shape with ring-shaped molds. Finish with a few flakes... #BlueBayouGuatemala