ingredients

300g of sea bream filet
300 g of line bar fillet
Sesame seeds
Sun-flower seeds
linseed
1 lemon
balanced oil
pepper

Lemon untreated.

Like all other citrus fruits, lemon is at the top of the list of anti-cancer foods. It contains antioxidants that would slow down the proliferation of cancer cells. Even his skin is interesting. Hence the interest, when using zest, to choose an untreated lemon, since the residues of chemicals on plants can be carcinogenic.

Green radish sprouts.

Like all plants, they would have protective benefits. But the molecules responsible for their color are also involved: those of radish greatly reduce the risk of stomach cancer. Finally, many studies have shown that their fibers would reduce the risk of colon cancer.

Fish.

The bar and the seabream are two lean fish. Always preferable to fat meat because weight is also a risk factor in cancers: the fat cells contain growth factors likely to promote the multiplication of cancer cells.

Balanced oil.

It is a blend of grape seed, sunflower, pumpkin and olive oils. Either 4 oils with well balanced fatty acids that do not cause inflammatory reactions in the body. Special mention to olive oil: its antioxidants could limit the development of cancer cells.

Steps

Step 1

Coarse with a knife 300 g sea bream fillets and 300 g bar line fillet.

2nd step

In a frying pan, brown dry 2 tbsp. to s. sesame seeds, 1 tbsp. to s. of sunflower seeds and 1 tsp. to s. flaxseed on low heat for 5 min.

Step 3

As soon as they are cold, mix them with the fish and keep in the refrigerator under a cling film.

Step 4

Grate the zest of one half of untreated lime and set aside. Squeeze the other half of lemon

Step 5

Prepare a vinaigrette with 5 cl of balanced oil (read above) and lime juice, salt and pepper.

Step 6

Pour it over the fish tartare with the zest, mix and arrange in 4 plates.

Step 7

Put a handful of green radish sprouts on each tartar.