Tartar of Halibut with Chives, Lemon and Caper Berries  

Serves 4

Ingredients:

20 green beans, trimmed, halved crosswise
2 teaspoon plus 3 tablespoons /45 ml fresh lemon juices (from 1 lemon)
6 teaspoons plus 1 tablespoon /40 ml extra virgin olive oil
10 ounces/285g halibut fillet, cut in small dice
3 tablespoons very thinly sliced fresh chives
1 shallot, finely diced
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
12 caper berries

Method:

In a small saucepan of boiling water, cook the green beans for 3 minutes, or until crisp-tender. Using tongs, transfer the beans to a bowl of ice water to cool. Transfer the beans to paper towels and pat dry. Toss the beans in a bowl with 2 teaspoons of lemon juice and 2 teaspoons of oil. Set aside.

In a large bowl, toss the halibut, chives, shallots, mustard, the remaining 3 tablespoons of lemon juice, and 1 tablespoon of oil. Season to taste with salt and pepper. To serve, place a 2½-inch-diameter/6 cm ring mold in the center of a plate. Spoon a fourth of the halibut mixture into the ring mold and gently press down with the back of a spoon to compact. Remove the ring mold. Repeat, forming 4 halibut tartar discs total.

Arrange the green beans atop the tartar discs and drizzle 1 teaspoon of oil around the tartar on each plate. Garnish with the caper berries and serve immediately.