Dice the bass and add the chopped chives

Put to stand in the fridge

Put the fennel, horseradish, cumin, tarragon and sea salt into a bowl and mix them all together

Mix the lemon juice, salt, pepper and virgin olive oil. Add the mixture to the bream’s flesh, followed by the coarsely ground white pepper

Put a layer of the fennel and horseradish mixture on the bottom of each verrine, with the diced bass on top

Decorate with a caper

Enjoy!