Remove the skin from the sea bass, cut the flesh into strips and then dice them. Place them into a bowl with the juice from the lime and the lemon, the chopped dill, salt and pepper, mix and cook for 20 minutes.
Serve the fava beans puree with a spoon or with a pastry bag and place next to it the fish tartare (use a round cutter for a more impressive result).
Garnish the tartare with fresh dill, drill olive oil on the fava beans puree and sprinkle with ground pepper for more color.
-rnormalen.jpg?lm=A21563962C51B5A6820F7656797A38E1 "Fava beans puree with sea bass tartare")