Slice 300 g char fillet into a fine tartar. Divide the
tartar between three dishes. Season the first tartar with the diced shallot, a
few drops of grape seed oil, the juice of 1/2 lemon, salt and pepper. Season
the second tartar with olive oil, finely chopped basil, some lemon juice, salt
and pepper. Refine the third tartar with some sesame oil and toasted sesame
seeds as well as a splash of soya sauce. Cover the three bowls with film and
place in the refrigerator until serving. Peel and fillet the pink grapefruits,
collect the resulting juice and beat with grape seed oil, salt and pepper into
Add the grapefruit fillets and put to one side. Steam the four large char fillets in a bamboo steamer for approximately 2 minutes. Beat the crème fraîche and put into a small piping bag. Place the three different tartars on the plates using a small ring and garnish with mushroom slices, chilli flakes and basil. Divide the grapefruit equally amongst the plates, place the caviar on the steamed char fillets and plate.
Finally, place the lemon peel on the beaten crème fraîche added to the plate.