Flat-leaf parsley, chervil, basil, mint, fresh coriander, sea salt, black and white pepper, a few dried pink berries, olive oil, dill, 1 red pepper, 1 green pepper, 1 yellow pepper, 400g salmon, 200g scallops, chives, lemon, 3 oysters.
Step 1. Cut tiny cubes of salmon and scallops with a knife. Mix in a bowl with a spoonful of olive oil, salt, and both peppers. Cover with plastic wrap and set aside in the refrigerator.
Step 2. Take 4 or 5 leaves of each herb, except dill, chop them into small pieces, then mix them together.
Step 3. Make a vinaigrette with the juice of one lemon, olive oil, and sprigs of dill. Pass in a blender at maximum speed to emulsify. Set aside.
Step 4. Cut the peppers in half, remove the seeds, and blend them separately to reduce them to a coulis. Pass through a fine sieve.
Step 5. Chop the oysters with a knife, add them to the vinaigrette with their juice.
Step 6. In a white or transparent glass plate, form the tartare into a dome, drizzle with oyster vinaigrette, sprinkle with the mixture of fresh herbs, and decorate with pink berries.
Step 7. Draw a rosette around the tartare with the three coulis. Serve immediately.
1 pastry ring, 1 knife, 1 salad bowl, 1 lid, 1 wooden spoon, 1 blender, 1 stand mixer, 1 fine sieve, 1 pitter, and 1 plate.