For sea bream carpaccio:
Remove the scales and guts from the sea bream, rinse well and wipe with kitchen towel.
Remove the fish bones with a knife and a fish tweezer and cut the fillets.
Remove the skin and cut the fish in thin slices at a slight angle.
Place the fish slices in a deep plate.
For the lemon powder:
Put lemon shavings in a pan with grease-proof kitchen paper.
Lemon must dry out for 4-5 hours in the oven in a 122 degree Fahrenheit without fan.
Lemon should retain its color.
For vegetable broth:
Put all ingredients in a pot with water and boil for 30 minutes.
Strain and add soy sauce.
Cut the lime, the orange and the grapefruit in thin slices and place them on the fish.
Add the sesame, the chili pepper, the radish and the green apple.
Garnish with the chopped chives and add the fleur de sel and ground pepper on top.
Serve with some flavored broth (poured on via the side of plate), and a few drops of olive oil.