Fish tartare with Extra Virgin Olive Oil, tomato water, zucchini pearls, and their blossoms

Clean, scale, and gut the sea bass, then fillet and skin it. Finely hand-chop the fillets into even pieces for the tartare, and season simply with Extra Virgin Olive Oil and salt. Wash, cut, and blend the tomatoes, then let them drain through a clean cloth placed over a sieve to collect the tomato water. Thoroughly wash the zucchinis and use a melon baller to create pearls. Blanch them for about one minute, then immediately cool in ice water to preserve their color. Season with Extra Virgin Olive Oil, salt, and pepper. Gently clean the zucchini blossoms, removing the internal pistil and washing them carefully. Cut them into thin strips. To serve, place the tartare in the center of the plate using a pastry ring, then top with the seasoned zucchini pearls and zucchini blossom strips. Serve the tomato water on the side, seasoned with salt and pepper, pouring it into the plate only at the moment of serving.