Sea bass tartare with caviar and hot croutons

Serves 1:
200 g sea bass, 5 g salt, 5 g sugar, 15 g caviar, 4 croutons, 5 g extra virgin olive oil, 3 chives.

Remove the scales and gut the sea bass. Remove the bones to obtain two fillets. Marinate them by covering them with a thin layer of salt and sugar. Leave them to dry out for 48 hours in the fridge. Remove the skin and cut the fillets into cubes. Dress them with the extra virgin olive oil and the chopped chives. Serve on a plate, shaping the tartare into a cylinder (use a mould), cover with the caviar and surround with buttered, scalded hot croutons.