Mix all of the tartar ingredients and allow to macerate.
Crush the fresh codium to form a puree, add the lyophilized codium and egg yolk. Crush it again, slowly adding the oil to obtain an emulsion.
Boil rice vinegar and sugar and add dashi kombu.
When it is cold, add the algae and soak them with the help of a vacuum sealer.
Make a base of strained algae salad, with the sea bream tarta ron top.
Place some blobs of emulsion, Salicornia sprouts and sorrel leaves around it.
Tino Otero, Porto-Muiños (Coruña Cociña)
For the tartar