Ingredients

  • 100g seabass, skinned sliced thinly
  •  1 tsp elderflower
  • 1 tbs crème fraîche
  • 1 lime juice and zest
  • 1 tsp ver jus
  • 1  tsp toasted pumpkin seeds
  • ¼ cucumber
  • 1 tsp dill oil
  • A few fresh garden herbs
  • 2 white grapes sliced

Method

Place the fish onto a plate, cover in juice and zest and leave to cure for 5 minutes.

Mix the crème fraîche and elderflower together and dot over the fish.

Cut balls of cucumber, pop into a bowl and blitz the leftover cucumber. Pour through a sieve over the cucumber balls, mix  and then spoon over the fish. Sprinkle over the pumpkin seeds grapes and ver jus, garnish with herbs. Serve!

Ingredients

  • 100g seabass, skinned sliced thinly
  •  1 tsp elderflower
  • 1 tbs crème fraîche
  • 1 lime juice and zest
  • 1 tsp ver jus
  • 1  tsp toasted pumpkin seeds
  • ¼ cucumber
  • 1 tsp dill oil
  • A few fresh garden herbs
  • 2 white grapes sliced

Method

Place the fish onto a plate, cover in juice and zest and leave to cure for 5 minutes.

Mix the crème fraîche and elderflower together and dot over the fish.

Cut balls of cucumber, pop into a bowl and blitz the leftover cucumber. Pour through a sieve over the cucumber balls, mix  and then spoon over the fish. Sprinkle over the pumpkin seeds grapes and ver jus, garnish with herbs. Serve!