Tomato water with seabass, elderflower and oregano

  • Starter
  • easy
  • 6
  • 45 minutes, plus 2-3 weeks for the vinegar and time for the tomato water

PT45M

PT

First published in 2022
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Ingredients

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Tomato water

Elderflower vinegar

  • 50g of elderflower, stalks removed
  • 50g of caster sugar
  • 500ml of white wine vinegar

To serve

1

Begin by making the elderflower vinegar as it takes 2–3 weeks to infuse. Trim off any woody stalks from the elderflowers - they can taste quite sour. Pack 50g dry elderflowers heads into a sealable container with 50g sugar (or to taste) and 500ml white wine vinegar. Leave on a sunny windowsill for 2-3 weeks to infuse. Strain out the flowers and pour into a clean bottle and seal

  • 500ml of white wine vinegar
  • 50g of caster sugar
  • 50g of elderflower, stalks removed
2

The tomato water takes 1–2 hours, but is best if left to strain overnight. Blitz the ingredients in a blender until coarsely chopped, then pour into a double-muslin-lined sieve over a bowl or jug. Place in the fridge and leave it to slowly drip through, this process enables you to capture a clarified liquid. Do not push the mixture or liquid through, let it drip through naturally. Leave in the fridge until ready to serve

3

Peel and slice cucumber into cubes that are between 0.5cm - 1cm in size. Dice the sea bass to the same size and put both in a bowl

4

Add some of the elderflower vinegar to season and gently mix to combine

5

Divide between the bowls and pour over the chilled tomato water. Finish with oregano leaves and a drizzle of extra virgin olive oil

  • 1 handful of oregano leaves
  • extra virgin olive oil
First published in 2022
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