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



First published in 2022
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Tomato water

Elderflower vinegar

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

To serve


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

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


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


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


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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