White fish crudo with preserved vegetables
- Serves: 4
- Cooks in: 90 min
- Difficulty: Easy
Sea bass if available 600 gr filleted and pinned bonned
Hazelnut oil 10 gr
Olive oil 40 gr
Grapeseed oil 15 gr
Large turnips 1 unit
Cucumbers 1 unit
Courgettes 1 unit
Chervil ½ bunch
Fina table salt
Weight the fish and add 2.5% Maldon salt leaving to cure for 2 h. wash after this period and pat dry with a cloth.
Slice and portion.
Wash all the vegetables and rub them with fine salt leaving them on a tray to rest for 1 h. after this period rinse them in cold water and slice for service.
Mix all the oils together and with a wisk, incorporate the salt.
To serve leave the vegetables to last so you can cover the fish with them.