Tomato water with seabass, elderflower and oregano

Instructions

1. Step 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

2. Step 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. Step 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. Step 4

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

5. Step 5

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