Tomato water with seabass, elderflower and oregano

Tomato water with seabass, elderflower and oregano

Diced sea bass dressed with elderflower vinegar and served with a refreshing tomato water broth in this stunning summer starter recipe. The dish is simply garnished with cucumber and oregano leaves.
  • Cooking:
  • Serves: 6 persons



  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