Raw Marinated Sea Bass with Shaved Cucumber Salad and Breadsticks

Squeeze the cucumber salad a little, collect the marinating stock. Fill the cucumber salad into small dessert bowls or evenly distribute small heaps on a plate. Place the sea bass decoratively around it.

Beat the cucumber marinade stock with a blender until creamy and spread evenly over the cucumbers. Add the bread sticks and decorate with chervil.

Remove the skin from the cucumber, remove the seeds and grate. Season with salt and pepper. Rinse the lemon under hot water and dab dry. Grate the peel.

Mix the grated cucumber with the sour cream and a tiny bit of juice of one lemon and marinate for 10 minutes.

Cut the sea bass fillet into very thin slices with a long, large kitchen knife. Season with salt and pepper. Rinse the chervil, shake dry, pluck off the leaves and chop. Mix chervil with lemon zest, Noilly Prat and canola oil. Brush or drizzle the sea bass with it and marinate for 8 min.

Preheat the oven to 180 degrees (convection oven). Cut the slices of brown bread into oblong, not too narrow sticks and drizzle with a little garlic oil. Roast in the heated oven for 6 min.

Tip:

How to prepare garlic oil: in 100 ml olive oil 2 peeled garlic cloves form and infuse in it for 1 to 2 days. Makes about 10 tbsp garlic oil.

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