Dip 120 g yellow cherry tomatoes in boiling water for 10 secs, cool under cold water and take of the skins. Slice in 4 parts. Hack 60 g wakamé finely, mix with the tomatoes and keep cool in the fridge.
Slice 1 filet of sea bass into small cubes, mix with 3 tbsp olive oil and 2 tbsp chives and season with salt and pepper.
Top with the fish and finish with the zest of a lime and some lime juice
(Here the recipe/video from Sven, in Dutch)
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