Marinated fish with rhubarb salad

Ingredients 10
Servings 1


Serving Change
  • 400
    fillets of fresh white fish
  • 50
    olive oil
  • few drops of lemon juice
  • salt and white pepper
  • 4
    spring onions
  • 1
    small English cucumber
  • lemon juice
  • olive oil
  • a few fine thread sprouts
  • rhubarb ribbon curls (see tips)


Slice fish very thinly. Lay in overlapping slices round 4 plates. Sprinkle or brush with the olive oil, then season with lemon, salt and pepper. Clean and shred the spring onions. Peel the cucumber, remove the centre core of seeds and liquidise with lemon juice and olive oil to make a dressing. Slice the cucumber in ribbons and place in iced water to curl. Mix the cut salad ingredients with the dressing and pile on top of the fish in a posy fashion. Top with the sprouts and then 3 rhubarb ribbon curls per plate.

Read more on: fish/seafood

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