Sea bass, sam­phire, Jer­sey Roy­als, cu­cum­ber, chilli and mint

The Daily Telegraph - Telegraph Magazine - - THE CUT -

Serves 4 — 1 whole cu­cum­ber, peeled, de­seeded and finely diced — bunch of fresh mint,

chopped — 1 red bird’s-eye chilli,

finely diced — splash of red-wine vinegar — 100ml olive oil, plus ex­tra

for fry­ing and driz­zling — 1 large fresh sea bass,

cleaned and gut­ted — bunch of dill — 1 lemon, sliced, plus the

juice of 1 lemon — 500g Jer­sey Roy­als,

washed and par­boiled — 300g fresh sam­phire

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