Sea bass tartar with lemon zest confit

From Brompton Cookery School in Shropshire, a useful starter. Make sure you use really fresh fish. Serves 2

INGREDIENTS

100g sea bass
1 Lime
Pinch of salt
Handful finely chopped dill
½ tsp finely chopped chilli
2 cherry tomatoes cut in half and gently confit in olive oil
Salad leaves
1 inch piece of cucumber

METHOD FOR CONFIT

1. Finely chop zest of 1 lemon.

2. Squeeze lemon juice out and put aside.

3, Blanch and refresh zest twice.

4. For the third time place lemon zest into juice.

METHOD FOR TARTAR

1. Dice the skinned, filleted and boned fish into ½ cm small regular shapes.

2. Shape cucumber similarly

3. Put all ingredients together and mix. Leave between 20 mins and 2 hours.  Use your eye to decide when it is ready.