4 Sea bass, 1.5kg
2 Meagre, 800gr each
1 cucumber, diced, unpeeled
1 medium-sized onion, finely chopped
1/2 large bunch of parsley, leaves finely chopped
1 tomato, diced
30gr black olives, sliced
10gr pickled ginger
10ml yuzu or lemon juice
1 green pepper, diced
Olive oil, salt, pepper, swallow fish roe, radishes
Remove the scales from all the fish, as well as their gills and entrails. Proceed to filet them, removing the skin, bones and belly. Season the filets and fry them in a pan over medium heat, trying to preserve their juices as much as possible. We then cut the filets into pieces and place them in a large bowl.
Add the rest of the ingredients into the bowl and mix the salad tenderly, trying to keep the pieces of fish whole. Try the taste of the mixed ingredients – check for seasoning before serving. Serve either using a cooking ring, or any other way you prefer, and add the fish roe on the top.
Tip: The fish can be cooked in different ways: boil it or grill it over charcoal -as in a barbecue— to create variations of this recipe. The barbecued approach is especially nice if you want the notes of charcoal in the fish salad.