Ingredients
Preparation
- Mix the chicken stock with the Iota and whisk.
- Stir in the fat at room temperature and flavour with the other ingredients. Pour into a squeeze bottle. P
- eel the cucumber into wide strips with a peeler until you reach the centre. Discard the skin, cut the core into slices and sear. Stir the remaining ingredients into a vinaigrette and season. Marinate the cucumber strips in the vinaigrette and season to taste.
- Roast the rapeseed in a pan and caramelise with the syrup. Leave to cool and stir to separate the seeds. Let the spices infuse in the stock for 20 minutes and finely strain. Thicken the stock slightly.
- Place the cucumber strips on a plate with the sliced fillets and pour over the warm stock.
- Drizzle the chilli infused fat and sprinkle with rapeseed.
- Add the flowers for the perfect finishing touch.