Courgette finger rolls stuffed with sea bass and citrus foam
240 g smoked sea bass
Salt and pepper
Olive oil pearls
Mild olive oil
100 ml lemon juice
200 ml warm water
5 g soya lecithin
1. Wash and cut the courgette in thin lengthwise slices and set aside.
2. Combine the lemon juice, water and soya lecithin and blend until frothy.
3. Lay the courgette strips flat. Place the sea bass at one end and roll up. Season with salt and pepper and garnish with sprouts, oil pearls and citrus foam.