Sea bass tartare, cottage cheese, basil oil

Blitz 40g basil leaves, 20g spinach and 150g grapeseed oil during 2 mins.

Warm the basil oil till it starts to separate, sieve through a muslin cloth. Store in a jam jar in the fridge.

Slice 2 100g filets of sea bass into small cubes, mix with 2 tsp lemon juice, 2tsp lemon zest, pepper, salt and olive oil.

Mix 70g cottage cheese with 4g dashi vinegar (or rice vinegar), a glug of tomato ketchup, 60g tomato juice. Taste and season with salt and pepper.

Then stir in 8 tbsp of the basil oil, to make a nice shift sauce.

Serve as shown, with basil leaves and rape seed flowers

(Recipe by the BlendBrothers)